This is just about the perfect combination for lunch or a quick dinner. The soup is from a can and the grilled cheese doesn’t take long. This one has bacon and cheddar with sliced muenster cheese on sourdough. The key to making a grilled cheese is to manage the heat so that the cheese is all melted before the bread is burnt. You can shorten the time it takes to complete this by popping the sammy into the microwave for a short time to hurry the cheese melt – this lets you crank the heat up on the skillet or griddle. I usually keep the flame low and cover the pan to arrive at the same condition.
I’ve had this for a little while now and have made three or four batches with it. It’s a well regarded Presto Belgian waffle maker. I don’t have them perfected yet but I have been turning out some very tasty waffles nonetheless.
You heat it up, the light goes out when it’s ready, and pour in the batter. Close the lid and rotate the thing to its other side to help settle the batter. There is a timer, three minutes has been just about right but it doesn’t hurt to open it to check. We had some older batter mix we used at first but found the stuff we ordered with the machine to be much better.The hardest part is getting the mix just right, not too thick or too thin. That’s the part I’m still working on. If you over fill the platter it will run out the side, underfills mean that the waffle will not be perfectly formed. It’ll still be mighty tasty.I made these today with batter a tad thick, they are not quite filled to the edge.These were an earlier batch. The one on top was from the bowl scrapings and is way short of being filled out.
I wanted to use a big tomato from the garden because it was just perfect and it’s hard to find a better place to put a big thick slice than on a bacon sammich. I like the basil on these in place of the usual lettuce, and the fried egg is now considered as a required part of the ensemble. I used sliced sourdough for this one.
I had some bacon in the fridge that was getting old so I decided to cook the lot of it in the oven. I usually use maple sugar when I make this stuff but decided on brown sugar for this batch. While rummaging in the cupboard I ran across a jar of ground red pepper. The peppers grew on an “ornamental” pepper plant but they looked useful and I am loathe to throw things away. I ground them in my spice mill and put them back, waiting for a special occasion. Today I sprinkled them onto the bacon, along with ground black pepper and the sugar. You can see the tiny seeds on the bacon in the photos. This stuff is awesome. Bacon is not hard to cook in the oven, lay it out on a rack inside a baking tray. Cooking plain bacon you can get by without lining the tray with foil but this sugar coated stuff will make you wish you had the first time you forget. Or the second time. I’m slow. I set the temp at 350 for this batch, thicker bacon wants a lower temperature setting. Flip the bacon after 15 minutes and sprinkle the other side with the pepper and sugar. (Maple syrup works great on these!) The bacon will render as it cooks and will give up moisture, in the last few minutes the rashers go from not quite done to just right and you better be ready because another minute is too much. [Edit to add photo:]I mentioned that I was, um.. retentive. These are the little peppers I dried and ground and saved. In 2010.
It was only a matter of time before I tackled this thing I’ve been seeing in various forms for a while. My first go was at a bacon burger and the method shows promise though this try taught me some lessons. I need to be better prepared with sammich fixings for these to be Sammich Pr0n material. The lettuce and tomato just didn’t work for me, and the massive burger overwhelmed the puny buns. Anyway, this is how I went about making these:The flat weave I went with is self explanatory. I gave this 20 minutes in a 375 oven and then pulled it to cool for handling.You don’t want it fully cooked but it needs to be set. This was pretty close. I didn’t add anything to the bacon but a good sprinkle of pepper wouldn’t be a bad thing.I cut it right down the center and wrapped a beef patty in the bacon, as shown here. I really wasn’t sure how thick to make the burger, I wanted the burger to be cooked before the bacon burned. I gave these another 20 minutes on the timer, looked at them once, and gave them a few more minutes. I wanted the bacon to be fairly crisp, at least on the top side.I judged these done to suit me. There was a little pink in the middle but nothing grossly underdone. Next time I might try to turn them over at this point to better crisp the bacon on the underside. They were plenty juicy!