Grilled Cheese Battle | Bahn Mi Grilled Cheese | Food Battle

For today's episode, we brought in our buddy, executive chef Jonathan Pye from American Dining Creations for a special sammy throwdown! We staged up the perfect international grilled cheese battle, with Matt lining up his take on Italy, building the Sophia Loren - Two thick Italian bread pillows closely nestle a layer of guanciale and caramelized shallots under a gooey blanked of fontina, parmesan reggiano and stracciatella cheeses while hugging a plum/fig chutney and a pesto cream for dipping! Jonathan came to play with a gem from Vietnam, the Steak Bánh Mi Grilled Cheese with pho-braised beef, jalapenos, fresh cilantro, cucumber, pickled carrots and radish, hoisin and sriracha, piled on toasted Sourdough bread with melted Havarti cheese and a side of broth to dip. In this battle, there were no losers. Both sandwiches were absolutely delicious.

Sophia Loren Grilled Cheese

Ingredients

- 4 slices of thick Italian bread
- 1/2 lb of 1/4" sliced guanciale (or prosciutto if you can't get guanciale)
- 5 sliced shallots
- 5 Tbsp extra virgin olive oil
- 2 sticks of butter
- 1/4 lb shredded fontina cheese
- 8 oz stracciatella cheese
- 1/4 lb grated parmesan cheese
- 1/4 C mayo
- 1 Tbsp Italian seasoning
- 1/4 C pesto
- 8 oz Mexican cream
- Dash of lemon juice

Directions

- Mix the pesto, lemon juice and Mexican cream together and set aside
- On your flat top or frying pan, add the olive oil and 4 Tbsp of butter, and slowly cook the shallots for 25 minutes or more until they are a dark brown throughout
- Meanwhile, cook the guanciale in a pan for 3 minutes aside until slightly crispy
- Spread a layer of mayo on one side of each piece of bread, and lightly sprinkle with Italian seasoning
- On one of the pieces of bread per sandwich) lightly spread the stracciatella cheese
- Add in a layer of the shallots
- Top with the fontina and parm cheese
- Add a layer of the guanciale
- Place the other mayo'd up slice on top, may facing out
- Heat up 3 Tbsp of butter in a pan, and grill one side for 3-4 minutes until crispy
- Flip and grill the other side

Steak Bánh Mi Grilled Cheese

Ingredients
- 1/2 lb Pho-braised beef (instructions below)
- Reserved Pho broth
- 2 Tbsp fresh slices jalapenos
- 3 Tbsp fresh cilantro
- 1 sliced cucumber
- 8 oz Pickled carrots and radish (available in the asian section of the supermarket)
- 4 slices of sourdough bread
- Irish butter
- 1/4 lb sliced Havarti cheese

Ingredients for Pho-braised Beef
- 1 lb. sliced brisket
- 3 Tbsp oil
- 1 stalk lemongrass cut into 3" segments
- 2 stalks minced lemongrass
- 8 cloves garlic (minced)
- 1 onion (sliced thinly)
- 4 Tbsp tomato paste
- 8 C beef broth
- 2 C pure coconut water/juice
- 2 star anise
- 1 tsp ground black pepper
- 1 tsp chili powder
- 1 tsp ground annatto (optional)
- 1 Tbsp paprika
- 1 tsp salt
- 3 Tbsp soy sauce
- 3 Tbsp chili oil

Directions for Pho-braised Beef
- add all ingredients to a large, heavy-bottomed stock pot
- Bring to a boil
- reduce to a simmer
- Simmer for 2 hours
- Remove meat, reserve broth for dipping

Directions
- Generously lather one side of each piece of bread with Irish butter
- layer bread onto your flat top or frying pan, butter side down
- On each piece of bread, add your cheese until it starts melting
- Once the cheese is soft, on one side, layer the beef and all your veggies
- Top with the other melted cheese piece of bread
- Dip into your broth!

Bonus Tip: You can turn any fun sandwich or burger into a grilled cheese, just make sure all your ingredients are cooked and measured out beforehand, as the bread and cheese should cook quickly. Perfect for leftovers.

For more global culinary goodness, check out Spatchcock Funk's YouTube channel - https://www.youtube.com/channel/UCmdJ-0IPD-hKDWJN5rJRo8Q
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Видео Grilled Cheese Battle | Bahn Mi Grilled Cheese | Food Battle канала Spatchcock Funk