Monday, 23 September 2013

Baked Potato Grilled Cheese Sandwich

I find it funny that I'm posting this recipe today, since I just got out of a class where my professor actually used the phrase "That really grills my cheese".

Grilled cheese sandwiches are one of those meals that you really can't go wrong with. They are quick, they are easy, they taste delicious, and everyone loves them. Sure, a plain-jane grilled cheese is fine...

...unless you like to live on the edge.

Why don't we just throw a baked potato into this beautiful sandwich?!

This sandwich is one of the tastiest things I have eaten in a very long time. It takes a little extra effort to put this baby together but I am telling you, it is DEFINITELY worth it!

It's like all the best foods and flavors coming together to form the mother of all sandwiches. My grilled cheese will never be the same again.

Baked Potato Grilled Cheese Sandwich
Prep Time: 10-15mins             Yields: 1 sandwich

2-3 strips bacon, cooked
1 potato, thinly and evenly sliced (4-5 slices per sandwich)
2 Tbsps fat free sour cream
Cheddar cheese
2 Tbsps green onions, thinly sliced
2 slices good quality French bread
Canola oil
Garlic powder
Salt and pepper (to taste)

1) In a large skillet over medium-high heat, cook the canola oil until hot. Add your potato slices to the pan. Add salt, pepper, and garlic powder to taste while potatoes cook. Continue to cook the potatoes until brown and crispy on both sides.
2) Generously butter each of your bread slices on the outside. Spread 1 tablespoon of sour cream on the other side of each piece of bread and layer both pieces with cheese slices.
3) Dab the grease/oil off of both your potatoes and bacon. On one piece of bread, lay your potato slices in a fanned out manner. Spread some more sour cream on top of the potatoes.
4) Next, place your chopped green onion and bacon strips on top of your potato layer. Place the two halves of the sandwich together.
5) Grill the sandwich in your pan on both sides until golden brown. Serve immediately and enjoy!

(Recipe adapted from BS' in the Kitchen)

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