The Bloody Mary Grilled Cheese

Bloody Mary Grilled Cheese(

For Pickles:

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

For Bread:

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

For Assembly:

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

Celery leaves


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.

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