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Burnt Ends Grilled CheeseServings: 1 sandwich -- Yield: 25 servings Havarti and fontina cheeses with spicy BBQ burnt ends, served with a side of Smoked Tomato-Basil Bisque with Parmesan and King’s Hawaiian® croutons. Loaves, Lunch & Dinner, Dine In, Travel Friendly |
Ingredients48 each King’s Hawaiian Original Round Bread, 1” thick center slices 3 c Liquid butter or margarine 48 each Slices Havarti cheese 48 each Slices fontina cheese 9 lb Brisket burnt ends, ¾"-1” pieces 1 ½ c Sriracha 6 tsp BBQ Rub (subrecipe) ½ c Chives, sliced ⅛” thin 5 ¼ qt Smoked Tomato-Basil Bisque (subrecipe) 6 tsp Parmesan cheese, grated 168 each King’s Hawaiian Croutons (subrecipe) 72 each Basil leaf tops
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Build It!Prepare each sandwich to order as follows: Brush 1 side each of 2 slices King’s Hawaiian Original Round Bread with 1 tablespoon liquid butter or margarine and place on a 275°F griddle to toast.
Line 1 slice of bread with 2 slices Havarti cheese, and line the other with 2 slices fontina cheese. Top one half of the sandwich with 6 ounces burnt ends.
Drizzle burnt ends with 1 tablespoon sriracha, 1⁄4 teaspoon BBQ Rub, and 1 teaspoon chives. Continue to cook for up to 8 minutes until bread is golden and cheese is melted.
Use a spatula to flip the cheese-only piece of bread on top of the burnt-ends piece of bread and press slightly together. Continue to cook 1 more minute.
Remove from griddle, cut in half on the bias, and place on serving plate.
Ladle 7 ounces of Smoked Tomato-Basil Bisque into a cup and top with 1⁄4 teaspoon Parmesan, 7 King’s Hawaiian Croutons, and basil leaf tops. Serve alongside sandwich for dipping.
BBQ Rub- Servings:
- ¼ teaspoon
- Yield:
- Approx. 10 tablespoons
4 ¼ tbsp Dark chili powder 7 tsp Light brown sugar 2 tsp Kosher salt 1 ½ tsp Cayenne pepper 1 ½ tsp Garlic powder 1 ½ tsp Cumin 1 ½ tsp Red pepper flakes 1 ½ tsp Onion powder ¾ tsp Dry oregano - Place all ingredients in a mixing bowl and whisk to combine.
- Store at room temperature.
Smoked Tomato-Basil Bisque- Servings:
- 7 fl. Oz.
- Yield:
- 24 servings
3 ½ oz Unsalted butter, cut into 1” cubes 5 tbsp Red onions, skin and stem removed, 1⁄3” diced 1 ¾ c AP flour 5 tbsp Basil, chiffonade 2 ½ tsp Oregano, fresh chopped 12 c 74/40 Tomato filets, canned 3 ½ c Heavy cream 3 ½ c Water 5 tbsp Red wine vinegar 5 tbsp Kosher salt 3 ½ tbsp Course black pepper - Prepare smoked tomatoes. Place tomato filets into a large pan and place in a smoker for 20 minutes. Alternatively, infuse with smoke flavor using a smoker gun.
- Place butter and onions in a pan, heating until butter melts and onions are cooked and translucent.
- Add flour, basil, and oregano and cook for 4 minutes into a dry and sandy roux.
- Add smoked tomatoes, heavy cream, water, vinegar, salt, and pepper and bring to a boil while stirring.
- Turn heat down to a simmer and cook for 10 more minutes.
- Remove from heat and cool over ice. Once cold, blend with an immersion blender until smooth and creamy.
- Reheat and hold hot for service.
King’s Hawaiian Croutons- Servings:
- 7 each
- Yield:
- 24 servings
3 c King’s Hawaiian Original Round Bread, 1” thick cubes, end pieces 4 ½ oz Unsalted butter, 1” cubed 3 tbsp Olive oil 6 tsp Garlic, chopped ⅓ tsp Kosher salt ⅓ tsp Coarse black pepper 2 ½ tsp Parsley, chopped fine, minimal stems - Place cubed bread on a sheet tray and spread evenly. Bake at 300°F in a convection oven with high fan for 8 to 10 minutes until crisp and golden.
- Meanwhile, bring butter, oil, and garlic to a slight boil for 1 minute.
- When croutons are toasted, transfer them to a mixing bowl and slowly pour the butter mixture over the bread while tossing to coat.
- Immediately add salt, pepper, and parsley and continue to toss to combine.
- Store at room temperature in a covered container.
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