While deciding which recipe to drop this week, it occurred to me that I haven’t been very generous with my cheat meal ideas. I struggled for a while with whether to drop a grilled cheese recipe or a bacon recipe, so . . . I decided to kill two birds with one stone and serve up a heaping plateful of both with this gouda, caramelized onion, and maple-whiskey grilled cheese.
There’s not a damn thing healthy about this bad boy. This recipe receives a straight 10 on the RE Cheat-o-Meter, which means it should be reserved for your once-a-week cheat meal. Timed appropriately, cheat meals are actually very effective for helping you build lean muscle and, believe it or not, burn fat. (More on that coming up this week!) To make the most of this tastebud-tickling sandwich straight from heaven, make sure you nosh on this recipe: (a) the day before a big marathon; or (b) on a killer leg or back day.
Happy Food-gasm Friday! 🙂
8 bacon slices
1 tablespoon of high quality whiskey
1 tablespoon of brown sugar
2 tablespoons of high quality maple syrup
8 tablespoons of salted butter (not combined)
1 thinly sliced large onion
Salt & pepper (for tasting)
4 tablespoons of Dijon mustard
1/3 cup of mayonnaise
6 ounces of gouda cheese, manually grated
8 slices of sandwich bread (your choice)
For the Bacon
Preheat an oven to 350 degrees F. Combine the whiskey, maple syrup, and brown sugar into a medium-sized bowl and whisk until well-mixed. Toss in the bacon and shake until it’s evenly coated with the maple-whiskey mixture. Then line a baking sheet with tinfoil and put an oven-proof baking rack on top. Place the bacon on the rack in a single layer and bake until desired crispiness is reached (about 15-20 minutes). Drain with a paper towel and, once cooled, cut the bacon slices in half.
For the Caramelized Onions
Warm 2 tablespoons of butter in a skillet. Add the sliced onions and cook on medium for 25-30 minutes, stirring occasionally, until caramelized. Season with some salt and pepper.
For the Mayo-Dijon Sauce
Mix the mayo and Dijon mustard with a spoon in a separate bowl.
Assembling the Grilled Cheese
Put the slices of bread on a board. Spread 4 pieces with 1/2 tablespoon of butter each. On the other 4 pieces, spread some mayo-Dijon sauce. Sprinkle the grated cheese over the buttered slices, then pile on the bacon and caramelized onions. Place the sauce-coated slices on top. Spread some butter (about 1/2 tablespoon per slice) over the outside of the sandwiches.
Preheat a grilling pan on medium for 5 minutes, then add the sandwiches and grill for about 3-5 minutes per side or until the bread is toasty and cheese is melted. Let the sandwiches cool for a minute, then slice in half and serve!