Put a Bird (Egg) On It! Grilled Cheese Bird In a Nest with Fred Armisen + Carrie Brownstein
Yes, even when it comes to sandwiches, "Portlandia" stars 'put a bird on it.'
- 4 slices best-quality packaged white sandwich bread
- 2 tablespoons mayonnaise (not reduced-fat)
- 2 tablespoons freshly grated Parmigiano-Reggiano
- 3 ounces (about 1 cup) coarsely shredded cheese, such as Fontina, unaged Asiago or unaged Gouda
- 1 scallion, thinly sliced
- Unsalted butter, for the pan
- 2 large eggs
- Truffle salt (optional)
Preheat the broiler, setting the rack 6 inches from the heat. Arrange the bread on a work surface and spread 1 side only with the mayonnaise, evenly and to the edges. Sprinkle the Parmesan over the mayonnaise and press lightly to make it adhere. Flip the bread and add the coarsely shredded cheese and the scallions to 2 of the slices. Close the sandwiches, with the Parmesan-encrusted sides out.
Heat an ovenproof griddle or skillet over medium heat and lightly grease with butter. Add the sandwiches and cook over moderate heat until lightly browned on the bottom, 1 to 1 1/2 minutes.
Sprinkle the eggs with truffle salt, if using, and serve immediately, with the cutouts of bread on the side.
From The Portlandia Cookbook: Cook Like A Local