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Stuffed Bacon Grilled Cheese

Grilled cheese sandwhich on brioche with bacon, cheddar, smoked Gouda, and black truffle cream cheese mix.

by Chef Mikel Anthony


This recipe is part of the Chef’s Roll Test Kitchen and made in partnership with Anchor Cream Cheese and FOH.



Brioche Starter

INGREDIENTS

  • Starter
  • 1 cup Flour
  • 1/2 cup Warm milk

METHOD

  1. Mix and let yeast activate 1 hour.

Brioche

INGREDIENTS

  • 6 ea. Room temperature eggs
  • 1/2 cup Sugar
  • 2 tbsp. Salt
  • 3 cups Flour
  • 1 lb. Soft butter

METHOD

  1. Add 6 room temperature eggs, 1/2 cup sugar, 2 tbsp salt, and 3 cups of flour in a stand mixer and mix with a dough hook on medium speed.
  2. After 15 minutes slowly add in 1 pound of soft butter. Make sure you don’t put the butter in all at once. Mix for another 10 minutes while adding in butter.
  3. Let rest in a greased bowl for 1 hour or until doubles in size.
  4. Place on floured surface. cut in half and cut each half into 6 portions.
  5. Flat each portion with your hand, fold, and fold again, turn and roll into a roulade (end of video example.)
  6. Place each roll (6 each pan) into a greased pan and let proof for 1 hour then bake at 375f for 25 minutes.
  7. Let cool 30+ before slicing.
  8. Slice into 1 to 1 1/2 inch thick slices.

Truffle Cream Cheese Filling & Sandwich

INGREDIENTS

METHOD

  1. Add 1 pint Anchor Cream cheese into a stand mixer.
  2. Grate in fresh black truffle if you have it. If not, it’s ok.
  3. Mix until incorporated and set it aside.
  4. Sear both sides of 2 pieces of brioche with butter.
  5. Top 1 slice with a nice thick layer of truffled cream cheese, crispy smoked bacon, smoked gouda, and sharp cheddar.
  6. Finish in the oven low to melt the cheese. If you go too high you end up with a little more color like mine shown in video. If that is your thing, enjoy.