Bloody Mary Grilled Cheese Sandwiches
You guys know that game day food is a close as I get to being into football. I’m not a big sports fan in general but I do like to “watch” the Superbowl. Of course, only for the snacks, commercials, and half-time show but hey, still counts, right? This year I was inspired by the classic brunch cocktail: the bloody mary. Honestly, I don’t even drink bloody mary’s (not a fan or drinking tomatoes lol) but I can certainly get behind the savory flavors of a bloody mary. Spicy hot sauce, umami-filled worcestershire, punchy and bright lemon, sinus-clearing horseradish, and some celery salt are the perfect counterpoint to an ooey-gooey, crispy grilled cheese. Slather bread with this stuff, pile on the cheese, a few more chives for good measure, and top with bacon and you’ve got yourself the perfect game day grilled cheese. These are very easy to make and you can even make it easy on yourself by prepping them the day before then just griddle them off right before the game starts! You could even make little tiny versions with baguette slices instead if you wanted but I like the idea of everyone nibbling on one or two halves and having room to graze on the other snacks. Whether you’re cheering on your fave team or just in it for the half-time (hey Maroon 5!), I hope you give these a try and let me know if you do!
Bloody Mary Grilled Cheeses
makes 8 sandwiches
sandwiches
16 slices sourdough bread
1/2 c (1 stick) unsalted butter, room temperature, for spreading on bread
8 slices bacon, cooked
1 1/2 c white cheddar cheese, grated
1 1/2 c Monterrey jack cheese (or pepper jack if you want more heat!), grated
2 T chives, roughly chopped
bloody mary spread (recipe below)
bloody mary spread
1/2 c good quality mayonnaise (I like Chosen Foods or Primal Kitchens because they’re made with avocado oil, not canola)
1 T prepared horseradish
zest of 1 lemon
2 t fresh lemon juice
2 t Worcestershire sauce
1/4 T tomato paste (not ketchup)
several dashes hot sauce (I love Tobasco but use your fave and adjust to your taste)
1/4 t celery salt
1 T fresh chives, finely chopped
garnish
cornishon pickles
make the spread
In a bowl, whisk together all the spread ingredients and taste for spice level and add more hot sauce if you’d like. Keep in mind this sauce on it’s own will be quite powerful but it needs to stand up to all that cheese and bread so don’t worry! It’ll be perfect combined with everything else on the sandwich.
make the sandwiches
Spread a generous layer of the spread on one side of all slices of bread. Sprinkle on a generous layer of both types of cheese followed by a sprinkle of chives on 8 of the slices. Top with a slice of bacon broken in half followed by the top piece of bread, spread side down. Repeat with the rest of the sandwiches. Heat a large cast-iron skillet over medium heat and butter both sides of all the sandwiches. Working in batches, grill on both sides, until golden brown and cheese is melted. Slice in half, skewer with little cornishon pickles if you’d like and serve immediately.
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