The Breakfast Grilled Cheese Sandwich
|1 cup milk|
|1 tsp pure vanilla extract|
|pinch of cinnamon|
|2 large russet potatoes|
|kosher salt and fresh cracked black pepper|
|4 tbs canola oil|
|8 slices of bacon|
|8 thick slices of firm white bread|
|4 tbs butter|
|8 oz Wisconsin Brie Cheese|
|Pure maple syrup, optional|
This is the most creative and delicious grilled cheese sandwich that we have ever seen. It is composed of Wisconsin Brie, crispy bacon, hash browns and a fried egg atop french toast. It is truly a breakfast sandwich but it is great served anytime of the day. Recipe courtesy of Wisconsin Cheese. Makes 4 sandwiches.
- Make dipping mixture: whisk 2 eggs, milk, vanilla, cinnamon and nutmeg in a wide bowl. Refrigerate until ready to use.
- Peel potatoes and cover with cold water in a pot.
- Season with salt and bring to a boil. Reduce heat and allow to simmer for 5 minutes.
- Turn off burner and allow to sit for 15 to 20 minutes.
- Drain and rinse potatoes with cold water.
- When cool, grate with the large holes of a box grater.
- Heat a heavy cast iron skillet over high heat and add the canola oil.
- Spread the shredded potatoes evenly over skillet and season with salt and pepper. Cook for about 5 minutes until bottom is brown.
- Do not stir or disturb the potatoes.
- Using a wide spatula, flip the potatoes over and brown the other side without stirring.
- In another skilled fry bacon until brown and crispy (not burnt).
- Remove bacon and drain on paper towels.
- Return skillet to stove over medium heat and fry the remaining 4 eggs.
- Remove eggs to a plate and keep warm.
- Heat griddle or skillet over medium heat and add butter.
- Remove the dipping mixture from refrigerator and re-whisk to blend well.
- Dip the bread slices, one at a time in the mixture.
- Grill one side, flip and brown the second side.
- Top 4 slices each with 1 oz of brie, a portion of the potatoes, 1 egg and two slices of bacon then another oz of brie.
- Top with another prepared bread slice.
- Continue to grill sandwiches briefly to heat the brie, being careful not to over brown the bread.
- Serve with maple syrup on the side if desired.