Garten’s recipe wasn’t simple, but it was extremely easy to follow, leaving very little room for error.
There was barely any guesswork involved in this recipe, which is a massive relief for people who may not be so confident in the kitchen.
Yes, of course you could make substitutions if you wanted to. But it was nice to have the entire flavor profile already built into the recipe and ingredients list.
In my opinion, the one downfall of this dish was that it was pretty laborious. Between cooking the bacon, making the condiment, and grating all the cheese by hand, I wasn’t sure if the work would pay off.
However, if you’re looking for a childhood classic that fits your more grown-up palate, I think this is the sandwich to do it.
When I make this again, I will probably try using sliced versions of the cheddar and Gruyère rather than grated. I felt like I lost out on the flavors of each cheese by shredding and combining them. Both have so much to offer in terms of flavor complexity, but I couldn’t distinctly taste either of them in this sandwich as they muddled together and got oily.
I loved the meaty texture of the thick-cut bacon, though, and would recommend using the same parchment-covered pan method I went with. Even if you’re someone who, like me, orders bacon well-done all the time, try pulling it from the oven just before the crunch sets.
It was a lot of work, but this sandwich delivered everything I was craving.