Fried Cheese BacoBurger with Sun-Dried Tomato Pesto by Tom Sommer

Fried Cheese BacoBurger Sliders
with Sun-Dried Tomato Pesto
by Tom Sommer

Yields 4 Portions

4 BacoBurger 50/50 Sliders
4 Slider Buns
4 Slices Provolone Cheese (cut 1/2″ thick)
1/2 Cup AP Flour
2 Eggs
2 Cups Breadcrumb
1/2 Tbs Thyme (chopped)
1 Tbs Parsley (chopped)
2 Cups Sun-Dried Tomatoes
1/4 Cup Walnuts
1 Cup Extra Virgin Olive Oil
Canola Oil

•Marinate sun-dried tomatoes in extra virgin olive oil.
•Fill a high walled sauté pan with 1/4″ of canola oil; heat to 350 degrees.
•Set up at breading station with 3 bowls; flour, eggs, & breadcrumb.
•Chop thyme & parsley. Mix with breadcrumbs.
•Cut provolone cheese with 2.5 inch round cutter.
•Coat cheese rounds with flour, then egg, then breadcrumb. Set aside in refrigerator.
•In a small dry sauté pan on medium heat, toast walnuts 2-3 minutes or until aromatic.
•In a blender, combine sun-dried tomatoes, EVOO, & toasted walnuts.
•Blend until smooth, adding more oil if necessary. Season with salt & fresh ground black pepper.
•Cook BacoBurger 50/50 sliders straight from freezer to grill or flattop, over medium heat; 2-3 minutes per side.
•Place open slider buns on grill to toast.
•Fry breaded cheese rounds in hot oil; 45 seconds-1 minute per side, until golden brown.
•Assemble buns with BacoBurger 50/50 slider, sun-dried tomato pesto & fried provolone cheese.


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