 | Golden toasted bread oozing with melted cheese, this delectable comfort food holds a place in the hearts of the young and old alike. Midwest Meetings spoke with Devin Shaunaman, Chef de Cuisine at Old Market Eatery, Bake Shoppe, and Bar in Brookings, SD to find out about one of her specialty grilled cheese sandwiches in celebration of National Grilled Cheese Day - April 12, 2016. Devin has catered a variety of events and loves planning five course dinners. She has worked with many different themes, but most recently created a Southern Style Bourbon Dinner and a dessert course pairing. "I try to keep things fresh and interesting so creativity is important in creating each dish." according to Shaunaman. |
The Old Market provides intimate accommodations with their Vault housing a private entrance and The Veranda which boasts large windows viewing The Children’s Museum of South Dakota landscaping and lit with an open air ambiance.
Bacon & Brussels Grilled Cheese
Chef De Cuisine Devin Shaunaman
Old Market Eatery, Bakery, & Bar
Serves 4 (4 full sandwiches)
Chèvre (Goat Cheese) Spread
Ingredients:
8 oz. Chèvre Cheese (softened)
8 oz. Asiago Cheese (shredded)
Method:
Mix together in medium sized bowl, set aside
Grilled Cheese
Ingredients:
16 pieces Bacon (4 per sandwich)
32 oz Brussels sprouts (8 oz per sandwich)
8 slices White american cheese (2 slices per sandwich)
4 Tbsp Butter (melted)
8 slices Sour Dough
Method:
In a medium pan, cook bacon on medium heat to desired crispness. Remove bacon from pan and add quartered Brussels sprouts to reserved bacon drippings and sauté until softened and lightly brown.(About 5 minutes) While Brussels are sautéing, butter and toast BOTH sides of each slice of Sour Dough and toast until golden brown and crispy.
Spread chèvre mix on four toasted slices of Sour Dough. Then add four slices of bacon and two slices of white american cheese to the other four slices of Sour Dough. Toast until cheese melts completely. Add Brussels to chèvre side. Place white american cheese and bacon side on top of chèvre and Brussels side and cut into triangles.
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