The Bloody Mary Grilled Cheese
1 cup apple cider vinegar
1/2 cup water
2 cloves garlic, peeled and smashed
2 teaspoons dill seed
1 tablespoon fresh dill, chopped
1/2 teaspoon red pepper flakes
1 teaspoon salt
1 English cucumber
* can substitute store bought pickles
1 1/3 cups warm water
1 packet (2 1/4 teaspoons) active yeast
3 cups bread flour
1 teaspoon salt
3/4 cup Kalamata olives, rinsed, patted dry and chopped
1/3 cup grated Wisconsin Parmesan cheese
* Note: Olive-parmesan bread can be substituted with store bought olive-bread or a crusty Italian-style loaf
For Beer Cheese Spread:
4 ounces Wisconsin Cream Cheese, softened
6 tablespoons amber ale or a nonalcoholic beer
1 1/2 teaspoons Worcestershire sauce
Pinch of cayenne
2 1/2 cups (10 ounces) Wisconsin Aged Cheddar cheese, finely grated
For Bloody Mary Relish:
1 cup cherry tomatoes, quartered
1 cup Roma tomatoes, chopped
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon celery salt
1/2 teaspoon hot sauce
1 tablespoon vodka
4 tablespoons (1/2 stick) butter, softened
1 pound (16 ounces) Wisconsin Cheese Curds
8 thick slices heirloom tomatoes
Salt and pepper to taste
8 slices (1-ounce each) Wisconsin Mozzarella cheese
8 slices cooked, thick-cut bacon
For pickles: Combine first 7 ingredients in quart jar. Shake to dissolve salt. Slice cucumber into thin slices. Place in jar with pickling liquid; refrigerate at least 2 hours or up to 3 days.
For bread: Combine warm water and yeast in bowl of stand mixer; let sit 5 minutes until foamy. Add flour and salt; knead with dough hook (or by hand) for 10 minutes. Dough should be smooth and slightly sticky. Remove dough from bowl and pat into a rectangle, approximately 12 inches x 8 inches. Spread chopped olives evenly over dough, pressing them in with fingers. Sprinkle parmesan evenly over olives. Roll dough up jelly roll-style into log, shape log into a spiral. Place in oiled bowl and let rise 1 hour or until doubled in size. Punch down dough and reshape into ball. Return to bowl and let rise 30 minutes. Remove dough from bowl; gently shape into round loaf. Place on parchment paper on flat surface covered loosely with a light towel; let rise for 30-45 minutes or until a fingerprint springs back slowly.
Heat the oven and baking stone to 425F and continue to heat 30 minutes. Slide parchment paper and dough onto stone; bake 20 minutes. Reduce heat to 375F and continue baking 25-35 minutes until bread is brown and sounds hollow when tapped on bottom. Cool completely before slicing.
For beer cheese: Place cream cheese in bowl of mixer; blend until softened. Add beer, Worcestershire sauce and cayenne; beat until smooth. Add cheddar; mix until combined. Mixture will be thick. Set aside.
For relish: Place all relish ingredients in small saucepan; bring to boil over medium-high heat. Continue cooking, stirring occasionally, until liquid is reduced and mixture is thick with consistency of jam, about 15 minutes.
For assembly: Slice bread into 8 slices; butter 1 side of each slice. Place buttered-side down on hot griddle over medium heat until golden brown and crunchy. Meanwhile, heat broiler. On untoasted side of 4 bread slices, place a layer of cheese curds and broil until melted, about 2-3 minutes. Arrange 2 tomato slices on top of melted cheese curds, season with a pinch of salt and pepper, and top with 1 slice of mozzarella.
On remaining 4 slices, spread a thick layer of beer cheese on untoasted side. Place 2 slices bacon over spread, followed by 1 mozzarella slice. Broil all slices until mozzarella melts, about 1-2 minutes. Spread 2-3 tablespoons of relish on 4 of the slices and arrange 3 pickle slices and 4-6 celery leaves over. Close sandwiches with prepared slices and serve immediately.