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The Sergeant Pepper

The Sergeant Pepper

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

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Grill, turning once, until the bread is golden and the cheese is melted.

Servings: 4

Recipe and photo credit (used with permission): Dairy Farmers of Wisconsin

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