The simple truth is YOU CAN’T STOP ME.
I was going to make a grilled cheese and baloney sandwich on rye. And then I decided that I really like tomatoes on that sandwich… and pickles, too. Yeah, pickles and tomato on a grilled cheese, that’s pretty good!
And then I thought, “BORING! What else can I do with that to make it FUN? Y’know, I’ve been fricoing a lot of cheese lately. I could frico the cheese while grilling the bread in butter, and I could fry the baloney, and then just build the sandwich with that, plus pickles and tomato!”
And then I thought, “BORING! You can do better! How about… grilling the tomato, too? And the pickle; why not? There is no rule that says you can’t grill pickle slices. And rye bread…? SCREW RYE BREAD. I HAVE TORTILLAS. These will be tacos.”
And then, just to make it as crunchy as I possibly could, I decided to crush salt & vinegar potato chips on them.
Walk with me.
We have crushed chips, some sliced tomato with some butter to fry them, some homemade dill chips, some smoked bacon cheddar, Wunderbar baloney, and a couple wheat tortillas.
Yep, fry that stuff up on the griddle.
Until it looks like this.
Frico the cheese, and glue it to the tortillas.
Build some tacos. I finished with Texas Dave’s Original Hot Sauce.
This is about as maximum Maillard as I could get. The chips are great for adding more crunch than you’d usually get from fresh cabbage or lettuce.
Caution: no added salt necessary. It’s about as salty as the chips, and you wouldn’t add salt to potato chips.
Oh: it’s excellent. Keep an eye on the cheese, though. If it browns too much you’ll have to dig at it to get it off the griddle/pan.
I was going to make a grilled cheese and baloney sandwich on rye. And then I decided that I really like tomatoes on that sandwich… and pickles, too. Yeah, pickles and tomato on a grilled cheese, that’s pretty good!
And then I thought, “BORING! What else can I do with that to make it FUN? Y’know, I’ve been fricoing a lot of cheese lately. I could frico the cheese while grilling the bread in butter, and I could fry the baloney, and then just build the sandwich with that, plus pickles and tomato!”
And then I thought, “BORING! You can do better! How about… grilling the tomato, too? And the pickle; why not? There is no rule that says you can’t grill pickle slices. And rye bread…? SCREW RYE BREAD. I HAVE TORTILLAS. These will be tacos.”
And then, just to make it as crunchy as I possibly could, I decided to crush salt & vinegar potato chips on them.
Walk with me.
We have crushed chips, some sliced tomato with some butter to fry them, some homemade dill chips, some smoked bacon cheddar, Wunderbar baloney, and a couple wheat tortillas.
Yep, fry that stuff up on the griddle.
Until it looks like this.
Frico the cheese, and glue it to the tortillas.
Build some tacos. I finished with Texas Dave’s Original Hot Sauce.
This is about as maximum Maillard as I could get. The chips are great for adding more crunch than you’d usually get from fresh cabbage or lettuce.
Caution: no added salt necessary. It’s about as salty as the chips, and you wouldn’t add salt to potato chips.
Oh: it’s excellent. Keep an eye on the cheese, though. If it browns too much you’ll have to dig at it to get it off the griddle/pan.
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