The Breakfast Grilled Cheese Sandwich

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.