Grilled Cheese Gets An Irish Makeover! Corned Beef Grilled Cheese With Guinness Caramelized Onions
By Cooking Panda
Enjoy a taste of St. Patrick’s Day all year round with this corned beef grilled cheese sandwich with drunken caramelized onions.
- 1 tablespoon oil
- 1 medium onion, sliced
- 1 cup Guinness
- 1 teaspoon Worcestershire sauce
- 2 teaspoons grainy mustard
- 1 tablespoon butter, room temperature
- 2 slices rye bread, lightly toasted
- 1/2 cup cheddar, shredded
- 2 ounces cooked corned beef, sliced or shredded
- Heat oil in a pan over medium heat.
- Add onions. Saute until tender, about 5-7 minutes.
- Add 1/4 cup Guinness. Cover and simmer until the liquid has mostly evaporated, about 15 minutes. Repeat three times.
- Remove from heat. Add Worcestershire sauce and grainy mustard. Blend well.
- Heat non-stick pan over medium heat.
- Butter the outside of each slice of bread. Sprinkle half of the cheese on the inside of one slice of bread. Add half of the onions, the corned beef, the remaining onions, cheese, and the other slice of bread.
- Add the sandwich to the pan. Grill for 2 to 4 minutes per side. Flip over. Grill for an additional 2 to 4 minutes until cheese is melted and sandwich is golden brown.
- Serve warm.
corned beef, corned beef grilled cheese sandwich, grilled cheese, sandwich
Mario Batali’s Grilled Cheese Hack Is Oh So Perfect (Photo)
By Cooking Panda
Mario Batali approaches his Italian-style grilled cheese less like a panini and more like a French-toast sandwich. Stick around to read this, and you’ll soon make yours the same spectacularly delicious way.
As a guest on ABC’s “The Chew,” Batali enlightens the audience with a recipe inspired by the sandwich he ate as a child after long days of “tobogganing and winter merriment.”
“My dear mamma would have a deliciously gooey grilled cheese sandwich waiting for me at every turn,” he says. “But now, it’s time to put a new spin on this cheesy classic, and I promise you’ll never look at a grilled cheese the same way again.”
What’s so “ultimate” about Batali’s grilled cheese? It’s that he dips the sandwiches in an egg batter before he puts them in a hot pan, much like you would with French toast. The result is bread that’s extra crispy on the outside and soft in the middle, and it makes for an even thicker and heartier grilled cheese. In Italian, he explains, it’s called “mozzarella in carrozza,” or a fried cheese sandwich.
Batali begins his sammies with good ol’ sliced white bread, because, at the end of the day, it is an American dish.
He then gets started on his batter, which includes four eggs, plus three egg yolks and whole milk for added richness. He also whisks in Pecorino cheese and thyme. The cheese forms a fine crust on the bread, while the thyme “adds a beautiful herbalness that brings the cheese back to its pasteural birthplace,” Mario explains. (No, those aren’t real words, but a nostalgic chef can get away with that sort of thing.)
Once the pale yellow mixture is thoroughly whisked and flecked with beautifully green bits of thyme, it’s time to dip. The bread has been layered with two kinds of cheese: Fontina and Mozzarella di Bufala.
“The trick again, as with all good Italian things, is not too much of anything,” Batali explains, adding a touch of charred onion to the sandwiches.
“Gently, but with firm intensity,” he presses the top layer of bread onto each sandwich. He dredges each one in the egg mixture before tenderly placing them in a hot pan coated with, of course, olive oil. He cooks them until golden brown, about two minutes on each side.
Most people would be ready to devour the sandwich then and there, but Batali isn’t done yet: He adds onions to a saucepan with orange juice and sugar, making an onion marmalade to go with the sandwich. That seems to be a great call, as one of the guests exclaims, “This tastes like dipping a grilled cheese in onion soup!” Plating each sandwich with a dollop of marmalade, he sprinkles the dish with extra Parmigiano-Reggiano.
Behold, a delicately crispy yet pillowy soft dish that is both a sandwich and savory French toast, filled with oozing Italian cheeses and herbal wonder. You’d likely crave this after a day of tobogganing on a snow-covered hill, too — or maybe just after a long day at the office.
Hungry? Watch the video and read the recipe here.cheese, grilled cheese, hack, italian, mario batali, sandwich
Ready For A Spicy New Sauce And Sandwich At McDonald’s? (Photos)
By Cooking Panda
McDonald’s has unveiled a sandwich with kale and Sriracha sauce. Wait, is it 2013? Nope, they’re just a few years late to the trend game.
And people are eating it up.
The chain’s Sriracha Mac Sauce, a creamy condiment combining McDonalds’ iconic Big Mac Sauce with spicy Sriracha, will be available to pimp out your sandwiches and sides for a limited time in July.
Catch a glimpse of the sauce below, where it is spread on the new Signature Sriracha sandwich with crispy onions, baby spinach and kale, tomato and white cheddar. Customers may enjoy the spicy spread on their choice of bun with a beef patty, buttermilk crispy chicken or “Artisan” grilled chicken, according to Eater.
And that’s not all. The sauce can be used for delectable dipping with foods like fries and McNuggets.
If you’re really feeling indulgent, you could pull an In-N-Out animal-style trick by pouring the Sriracha sauce over McDonalds’ new loaded bacon cheese fries. The spiciness of the sauce would cut through the creaminess of the cheese and the saltiness of the bacon for a sinful but scrumptious snack.
Can’t imagine how the sauce might taste? Think about it this way. Big Mac Sauce is a blend of mayonnaise, yellow mustard, sweet pickle relish, white wine vinegar, onion powder, garlic powder and paprika, as McDonalds’ executive chef explained in this video. It’s similar in flavor to a Thousand Island dressing, so picture that with a spicy Sriracha kick.
While the sauce and sandwich aren’t new — they debuted in select stores in 2016, according to Teen Vogue — this is the first time they’ll be available nationwide (and the first time you can order the special sauce on the side).
Want to order the new foods without leaving your couch? If you live in Los Angeles, Chicago, Columbus, Ohio, or Phoenix, you can, as Mickey D’s expanded its delivery service with UberEATS to more than 1,000 locations across the country.
Once you’ve loaded up on Sriracha Mac Sauce, cool your tongue off with the candy-rich Rolo McFlurry, finally back from a five-year hiatus, or this cold and creamy McDonald’s hack: the McFlurry ice cream sandwich.kale, mcdonald's, McNuggets, sandwich, sriracha, sriracha sauce
Why Is It Called A Po’ Boy Sandwich, Anyway?
By Cooking Panda
If you’re a normal, curious human being (okay, or maybe a food nerd), you may have wondered about the origins of the name of a particularly iconic and deliciously comforting American sandwich: the po’ boy.
My own curiosity began when my grandma and I were on our way to a po’ boy joint in Houston, and she kept calling our soon-to-be-devoured sandwiches “poor boys.”
“Gee, Gammie’s losing it,” I thought to myself. “How does she not know they’re called po’ boys?”
And then, duh, it dawned on me. “Po'” is short for “poor.” Well, I had to know mo’.
According to the Oak Street Po-Boy Festival, the sandwich found its roots in a hole-in-the-wall coffee stand that opened in New Orleans in 1922 — Martin Brothers’ Coffee Stand and Restaurant.
Brothers Bennie and Clovis Martin were former streetcar operators when they opened the shop. At the time, New Orleans transit employees were becoming increasingly angry about contract negotiations, and they went on strike throughout the city.
The strikes got so intense in 1929 that the transit system was shut down for two weeks, and New Orleans firefighters said the few operating streetcars were too dangerous to ride.
In solidarity, the Martin Brothers offered free sandwiches to the strikers. The foot-long pieces of bread were sliced down the middle and filled with fried potatoes and roast beef gravy, according to Go NOLA. Most people called them loaves. Until …
“We fed those men free of charge until the strike ended,” Bennie Martin said, according to the Oak Street Po-Boy Festival. “Whenever we saw one of the striking men coming, one of us would say, ‘Here comes another poor boy.'”
The Martins’ generosity — as well as their sandwiches’ hefty size and good prices — catapulted the “po’ boy” sandwich to fame.
Nearly a century later, people still love po’ boys, though they’re probably not getting them for free, and they’re buying them with far more fillings than potatoes and gravy. You can find them far beyond New Orleans, too, but it’s no coincidence that the po’ boy fandom is strongest in Louisiana. Here are some of people’s favorite places for po’ boys in NOLA.Sources: Oak Street Po-Boy Festival, Go NOLA / Photo credit: Clotee Pridgen Allochuku/FlickrTags: american sandwich, food history, martin brothers, new orleans, po boy, po' boy sandwich, poor boy, sandwich