Grilled cheese, heritage tomato’s,fried eggs, crispy basil.
Ingredients
2x San fransisco loaf slices (thick cut)
12g Scamorza
12g Mozzarella, danish
3g Parmesan
12g Cheddar, extons block
75g Bechamel
50g Heritage tomatoes dressed with olive, chives and aged balsamic
2x St Ewe eggs for crispy fried eggs
5x Crispy basil leaves
1g Chives, finely chopped
15g Butter
MOP
- Build the sandwich by spreading the béchamel on both slices of the thick cut sourdough
- With béchamel sides facing up add half the cheese to the one slice and the other half to the other slice and the close the sandwich ensuring to press together tightly. These can be made ahead of service and kept in the fridge wrapped individually in clingfilm for 2 days maximum
- To order melt the butter in a pan till bubbling, add the sandwich to the pan and fry until golden brown on one side. Once brown flip the sandwich over in the pan and then place the pan in the oven at 185c for 4 minutes.
- In a separate pan heat some vegetable oil till just smoking and the crack in two St Ewe eggs. These need to fry so that the bottom is crispy, the yolks are soft and the whites are bubbly and cooked through. Once ready remove from the pan.
- Remove the sandwich from the oven, cut it in half and fill with the dressed and seasoned tomatoes. The cheese and béchamel should be oozing out the sides of the sandwich, make sure to not loose any filling. Place the sandwich on a medium plate like above and top with the crispy fried eggs, some seasoning, chives and crispy basil.
Bechamel.
Ingredients
125g Butter
125g Plain flour
850g Milk
3g Salt
1g Black pepper
MOP
- Make a bechamel with the first 3 ingredients and allow to cook for 20 minutes on a low heat for the flour to cook out. Once the flour has cooked out and you have a glossy, smooth sauce season to taste. Pour this in containers and allow to cool refrigerated and then cover with the lids. Do not cover with a lid whilst the béchamel is hot
Waiters Notes
Grilled cheese with heritage tomatoes, crispy fried heritage tomatoes and crispy basil
Allergies: Gluten, Milk, Egg, Sulphites