Garlic Junkie Fried Garlic Grilled Cheese
Rated 5.0 stars by 1 users
Category
Sandwich
Cuisine
Modern American
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
It ain't easy being cheesy, but it IS easy making a garlic bread grilled cheese with fried garlic sandwiched in the middle. Crispy, gooey, melty, and delicious. Compound garlic butter for garlic bread, plus fried garlic? After snack mint is suggested.
Author:Chef Christian Gill
Ingredients
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1 loaf Soft French Bread Loaf (sliced into 8 thick slices)
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2 sticks Unsalted Butter (room temp)
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2 tbsp Spiceology's Garlic Junkie
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2 tbsp Flat Leaf Parsley
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1/3 cup Whole Garlic Cloves
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8 Provolone Cheese Slices
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8 Mozzarella Cheese Slices
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2 tsp Kosher Salt
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3 cups Neutral Fry Oil
Directions
Preheat Oven Broiler to high. In a food processor, combine salt and garlic and pulse to a mince. Transfer minced and salted garlic to a medium saucepan and fill with 3 cups of neutral fry oil.
Turn heat on sauce pot to medium high. Oil will foam bubble until all moisture from the garlic has evaporated.
Once garlic floats and turns a light gold, skim garlic out of the pot and spread evenly on a cooking sheet lined with paper towels. Make sure to spread the fried garlic out to cool so it doesn't burn after removal from the pot of oil.
While fried garlic is cooling, in the food processor, combine soft butter, 2 tbsp of Garlic Junkie, and 2 tbsp fresh parsley. Puree until smooth. Spread compound butter on one side of each slice of soft French bread and place evenly on baking sheet.
Broil to a light golden brown and remove from the oven. Flip garlic bread slices over and alternate with two slices of provolone on one slice and two mozzarella on another making sure each complete sandwich has two of each slices. Place back in broiler on the bottom rack and broil until melted and lightly golden crispy bubbly cheese forms.
Remove from oven and sprinkle fried garlic on top of cheese bread, press to pieces of bread together and serve hot.
Recipe Video
Recipe Note
Garlic on garlic on garlic for this one. Make sure to put the pureed garlic in the cold sauce pot, add cold neutral fry oil, and let it come up to temp to fry slowly. If you try to dump the minced garlic into hot oil, it will foam up and make a mess. The addition of salt helps to pull more moisture out of the garlic and help to keep it from burning.
