The Epic Double Decker-Double Down version of The A.F.T. Three chicken breasts and a whole lot of Cambozola wrapped, breaded and deep fried then tossed in buffalo wing sauce. Oh yes!
A.F.T. All Around
I have to start this post out with an apology to Ken. While the lateness of this post is apt considering the name of his feature, he deserves better. Well now that the A.F.T. has come and gone as our customer selected feature last week, I figured I might as well finally write a bit about it, since I thought it was a pretty solid one. While it was a simple concept with a simple execution, a Buffalo Chicken grilled cheese, I thought it was damn tasty. For this one we decided to go with a creamy Cambozola, Mesquite grilled chicken and Hot Sauce on Cayenne-Panko crusted French White. The Cayenne-Panko crust had the interesting effect of making the bread less crispy this time around, far different than the Panko-Parmesan crust on the Funghi which makes the grilled cheese even more crispy. The crust had a great flavour to it though, that contrasted well with the saltiness of the Cambozola.
What was even better about the feature was the ability to make a really awesome Epic version. We’ll call this one the Double Decker-Double Down. The awesomeness started with three chicken breasts surrounding a healthy amount of Cambozola. The stack of Chicken-Cheesy awesomeness was then wrapped in rice paper, egg washed and dredged in flour and the Cayenne-Panko crust. The whole thing was deep fried until nicely brown and then tossed in hot sauce, making one giant buffalo wing grilled cheese.
It was a great feature, it was a sick epic, it was about freakin’ time that Ken got to choose the feature, and geeze it was about $#@%in’ time I got this post out. Sorry Ken, I’ll make sure those awesome photos follow right away.
The Jaw-Droppin’ Hot-Steppin’ Heart-Stoppin’ Jalapeño Popper
I give you The Jaw-Droppin’ Hot-Steppin’ Heart-Stoppin’ Jalapeño Popper! When Narbir came up with The Hotstepper, the first thing that came to my mind was that this was perfect for epicness of Jalapeño Popper origins. This 1.33 lbs beast is awesomeness, in grilled cheese form. How is it made? Well, throw a whole pile of Jalapeño Havarti mixed with honey-roasted Jalapeños and chopped up Genoa Salami on a Panini. Grill it ever so slightly. Then wrap it in rice paper, bread the whole thing and deep-fry it all. The cheese goos out just right, and the outside is perfectly crispy. Think Jalapeño popper with some bready carbs. Pretty wicked right?
Step 11: Again, but this time for real, bask in the glory of your 1.33 lb, deep-fried, grilled cheese creation
Step 10: Come to the realization that there just wasn’t enough cheese in that thing to really call it an epic, so start over, but this time use far more cheese.
Step 9: Take it out of the deep fryer, let the oil drip off, and let the whole thing cool down slightly. Bask in the glory of what has just been created. Now slice into it.
Step 8: Throw the whole thing in the deep fryer. Yes we just did that.
Step 7: Dredge the rice paper-coated grilled cheese in egg wash, flour and panko bread crumbs until you have it completely covered.
Step 6: Now wrap the entire grilled cheese in the rice paper. I hope some of you know where we’re going with this by now.
Step 5: Throw the sandwich on the grill for just a moment to squish it down and begin the melting process. At the same time, prepare some rice paper. Yes, rice paper.
