I decided to go with rye bread for my take on the bacon-and-cheese beauty. I like aggressive flavors, and rye is one of the only carb-y things I ever find myself really craving. In keeping with the theme of strong flavors, I also decided to include horseradish. Bacon, tomato, cheddar, horseradish… How could you go wrong?
Well, I managed. On our big cooking night, I put together a horseradish cheddar spread, put it on a slice of rye, and topped the whole thing with a fat slice of tomato and 3 strips of bacon. It was… soggy. Really soggy. The flavor was there, but it wasn’t appetizing. Oh well. Inventing recipes isn’t going to be a get it right the first time kind of thing. So the next day I tried again, using plain horseradish and a slice of cheese, and… meh. Still soggy. Still not worth the effort.
The tomato was the big issue. Fresh tomato was just too wet. Could I put it on after the beauty cooked? Could I cut it up into little bits of tomato and avoid the juicy seed part? Scowling, I wrote in my journal that what I really wanted was a grilled cheese with a bloody mary on the side. Hmmm…
Though I didn’t get a bloody mary out of it, On The Side turned out to be the answer I was looking for. I present: Cheddar and Horseradish Beauties with a side of tomato bacon chutney…Continue reading “Cheddar-and-Horseradish Beauties with Tomato Bacon Chutney”