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The Sergeant Pepper

Prep Time
10 min

Cook Time
35 min

Difficulty
Intermediate

Servings
4

Cuisine Type

Cheese Types

The Sergeant Pepper

Recipe Description

Sweet apple, smoked bacon and gooey cheese all smashed together between two slices of hearty bread. What more could you want?

Ingredients

  • 2 tablespoons butter
  • 1 head cauliflower, cut in small pieces
  • Salt and pepper
  • 1/2 cup flour
  • 1/2 cup rice flour
  • 2 tablespoons cornstarch
  • 1 cup cold seltzer water (club soda)
  • Vegetable oil for frying
  • 2 yellow onions, thinly sliced
  • 8 slices sourdough bread
  • 4 tablespoons extra virgin olive oil
  • 4 slices Pepper Jack cheese
  • 4 slices Cheddar cheese

Preparation

Heat large sauté pan over high heat. Add butter and cauliflower; sauté on high until brown, stirring so cauliflower doesn’t burn. Season with salt and pepper; remove to plate lined with paper towels; drain.

For batter: Whisk together flours, cornstarch, and a pinch of salt and pepper. Whisk in cold seltzer water until smooth. (Water MUST be cold for tempura-type batter.) Store batter in the refrigerator until ready to fry.

Heat 3-4 inches vegetable oil to 350ºF in fryer or deep pan. Dip onion slices into the batter to cover and fry until golden brown. Drain on paper-towel-lined plates and season with salt and pepper.

Heat grill over medium. Drizzle one side of each slice of bread with a 1/2 tablespoon olive oil; place 4 slices, oil-side down, on grill (or use panini press). Top each slice with Pepper Jack, cauliflower, fried onions, and a slice of Cheddar, in that order. Place remaining 4 bread slices on top of sandwiches, oil-side up. Grill, turning once, until the bread is golden and the cheese is melted.

Recipe and Photo: © 2015 Wisconsin Milk Marketing Board, Inc.

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