makes four servings
1/2 beef bouillon cube (about 1 teaspoon)
1/4 cup mayonnaise
2 teaspoons Sriracha
salt and freshly ground pepper
1 tablespoon vegetable oil
1 medium onion, thinly sliced
2 teaspoons cider vinegar
12 slices of bacon
2 tablespoons unsalted butter, softened
8 slices of white sandwich bread
1/2 pound sharp cheddar, cut into 4 slices
3 ounces cheddar cheese curds (1 cup)
In a small bowl, mash the bouillon cube into 2 teaspoons of hot water
until dissolved. Whisk in the mayonnaise and Sriracha and season with
salt and pepper.
In a medium skillet, heat the oil. Add the onion, cover and cook over
moderate heat, stirring occasionally, until golden brown and softened,
about 10 minutes. Stir in the vinegar and season with salt and pepper.
Meanwhile, in another skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Drain on paper towels.
Set a griddle over 2 burners and turn the heat to moderate. Butter the
bread slices on 1 side. Spread the other side of 4 bread slices with the
spicy mayonnaise and top with the onion, cheddar, cheese curds and
bacon. Close the sandwiches buttered side out and griddle over
moderately low heat until crisp, about 4 minutes per side. Cut the
sandwiches in half and serve.
bacon recipe courtesy of: Frédéric Morin, Food & Wine, October 2011