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Mac and Cheese Grilled Sandwich

Chop Shop Famous Porchetta Sandwich

Ingredients

2 slices Italian Bread Round
1-2 tbsp. mayonnaise
1 tbsp. butter
1-2 slices extra sharp cheddar cheese
4 slices bacon
5-6 jalapeno slices, pan seared (optional)
3 tbsp. all-purpose flour
3 cups whole milk
1½ tsp. dry mustard
1 tsp. salt
1 tsp. freshly ground black pepper
8 cups extra sharp cheddar cheese, grated
1 pound elbow macaroni, cooked al dente




Directions

To make the fries, preheat the oven to 450°F. Place potatoes in a large bowl and drizzle with the olive oil, 1 teaspoon of seasoned salt and ½ a teaspoon of pepper. Gently toss to evenly coat. Spread on a baking sheet in one layer. Roast for 20-35 minutes or until cooked through. You want the potatoes to be deeply golden and crispy on the outside.

While the fries cook, make the sauce. In a bowl, mix the cornstarch with ¼ cup of water until smooth. Add the cayenne pepper, ⅛ teaspoon of salt and ⅛ teaspoon of black pepper. In a medium saucepan over low heat, combine the bourbon, ¾ cup of water, soy sauce, honey, BBQ sauce, Tabasco, brown sugar, Dijon and garlic. Bring up the heat to simmer and slowly add the cornstarch mixture, whisking vigorously as you go. When well combined, cook for about 1 more minute. Turn off the heat and set aside until ready to use. The sauce can be made ahead and refrigerated until ready to serve.

To make the burgers, preheat the grill or griddle over medium-high heat. Form the meat into 4 patties. Season with salt and pepper to taste. Grill the burgers for 5 minutes on each side for medium-rare, or leave on longer if you prefer it to be well done. Add a handful of the fries on top of the burger and place a slice of cheese right on top of the fries. When the cheese is melted, serve the burgers on toasted Turano Brioche Rolls and drizzle with a generous amount of the sweet bourbon sauce. Enjoy!

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