From the YT channel “NOT ANOTHER COOKING SHOW” is one of the most palatable sandwiches I’ve had, second only to banh mi. I think one of the best criterion for food I’ve discovered is how long you can eat the same thing and still enjoy it. In my summer trip around China with Isabella back in 2018, I only learned three phrases: 尴尬, 吃伤了, and 江泽民. Namely, “awkward,” “food exhaustion,” and a retired CCP politician with incredible frog likeness. Somehow the Chinese equivalent to getting sick of eating something captures the feeling better: the second phrase, namely.
With the only constructive comment received to be that the bacon is better juicy than crispy, this grilled cheese was well received by my family.
Ingredients
- Herbs: cilantro, chives, scallions
- Avocado oil
- Mayo
- Lime juice
- Bacon
- One loaf of hearty bread, sliced thickly
- Cheeses: low-moisture mozzarella, asiago
- 1 avocado
- Salt and pepper
The process is a little complicated, but well worth it— especially if you have a loved one who can be your sous chef. I would divide the process into the following sections:
- Green Sauce
- Shred cheese
- Pan-fry bacon
- Slice avocado
- Slice, mayo & griddle the bread
- Blend 1 bunch scallions, 1 bunch chives, 2 bunches cilantro, 1/2 cup avocado oil, 1/2 cup mayo, followed by 1/2 cup lime juice. Salt and freshly cracked black pepper to taste. This produces two to three cups of the stuff; it should store well in an airtight container for a week or two.
- Fontinella is the original recipe’s cheese. I substituted instead with half low-moisture mozzarella and asiago for a combination of melty and sharp. If you can, avoid pre-shredded cheese, as it contains additional anti-caking agents. Shred the darn things yourself.
- Cook the bacon to your liking: if I could do it over again, I would buy bacon with less salt in it. Make sure to pour out the rendered fat between batches. Then, crumble the pieces and set aside.
- Just like how cutting your sandwich on the diagonal is optimal, sliced avocado here is a better texture than mashed.
- Spread mayo on one side of all bread slices (SOURDOUGH is best), and Green Sauce on the other faces. Grill until the mayo has browned nicely, and then add all ingredients. Top the sandwich with another slice.
- If your cheese hasn’t melted to your liking, air-fry or broil your sandwiches for another three minutes at 400F.
The next two dishes on my list are banh mi and my mom’s orange chiffon roll cake. When I get it right, you’ll see those recipes here first.