Down South Grilled Cheese
- Level: Advanced
- Yield: 4 servings
- Total: 1 day 16 hr 35 min (includes brining time)
- Active: 1 hr 10 min
Ingredients
4 cups self-rising flour
1 tablespoon granulated garlic
1 tablespoon seasoning salt
1 tablespoon ground black pepper
Pinch cayenne pepper
2 cups buttermilk
Four 8-ounce butterflied chicken breasts
Oil, for deep-frying
Smoked Pork Belly, recipe follows
1 loaf artisan sourdough bread
8 slices white Cheddar
Collard Greens, recipe follows
Alabama White BBQ Sauce, recipe follows
Smoked Pork Belly:
1/2 cup apple juice
1/2 cup kosher salt
1 tablespoon hot sauce
2 ounces apple cider vinegar
1 ounce pickling spice
1 teaspoon dill
Pinch ground black pepper
1 clove garlic, minced
1 pound pork belly
Collard Greens:
1/2 pound pork belly or bacon
1 medium yellow onion, diced
One 2-pound bag collards, trimmed
1/2 cup apple cider vinegar
2 ounces sweet chili sauce
2 ounces brown sugar
1 teaspoon granulated garlic
1 teaspoon hot sauce, such as Texas Pete or something similar
Salt and black pepper
Alabama White Sauce:
1 lime
2 cups mayonnaise, such as Duke’s
1/2 cup apple cider vinegar
1/4 cup prepared horseradish
2 ounces Creole mustard
2 ounces brown sugar
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon granulated garlic
Salt and black pepper
Directions
Special equipment:
a deep-fryer or deep-fry thermometer; a smoker- To fry the chicken: In a large mixing bowl, combine the flour, granulated garlic, seasoning salt, pepper and cayenne. In a medium mixing bowl, add the buttermilk. Dredge one chicken breast in the seasoned flour, then shake off the excess flour. Dip the floured breast in the buttermilk, then dredge through the seasoned flour again. Continue this process with all four chicken breasts and set aside.
- Home-fryer method: Heat up a home-fryer to 350 degrees F.
- Lay the chicken in a fry basket and drop in the oil. Fry until the internal temperature reaches 165 degrees F, 7 to 10 minutes. Repeat the process with the remaining chicken.
- Cast-iron skillet method: Heat up a large cast-iron skillet on medium-high heat. Add enough frying oil to fill half of the skillet. Very carefully, using caution, gently place one breast in the skillet and fry until the internal temperature reaches 165 degrees F, about 4 minutes on each side. Repeat the process with the remaining chicken breasts.
- Heat up a medium skillet or griddle on medium-high heat. Brown the Smoked Pork Belly in the skillet, about 2 minutes on each side.
- In the same skillet, add 2 slices artisan sourdough, then add a slice of white Cheddar to each, leaving open-face and toasting both slices until golden brown. Repeat this process with the remaining slices of bread and Cheddar.
- Place the toasted cheese bread on a cutting board. On one slice of toasted cheese bread, add a chicken breast, some Pork Belly, Collard Greens and then Alabama White BBQ Sauce. Top with a second slice of toasted cheese bread and slice the sandwich down the middle. Repeat to make four sandwiches.
Smoked Pork Belly:
- To make the brine, combine the juice, salt, hot sauce, vinegar, pickling spice, dill, pepper, garlic and 1/2 cup water in a medium pot. Bring to a boil. Remove the pot from the heat and add about 1 cup ice to the pot. Add the pork belly, then cover the pot with a lid. Brine under refrigeration for 1 1/2 to 2 days.
- Heat a smoker to 225 degrees F.
- Place the whole pork belly in the smoker and let cook until it starts to get tender, 2 1/2 to 3 hours.
Collard Greens:
- In a medium to large pot, on high heat, brown the pork belly for 2 to 3 minutes. Add the onions and cook until translucent, 3 to 4 minutes. Add the collards, apple cider vinegar, chili sauce, brown sugar, granulated garlic, hot sauce, 2 cups water and salt and pepper. Bring the pot to a boil, then turn to low heat and let simmer, covered, for 1 1/2 to 2 hours.
Alabama White Sauce:
- Juice the lime into a small mixing bowl, then whisk in the mayonnaise, vinegar, horseradish, mustard, brown sugar, hot sauce, Worcestershire, cayenne, granulated garlic, salt and pepper. Cover and chill in the refrigerator.