I was making plans for lunch the other day and I got to thinking about the Cheddar Dream Sandwich that’s in the Cheddar Cheese chapter in Zingerman’s Guide to Good Eating. For those of you who are not (yet) familiar with this weekend favorite, it’s a grilled cheese sandwich–made with french toast!
Well, I had the fixings. There was Zingerman’s Bakehouse White on the counter, 2-year Grafton Cheddar in the fridge, some great Harnois Farms local eggs I’d just picked up, and… bacon. Bacon? Well, it’s not in the recipe for the Cheddar Dream Sandwich, but why not add some bacon to the fun and fry the sandwich in bacon fat instead of butter?! Why not indeed.
Cheddar (Bacon!) Dream Sandwich
2 large eggs
2 tablespoons whole milk or cream
Pinch fine sea salt
4 slices Challah bread (I used Zingerman’s Rustic Italian)
4 ounces Grafton Cheddar, grated
1/4 cup maple syrup
In a large skillet, cook the bacon over medium heat until crisp.
Meanwhile, beat together the eggs, milk and salt.
When the bacon is done to your liking, remove it from the pan, leaving the bacon fat. If you like your bacon a little on the crispy side, leave it in the pan while you’re frying the bread.
Dip a side of 2 of the bread slices into the batter and place batter-side-down in the skillet. Top each with half of the cheese. Dip one side of the remaining 2 slices in the batter and place atop each sandwich, batter-side-up. When the bottom slices are golden brown, about 3 to 4 minutes, carefully flip the sandwiches over, using a spatula. Cook until the second side of each sandwich is golden brown, another 2 to 3 minutes, and remove from the skillet to a warm plate. You can put 2 strips of the bacon right inside each sandwich or service it on the side. Top with a generous drizzle of maple syrup.