Yes, we said Sherry! It’s not for your grandmother anymore folks! This recipe is courtesy of The Secret Sherry Society, but shhhh, don’t tell anyone!
Oloroso Sherry is a dry, full-bodied wine of a mahogany color. With a higher glycerin content than the popular Amontillado style Sherry, Oloroso is smoother and nuttier and pairs well with bold, savory, and even spicy flavor combinations. Try it as an aperitif or paired with rich meals like a Grilled Cheddar, Tomato and Bacon Sandwich! See recipe below, courtesy of Epicurious.
- 8 thick-cut bacon slices
- 8 slices country-style sourdough bread or batard (cut on deep diagonal into 5x3x1/2-inch slices)
- 2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)
- 8 tomato slices, seeds removed, slices drained on paper towels
- 4 tablespoons mayonnaise
Cook bacon in heavy large skillet over medium heat until brown and crisp, turning occasionally, about 6 minutes. Transfer bacon to paper towels and drain. Wash and dry skillet.
Place 4 bread slices on work surface. Press 1/4 cup grated cheese onto each slice. Top each with 2 tomato slices. Sprinkle with pepper. Place 2 bacon slices atop each, breaking into pieces if necessary to fit. Press 1/4 cup grated cheese over bacon on each. Top sandwiches with remaining bread slices, then spread 1/2 tablespoon mayonnaise over top of each sandwich. Heat 2 heavy large skillets over medium heat. Add 2 sandwiches, mayonnaise side down, to each skillet. Place plate atop both sandwiches to weigh down. Cook sandwiches until bottom is golden brown, about 2 minutes. Spread top of each sandwich with 1/2 tablespoon mayonnaise. Turn sandwiches over, mayonnaise side down. Top with plates and cook until golden brown on bottom, about 2 minutes. Transfer sandwiches to work surface. Cut sandwiches crosswise in half and serve.