Havarti-Cheddar-Bacon-Rosemary Grilled cheese that is!
Ah, yes, the grilled cheese mountain. I was so excited for this post. I had so much fun forming this ooey gooey leaning tower of chisa. Nothing brings me back to home quite like a grilled cheese. Whenever I take a bite into one it instantly brings me back to childhood afternoons with my mom while she watched her soap operas hahaha. This is definitely my grown up version of a grilled cheese. Equipped with two types of cheeses and fried in a pale ale compound butter.
I'm pretty obsessed with cheese. So many creamy textures, sharp flavors, and melting capabilities. I probably have more types of cheeses in my fridge than I do shoes in my closet! Some cheeses are better melters than others. Cheeses like havarti, mozzarella, brie, and swiss are great melters. If you do like drier cheeses like goat, parmesan or pecorino you can use them too..buuuut you'll want to make sure they have a melter there with them for support for a classic melty grilled cheese.
This up here, is compound butter and it's your friend so use it. Basically you melt a stick of butter a little bit till its soft and you can add pretty much anything to it! I added some fresh rosemary and some pale ale beer to it to accent the cheeses in my sandwich. You can make compound butter for french toast with some chopped pecans or cinnamon. Compound butter is most peoples choices to slather on their thanksgiving turkey. This grilled cheese is a great snack when your'e at home drinking with your buds or when you need some wholesome comfort food in the middle of winter.
Havarti-Cheddar-Bacon-Rosemary Grilled cheese
2 Slices of Sourdough bread
2 Slices of Cooked Apple-wood Smoked Bacon
2 Slices of Havarti Cheese
2 Slices of Cheddar Cheese
1 Stick or 1/2 cup of butter
1 Tablespoon of fresh rosemary
2 Tablespoons of Beer
a pinch of salt and pepper
yields one grilled cheese
For compound butter
melt your butter in a microwave safe dish. After 30 seconds check the butter, it needs to reach a whipping consistency. Add the rosemary, beer, salt & pepper, and mix. Transfer the butter to plastic wrap and form the butter into a log. Wrap up and set in the refrigerator until solid (about an hour or so).
In a separate frying pan, cook your apple-wood smoke bacon on a medium-low heat until cooked through.
In a cast iron skillet melt a slice of your compound butter. Arrange two slices of cheese, two slices of bacon and another two slices of cheese in between your slices of sourdough. Melt the sandwich in the compound butter for about three minutes on each side or until the bread is golden brown and the cheese is melted.
Slice diagonally and serve with your favorite pale and tomato soup for an American Classic