Tonight I made an epic grilled cheese sandwich to really celebrate National Grilled Cheese Month 2013 before May 1st sneaked up on me. Last year I felt as if Leonardo Da Vinci himself inspired me to crush nacho Doritos onto the outside of my sandwich. It was so rewarding, I had to try it again. So without further adieu, I give you the Buffalo Sausage Grilled Cheese…
- Four slices of large, Italian bread
- Unsalted butter
- Ground sausage
- 12 oz Bob Evans Original Recipe sausage (cause they quit making the 16oz Jimmy Dean)
- Chili powder
- Gorgonzola crumbles
- Doritos Jacked [Ranch Dipped Hot Wings]
- Spaghetti sauce (for dipping)
- Cook and season the ground sausage to taste
- Ground up some Doritos Jacked into a bowl
- Butter your bread and apply the crushed Doritos Jacked
- Place your bread into a skillet and apply a layer of gorgonzola
- Cover with ground sausage
- Cover with the top slices of bread, cooking on medium to medium-low heat
Tips, thoughts and what have you:
Anytime you cook a grilled cheese with a crust of some sort, you have to make sure the crust sets without burning the sandwich. You also don’t want to scrape the crust off when moving or flipping. This means you’re only going to cook each side once. Another problem that can arise is flipping a grilled cheese sandwich whose insides are not completely gelled together. In this scenario, you have to flip quickly, but not too quickly, and make sure the pieces of bread don’t slide apart before you’ve turned it over.
Both things happened with this sandwich, but I was able to make do. You just have to be careful. As far as taste goes, you really need to like bleu cheese if you’re going to make a grilled cheese sandwich with it. The strong taste requires some strong co-ingredients to help balance things out. Think about the other things with which you eat bleu cheese to get ideas. I went with some flavorful sausage here.
Last year I used Nacho Doritos for a crust and this year I tried out the new Doritos Jacked because it seemed like they would go with the bleu cheese. The chips were ok, but there also double thick and this affected how the crust formed and how the sandwich heated up. I think the chips actually tasted better cooked than pre-cooked.
Just for kicks I used the same skillet for the sausage cooking and sandwich making. I left some of the grease in there and kind of wish I hadn’t. It wasn’t horrible, but there was just a hint of sausage grease flavor on the bread I wasn’t really digging. Next time I’ll go with a clean pan for the sandwich.
I originally tried both ranch and spaghetti sauce for dipping. The ranch really clashed with the bleu cheese, but the spaghetti sauce was AMAZING. This sandwich was very rich and definitely hearty. It probably wasn’t a great idea for me to try and tackle two of them at once.