The Dubliner BLP Sandwich

Three words:  Irish.  Pub.  Grub.

Three more words:  Bacon. Leeks. Potatoes.

And the best three words of all:  Grilled. Cheese.  Sandwich.

Put those words together and you have one beautiful sentence, and one even better sandwich.

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This is one you are really going to love.  This recipe came from a place in my mind that made a lot of sense-hard to believe I know, but so true.  This grilled cheese sandwich pairs essential Irish Ingredients with the pure genius of thick bread and melted cheese.  It is the perfect companion to a bubbly brown ale enjoyed at an old mahogany bar in some little corner pub.   Perfection!

If you don’t have a favorite Irish Pub to frequent tonight, that’s alright.  Like a true Irishman, you’re in luck!   You can make this decadent, comforting sandwich at home, and it is really simple.

This sandwich is a keeper.  It’s crave-worthy.   You will make it again and again.

Let’s talk Irish food.  I know I’ve said Indian food is the ultimate comfort food…and it is.  I’ll never take that back.  But ya know, Irish food is also the ultimate comfort food.  The use of root vegetables, rich meats, and hearty greens is a combination made for crisp weather and a growling belly.  The Irish treat the potato like no other culture.  Have you ever had colcannon?  It’s a rich mashed potato dish with the addition of cabbage or leeks.   Yum Yum Yum.

So onto the sandwich.   It combines Yukon gold potatoes, sauteed leeks, and a bacon aioli, blanketed by rich Dubliner cheese and perfectly grilled white buttered bread.  Need I say more?

Let’s break it down.

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Dubliner is an Irish cheese-named after the city of Dublin, though it really originates from Carbery in County Cork.  It’s a white, semi-hard cheese with a flavor similar to white cheddar and Parmesan combined.  You can find it in the deli case of any grocery store these days and thank goodness for that.

Yukon Gold potatoes are by far,  my favorite.  Yukon golds have a creamy, buttery texture.  They are far more flavorful than any Russet or even red potato.  The texture is rich in comparison and the vibrant color of the flesh is just a delightful extra.

Leeks add a mild oniony bite and flecks of beautiful green to this sandwich canvas.  DO NOT, I repeat, DO NOT make this sandwich without them.  You will live to regret it!  They are as much a part of the flavor as the cheese or bacon.

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So how is this beauty put together?  Well, pretty much like any other grilled cheese sandwich you’ve ever made with a couple of little steps in between.   Basically all you have to do is spend a few minutes roasting the potatoes and frying up the leeks.   I have the handy (and very easy)  recipe ready for you below.

But first, one more picture.

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There, I think you are convinced now.   Enjoy!

The Dubliner BLP Sandwich

Serving Size: Makes five sandwiches

Ingredients

  • 1 1/4 lb (or 8 small) Yukon Gold Potatoes
  • Plenty of olive oil
  • Salt and pepper to taste
  • seasoning salt to taste (like Lawry's)
  • 2 fat leeks
  • 10 slices of good quality white or sourdough sandwich bread
  • plenty of salted butter
  • 1/2 C mayonnaise
  • 3 Tbs bacon crumbles (I used the packaged real bacon bits)
  • 6 or 7 oz of Dubliner cheese, grated

Instructions

  1. Slice the Yukon's very thin. You want these about twice the thickness of a potato chip.
  2. Throw them on a cookie sheet, toss them with a couple of tablespoons of olive oil, salt, pepper, and seasoning salt to taste.
  3. Roast them on 400 for about 20 minutes, just until they are tender.
  4. Grab a couple of plump leeks and slice them until you get to the part where the leaves spread apart.
  5. Put the slices in a bowl of cold water and give them a stir. This will loosen up any garden grit that gets trapped between the layers of the leek.
  6. Drain them, squeeze them out with a paper towel, and sautee them in a little butter and salt and pepper for about two minutes-just until they are barely cooked.
  7. Mix up some mayo with some real bacon bits or crumbles.
  8. Assemble the sandwich by buttering each slice of bread.
  9. Pile some cheese on one side and the mayo, potatoes, and leeks on the other.
  10. Grill each half of the sandwich on the stove top wile still open faced, just until the bread is golden.
  11. Then put your skillet right into the oven under the low broiler to melt the cheese and brown the edges of those potatoes. This should only take a minute or two.
  12. Put the two halves of your sandwich together and enjoy.
http://haveyourselfatime.com/dubliner/

 

 

Shauna

Comments

  1. This looks delicious! How is it that I just ate dinner and now I want more dinner? Specifically one of these tasty sandwiches? :)

    • I know, it is totally one of those things you don’t even need to be hungry for…kind of like pizza or nachos!

  2. Delicious sandwich, will be a mainstay in our home.

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