Potato Medley Grilled Cheese
Chef Annie Miler
Beverly Hills and Century City, Calif.
Grilled cheese is a comforting warm sandwich and a universal favorite among kids and grownups alike. To give the classic a new twist, chef Annie Miler of Clementine adds a medley of colorful potatoes, bacon and scallions to the creamy cheddar filling. It makes for a hearty plate of food sure to chase the winter chill.
24 oz. sour cream
24 oz. cheddar cheese, shredded
¾ tsp. salt
¾ tsp. cracked black pepper
1½ to 2 lb. multi-colored fingerling potatoes
24 sliced country-style white bread
18 oz. bacon, cooked and chopped
1 cup sliced scallions
1. In small bowl, combine sour cream, cheddar cheese, salt and pepper; mix to blend. Cover and refrigerate until ready to use.
2. Cook potatoes in boiling salted water about 10 minutes or until tender. Drain; cool slightly. Flatten potatoes to about 3/8-inch thickness.
3. Per order: Butter one side of two slices of bread. Spread about 2 ounces (1/4 cup) cheese mixture on unbuttered sides of bread. Sandwich 3 to 4 potatoes, about 1 ounce bacon and generous teaspoon scallions over cheese.
4. Close sandwich and grill on hot buttered grill or sandwich press until filling is heated through and melty. Cut in half and serve warm.
Photo courtesy of Idaho Potato Commission