Ski Bum Smoky Honey Habanero Faux-clette Cheese Sando
Rated 5.0 stars by 1 users
Category
Sandwich
Cuisine
Modern American
Servings
2
Prep Time
10 minutes
Cook Time
20 minutes
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.
Author:Chef Tony Reed
Ingredients
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2–3 Tbsp Smoky Honey Habanero
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4 oz pancetta, small dice, rendered crisp
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¼ cup brown butter
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4 slices Texas toast
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2 cups panko breadcrumbs
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6 oz Gruyère, shredded
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4 oz Havarti, shredded
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2 oz Fontina, shredded
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2½ tsp sodium citrate
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4 eggs
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1 cup whole milk
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2 qt frying oil
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Salt, to taste
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Cracked black pepper, to taste
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Parsley or chives, for garnish
Directions
- Heat frying oil in a large pot to 350°F.
- Set up a breading station: one bowl with whisked eggs + milk, one bowl with panko.
- Stack two slices of Texas toast together to form a “sandwich.”
- Dip fully in egg wash, then coat generously in panko.
- Repeat for all sides.
- Remove and drain.
- Slice the top ~1 inch off each fried toast stack.
- Dice removed bread into medium cubes and fry until golden and crisp.
- Toss warm croutons lightly in brown butter. Set aside.
- In a saucepan over medium heat, add whole milk and sodium citrate.
- Heat gently, stirring, until sodium citrate dissolves.
- Do not boil — it should be hot, not bubbling.
- Add cheeses one handful at a time, stirring constantly.
- Fully melt before adding more.
- Stir in Smoky Honey Habanero.
- Sauce should be very thick, glossy, and spoonable.
- Prop fried toast open over an inverted cup so it holds shape.
- Add 1 oz Gruyère inside each toast shell.
- Pour hot cheese sauce inside until filled.
- Top with rendered pancetta, brown butter croutons, parsley or chives,
- flaky salt, and cracked black pepper.
