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The Sergeant Pepper

The Sergeant Pepper recipe

Grilled sourdough bread is layered with cauliflower, batter-fried onions, pepper jack cheese and cheddar cheese.


2 tablespoons butter

1 head cauliflower, cut into small pieces

Salt and pepper

1/2 cup flour

1/2 cup rice flour

2 tablespoons cornstarch

1 cup cold seltzer water (club soda)

Vegetable oil for frying

2 yellow onions, thinly sliced

8 slices sourdough bread

4 tablespoons extra virgin olive oil

4 slices Wisconsin pepper jack cheese

4 slices Wisconsin cheddar cheese


Heat large sauté pan over high heat. Add butter and cauliflower; sauté on high until brown, stirring so cauliflower doesn’t burn. Season with salt and pepper; remove to plate lined with paper towels; drain.

For batter: Whisk together flours, cornstarch, and a pinch of salt and pepper. Whisk in cold seltzer water until smooth. (Water MUST be cold for tempura-type batter.) Store batter in the refrigerator until ready to fry.

Heat 3-4 inches vegetable oil to 350 degrees F in fryer or deep pan. Dip onion slices into the batter to cover and fry until golden brown. Drain on paper-towel-lined plates and season with salt and pepper.

Heat grill over medium. Drizzle one side of each slice of bread with a 1/2 tablespoon olive oil; place 4 slices, oil-side down, on grill (or use panini press). Top each slice with pepper jack, cauliflower, fried onions, and a slice of cheddar, in that order. Place remaining 4 bread slices on top of sandwiches, oil-side up. Grill, turning once, until the bread is golden and the cheese is melted.

Servings: 4

Reprinted with permission from the Wisconsin Milk Marketing Board.


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