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Bloody Mary

Created by:

Lacey Muszynski — Glendale, WI

You don’t need a brunch date to enjoy the Bloody Mary. Inspired by the cocktail favorite, this sandwich brings Wisconsin cheese curds, mozzarella and parmesan together with a Bloody Mary relish, heirloom tomatoes, celery leaves, bacon and a homemade parmesan-olive bread.

COOKING DIRECTIONS

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 425°F and continue to heat 30 minutes. Slide parchment paper and dough onto stone; bake 20 minutes. Reduce heat to 375°F 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.

*Note: Olive-parmesan loaf can be substituted with store bought olive-bread or a crusty Italian-style loaf

INGREDIENTS

4

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

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
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