Decadence on a Dime

By Kate Thompson, Fort Worth

One of my favorite comfort foods, whether at a restaurant or hungover on my couch on Saturday is a good grilled cheese. This recipe requires a bit of preparation but is well worth the effort. The origin of this particular recipe is from Resto in NYC. Why pay $12 for a sandwich (which is only on the lunch menu) when you can make it at home any time? It’s relatively easy and very impressive. Perfect when cut in fourths and served as an hors d’oeuvres or on a paper plate in front of the TV. This is my interpretation.

Grocery List:

Sourdough Bread (or any bread with a hard crust), ¼”-1/2” slices

Vermont White Cheddar, 1/8” slices

Bacon

Tomato, 1/8”-1/4” slices

Bechamel Sauce

Aioli (may be store bought)

Cook bacon, preferably in a pan but ok in a microwave, and set aside. Prepare bread, cheddar, and tomatoes. Heat a large skillet over medium heat. Spread Aioli on the outsides of two pieces of bread, and place one piece sauce side down on the hot skillet. Layer ingredients in this order: Cheddar, Bacon, Tomato. Amount of each item depends on size of bread slice. On the inside of the remaining piece of bread spread prepared Bechamel sauce. Carefully flip sandwich when first slice is golden and crispy and remove when toasted evenly and cheese is melted. Enjoy!!

Bechamel Sauce:

2 Tbs unsalted butter

3 Tbs flour

2 cups hot milk

Salt and White pepper

Pinch of nutmeg

¼-½ cup Gruyere cheese, grated

Heat the butter in a thick bottomed pot over medium heat. Once melted, stir in the flour until combined. Stir continuously as the paste bubbles making sure that the mixture does not brown, about 2 minutes. Remove from heat and whisk in hot milk all at once. Return to heat and allow to a boil. Lower heat to a simmer and stir continuously for 2-3 minutes while mixture thickens. Stir in gruyere while the mixture thickens. Cover with wax paper until ready to use.

Aioli:

¾ cup olive oil

3-5 garlic cloves

½ tsp salt

1 lemon

3 egg yolks

1/4 tsp white pepper

1 Tbs Dijon mustard

1 tsp white vinegar (I used white wine vinegar)

Puree or mash garlic and mix with olive oil. This can be done by hand or in a food processor. In a separate bowl, whisk together egg yolks and mustard for two minutes. While steadily whisking yolks, stream in olive oil mixture. This should be down slowly, while whisking quickly to create a mayonnaise like emulsion. When about half of the oils is incorporated, add the vinegar, salt and pepper. Continue to whisk in oil until almost all is used. Squeeze in a little lemon juice, stir in well and taste. Even out ingredients as needed so that no flavor overpowers the others.

The aioli may be store bought, but is much better homemade and lasts for about a week. It is also very good as a dip with steamed artichokes.You too can have decadence on a dime.