2 cups tomato juice
4 large eggs
½ cup vodka
1½ tablespoons prepared horseradish
1½ tablespoons hot sauce
2 teaspoons Worcestershire sauce
Freshly ground black pepper
⅓ cup Cabot Extra Creamy Premium Unsalted Butter
12 slices sourdough bread
18 slices cooked bacon
18 slices dill pickle
12 slices Cabot New York Extra Sharp Yellow Sliced Cheddar or Cabot Medium Yellow Cheddar Slices
6 ounces Cabot Sharp or Extra Sharp Cheddar, shredded (about 1½ cups) or use 1½ cups Cabot Shredded Cheddar
12 slices of large tomato
Get the ingredients you need at a convenient nearby location.
WHISK together tomato juice, eggs, vodka, horseradish, hot sauce, and Worcestershire sauce in a shallow dish, and season with salt and pepper. Add bread and soak for 10 seconds and remove. Set aside.
MELT butter in a large skillet over medium heat.
ADD 6 soaked bread slices and cook 2 minutes. Flip one, then top with 2 slices of yellow sliced cheddar, 3 slices bacon, a couple slices of pickle and tomato, and ¼ cup shredded white cheddar. Top with second slice of bread with cooked side down. Continue to cook both sides of the sandwich until deeply golden and the cheeses are melted, about 5 minutes per side. This batch will make 3 grilled sandwiches.
REPEAT to make three more sandwiches.
GARNISH with your favorite Bloody Mary toppings.
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