Ski Bum Smoky Honey Habanero Faux-clette Cheese Sando

Chef Tony Reed

Servings

2

Prep Time

10 minutes

Cook Time

20 minutes

Cuisine

Modern American

Category

Sandwich

This is a grilled cheese that went to Skiing school, dropped out, and joined a biker gang. Sodium citrate keeps the cheese sauce silky and stable while frying gives the bread structure instead of sog. Crispy fried toast, molten smoky-sweet cheese, pancetta, and brown butter croutons—napkins are not optional.

Ski Bum Smoky Honey Habanero Faux-clette Cheese Sando

Ingredients

  • 2–3 Tbsp Smoky Honey Habanero

  • 4 oz pancetta, small dice, rendered crisp

  • ¼ cup brown butter

  • 4 slices Texas toast

  • 2 cups panko breadcrumbs

  • 6 oz Gruyère, shredded

  • 4 oz Havarti, shredded

  • 2 oz Fontina, shredded

  • 2½ tsp sodium citrate

  • 4 eggs

  • 1 cup whole milk

  • 2 qt frying oil

  • Salt, to taste

  • Cracked black pepper, to taste

  • Parsley or chives, for garnish

Directions

  1. Heat frying oil in a large pot to 350°F.
  2. Set up a breading station: one bowl with whisked eggs + milk, one bowl with panko.
  3. Stack two slices of Texas toast together to form a “sandwich.”
  4. Dip fully in egg wash, then coat generously in panko.
  5. Repeat for all sides.
  6. Remove and drain.
  7. Slice the top ~1 inch off each fried toast stack.
  8. Dice removed bread into medium cubes and fry until golden and crisp.
  9. Toss warm croutons lightly in brown butter. Set aside.
  10. In a saucepan over medium heat, add whole milk and sodium citrate.
  11. Heat gently, stirring, until sodium citrate dissolves.
  12. Do not boil — it should be hot, not bubbling.
  13. Add cheeses one handful at a time, stirring constantly.
  14. Fully melt before adding more.
  15. Stir in Smoky Honey Habanero.
  16. Sauce should be very thick, glossy, and spoonable.
  17. Prop fried toast open over an inverted cup so it holds shape.
  18. Add 1 oz Gruyère inside each toast shell.
  19. Pour hot cheese sauce inside until filled.
  20. Top with rendered pancetta, brown butter croutons, parsley or chives,
  21. flaky salt, and cracked black pepper.
Recipe Products
The blend that started it all
Blend

Smoky Honey Habanero Seasoning

Key Ingredients

Honey Granules, Paprika, Habanero Powder, Brownulated Sugar
Your Questions. Our Cheesy Answers.

It’s our unapologetically extra, fondue-meets-grilled-cheese moment. Instead of slices, you’re pouring a thick, glossy cheese sauce into crispy fried toast. It’s gooey, crunchy, smoky-sweet, and absolutely not here to be subtle.

Because we like our cheese sauce silky, stable, and drama-free. Sodium citrate helps the cheese melt smooth (not grainy), so you get that glossy “pour it, don’t fight it” texture.

100%. Go lighter on Smoky Honey Habanero for a gentler kick, or turn it up if you want your grilled cheese to have a personality. You can also add extra black pepper or a pinch of chile flakes for bonus heat.