Nathan went to New York City for a work trip back in the spring and when he came home I heard more about this grilled cheese sandwich than any other part of the trip. He had it for brunch at a restaurant called ‘The Breslin’ and according to Nathan the sandwich ”was amazing, mind blowing and life-changing”…he even sent me a text message picture of it. I was like “Dude, it’s just a grilled cheese sandwich” (mostly because I am jealous of any transcendental cheese experience.)
Well, after 6 months Nathan still wouldn’t stop talking about this grilled cheese sandwich so I told him we could make it for the blog to shut him up. After recreating the sandwich at home I can totally understand the hype…it’s ridiculous. Sourdough bread, three types of cheese, salty ham, and a perfectly runny egg contained in a hole cut through the center of the bread slices. The sandwich is grilled with an outer crust of asiago cheese that gives the bread a crispy crunch on the outside while keeping the inside of the bread soft and chewy. The thing that makes this sandwich is the baking at the end of the process. 5 minutes in a hot oven completely melts the cheese and cooks the egg to perfection so that you’re left with a gooey apogee of comfort food. Nathan and I have agreed that we’ll never be able to eat a grilled cheese sandwich again unless it’s this grilled cheese sandwich. Yep, we’re ruined for life.
This was a great wine but not the best pairing for this particular sandwich. It was quite dry, smooth, and oaky with hints of cherry and berry. I think this sandwich would have been better paired with something a bit more juicy and zesty…maybe a Pinot Noir? Again, this was a really good wine…I would like to try it again in the future with a meaty entree…it would be great with beef or lamb.
This is a seriously hoppy beer. It starts with citrus and pine oil aromas and upon first taste you are smacked in the face with serious bitter hop flavors. As you swallow the beer only then do some of the citrus flavors and malt struggle through the hops to make themselves known. Being an imperial style beer you can also expect a nice warming sensation in your stomach from the hefty %10.4 abv. I feel that this beer misses what I enjoy most about Imperial IPAs… mainly large hop presence balanced out but smooth malt flavors. The malt just doesn’t show up for work. That being said, this is still a great beer for hop lovers and big beer lovers alike. I chose an Imperial IPA for our grilled cheese sandwich so that the hops would clear the palate of the rich cheese and egg flavors. Not only did Hoptimum do this but the citrus, malt, and alcohol add an additional layer of flavor complexity that threw the whole pairing over the top.
Egg in the Hole Grilled Cheese Sandwich
Makes 1 sandwich
2 slices sourdough bread
2 slices thinly sliced smoked ham (We used Trader Joes Rosemary Ham…it was amazing!)
Asiago cheese, grated
Meunster Cheese, sliced
Extra Sharp White Cheddar Cheese, sliced
2 Tbs. Butter
2 cloves garlic, crushed
1. Preheat oven to 400 degrees.
2. Heat a cast iron skillet over medium heat.
3. Melt butter and stir in crushed garlic. Set aside.
4. Take the slices of bread and cut a 2 inch diameter hole through the middle of the slices. Separate the bread slices and layer slices of meunster, cheddar, and ham around the hole. Place the other slice of bread on top. Brush the top of the sandwich with the butter/garlic mixture and press a layer of grated asiago into the buttered bread.
5. Butter the hot skillet and place the sandwich butter side down on the pan. Butter the other side of bread, coat in asiago, and cook for 2 minutes. Flip the sandwich, cook for one more minute and then crack 1 egg in the hole.
6. Place the pan in the oven for 2 ½ minutes. Take pan out of the oven, flip the sandwich, and put back in the oven for an additional 2 ½ minutes. Take out of the oven, cut the sandwich in half and enjoy!