The Sergeant Pepper Grilled Cheese


2 tbs butter
1 head cauliflower, cut into small pieces
kosher salt and black pepper
1/2 cup flour
1/2 cup rice flour
2 tbs cornstarch
1 cup club soda
canola oil for frying
2 yellow onions, thinly sliced
8 slices sourdough bread
4 tbs extra virgin olive oil
4 slices Wisconsin Pepper jack cheese
4 slices Wisconsin Cheddar cheese

This recipe is the courtesy of  Wisconsin Cheese. It contains Wisconsin pepper jack, cheddar cheese, tempura fried onions and sauteed cauliflower on sourdough bread.

  • Heat large saute pan over high heat. Add butter and cauliflower and saute on high heat until brown, stirring so cauliflower doesn’t burn.
  • Season with salt and pepper, remove to plate lined with paper towels to drain.
  • For batter, whisk together the flours, cornstarch and a pinch of salt and pepper.
  • Whisk in cold seltzer water until smooth. Water must be cold. Store batter in refrigerator until ready to fry.
  • Heat 3-4 inches canola oil to 350 degrees in a saucepan or deep fryer, then dip onion slices int the batter to cover and fry until golden brown.
  • Drain on paper towel lined plates and season with salt and pepper.
  • Heat a grill or large frying pan over medium heat.
  • Drizzle one side of each slice of bread with a 1/2 tbs of olive oil, then place 4 slices, oil side down on grill.
  • Top each slice with Pepper Jack, cauliflower, fried onions and a slice of cheddar, in that order.
  • Place remaining 4 bread slices on top of sandwiches, oil side up.
  • Grill turning once, until the bread is golden and the cheese is melted.




15 min


10 min


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