Buttermilk Fried Chicken

House made brioche Pullman that is sweet and buttery with layers of white truffle bechamel and layered with melty Comte cheese. Served with honey mustard on the side for dipping.  

TYPE SANDWICH
SERVES 4
DIFFICULTY MODERATE
PREP TIME 5 MINUTES
COOK TIME 5 MINUTES
Grilled cheese sandwiches on a black griddle, slices of brioche and cheese on a wooden board, a bowl of tomato soup, and a plated sandwich on a countertop.Grilled cheese sandwiches on a black griddle, slices of brioche and cheese on a wooden board, a bowl of tomato soup, and a plated sandwich on a countertop.

Ingredients

Directions

    1. Slice the brioche load by cutting the crust off, then slicing it long way on 70 setting on the meat slicer. Spread 20g of bechamel on one side of the bread and cover with 2 slices of cheese.
    2. Repeat by doing another bechamel layer on top of the cheese and top with another slice of cheese. 
    3. Finish with more bechamel on the other side and make a sandwich.
    4. On the All-Clad Griddle, toast both sides until golden brown and using your domed melting lid, cover to finish melting the cheese.
    5. Take off the grill and serve immediately with your honey mustard sauce. 
Grilled cheese sandwiches on a dark plate in a modern kitchen. Two sandwiches are on a griddle, with a stainless steel pan beside them. Fresh and cozy ambiance.Grilled cheese sandwiches on a dark plate in a modern kitchen. Two sandwiches are on a griddle, with a stainless steel pan beside them. Fresh and cozy ambiance.
Overhead view of a kitchen scene with grilled cheese sandwiches on a griddle, sliced bread and cheese on a cutting board, a pot of sauce, and a mitt.Overhead view of a kitchen scene with grilled cheese sandwiches on a griddle, sliced bread and cheese on a cutting board, a pot of sauce, and a mitt.
Chef Charlie MitchellChef Charlie Mitchell

RECIPE BY

Chef Charlie Mitchell

Chef Charlie Mitchell - Executive Chef at Saga and co-owner of Clover Hill. A Detroit native and self-taught chef, he became the first Black chef in New York City to earn a Michelin star. Known for his approachable take on fine dining, Charlie blends technical precision with soulful, ingredient-driven cooking.