Because this sandwich is so intensely rich, you’ll want to pair it with your favorite bourbon. Be sure to use one of our handcrafted whiskey stones to chill your drink without diluting. And make a toast of course – a toast to the best grilled cheese sandwich on the planet, and a perfectly chilled tipple of bourbon.
1/3 cup mayonnaise
3 tablespoons medium pepper sauce
3 tablespoons bourbon
1 teaspoon minced garlic
1 teaspoon finely chopped parsley
Salt and freshly ground pepper
1 tablespoon vegetable oil
1 medium onion, thinly sliced
2 teaspoons cider vinegar
12 slices of bacon
2 tablespoons unsalted butter, softened
8 slices of white sandwich bread
1/2 pound sharp cheddar, cut into 4 slices
3 ounces cheddar cheese curds (1 cup); see Note
In a small bowl, whisk the mayonnaise, pepper sauce, bourbon, garlic and parsley. Season to taste with salt and pepper.
In a medium skillet, heat the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, until golden brown and softened, about 10 minutes. Stir in the vinegar and season with salt and pepper.
Meanwhile, in another skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Drain on paper towels.
Set a griddle over 2 burners and turn the heat to moderate. Butter the bread slices on 1 side. Spread the other side of 4 bread slices with the spicy mayonnaise and top with the onion, cheddar, cheese curds and bacon. Close the sandwiches buttered side out and griddle over moderately low heat until crisp, about 4 minutes per side. Cut the sandwiches in half and serve.
Makes 4 sandwiches.
Note: Cheese curds are available at specialty food shops and cheese shops.