Here’s what’s important.
– 1 hamburger bun
– 1/2 cup English Cheddar with caramelized
(you can find it at Trader Joes!)
– 1/3 cup of BBQ pulled pork
– a few pickled jalapenos based solely
on tolerance levels alone
– 1 tbsp of mayonaise
– 1 tsp of smoked paprika
To get the best, most crispy crust from any sort of bun, the trick is to turn it upside down. Since the crust on most bread won’t get all crispy and delicious when grilled, this method allows you to get the same results as if you were using sliced bread. It’s kind of like perfecting the perfect summer tan when you’re drunk. You’ve got to remember to flip over or else you’ll get these crazy wayfarer sunglass tans that are not hot. Which actually has nothing to do with grilled cheese but is very important to remember.
To begin, stack the cheese onto the seeded side and bottom side of the bun. And I can’t move on without talking about this cheese. I’m not normally a fan of flavored cheeses – because let’s be honest if you are when you’re in my industry you’re looked at like a kook if you even mutter your acceptance of flavored cheeses – but this cheese is soooo dank! It’s sweet and salty and there’s actually little nubs of caramelized onions in there. AH! It’s so good, I want to make a million grilled cheeses out of it. Be on the lookout for a French Onion Soup grilled cheese when you can actually be in your kitchen for 15 minutes without getting heat exhaustion.
Now slop on some pulled pork. If you’d like to make it yourself, I think you’re awesome because I will never be found manning a grill, (you can find me making gatoritas by the a cooler) but I do recommend using this recipe from my homies at Saveur Magazine. Or if you’d like to do it my way, just use leftovers from your favorite BBQ joint.
What’s my favorite BBQ spot you ask? Well that would totally be Fette Sau in Williamsburg. Not only do they have amazing meats, but they also have the largest American Whiskey selection in New York and that’s something that
I’ve blown too much money on I’m obsessed with. And if you’re a Southerner living up here it’s also the place that you can find Cheerwine!
Then it’s time for the pickled jalapenos. I love these little sweet and spicy bites of awesomeness so I go kind of crazy with them. If you’re not a heat lover, then I’d recommend chopping one single jalapeno ring up and gingerly sprinkling it on top of the meat. But if you’re obsessed with pain while eating….errrr….I mean spicy foods, well then I’d tell you to follow my lead and cover every square inch of pork with these bad boys.
What’s a summer without a little burn; whether it be emotional or dermatological.
Next, put the other side of the bun on top and smear it with some mayonnaise and a pinch of smoked paprika. I know that using mayonnaise may sound a little absurd – especially coming from me, but I’ve changed a lot this summer. I actually like this stuff now! Not only does mayo have a higher burning point than butter, but it also makes a crust that is crispier and le
ss greasy than the lube that normally goes with grilled cheese. Trust me and do it.
Once it’s built, place your creation, mayo side down, on your grill pan and turn the heat to medium. Let it cook for a bit until the crust starts to look like the picture below. When it’s about that time, mayo and paprika the other side of the bun and flip it. Repeat, ya dingus!
If you’re not feeling winters approach, just think of all the cute boys (and girls) in sweaters and knitted beanies and all the comfy winter clothes that don’t cling to your skin and reveal all those
unsightly dimples bodacious curves that my blog has probably attributed to. Until next time, soak up those rays and have an awesome week.