NOTORIOUS Havarti P.I.G.

preparation

Recipe Credit: Robert Hesse of Fo’Cheezy Twisted Meltz

1. Preheat electric nonstick griddle to 275 degrees.

2. Smear garlic herb butter mixture on one side of two slices of sourdough bread. Place butter side down butt to butt open face and spread evenly 1 cup of shredded CASTELLO® Creamy Havarti Cheese to both slices of sourdough.

3. While melting, cook your Southern Cornflake Fried Pork Cordon Bleu and slice into ¾ inch slices, placing about 4-5 pieces on one half of the sourdough. On the other half, add 2 tablespoons of bacon onion jam, 3-4 slices of candied bacon and 2-3 slices of ham.

4. Add ¾ cup apple slaw to the pork roll side and drizzle with remaining topcoat sauce.

5. Fold pork roll side to bacon side and toast for 2 minutes and flip for another 2 minutes. Cut with a serrated knife and prepare to smash!

Directions For Southern Cornflake Fried Pork Cordon Bleu

1. Pat the porkchops dry with paper towels. Use a sharp knife to cut each porkchop in half horizontally to create two halves.

2. Place the halves between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them into thin and evenly (be careful not to pound so hard that the meat tears.).

3. Top each pieces of pork with 2-3 slices of ham and a heavy handful of shredded CASTELLO® Creamy Havarti Cheese. Roll tightly, tucking the sides a little, and place on a new piece of plastic wrap.

4. Wrap the pork tightly in the plastic wrap, pinching the excess plastic on the sides to create a tootsie-roll shape and twisting them to create a firm pork roll. Refrigerate the wrapped pork bundles for at least 30-minutes or up to one day in advance.

5. Preheat oven to 400 degrees F. Remove pork from fridge, unwrap and season with salt and pepper. Smear ½ of the Topcoat mayo/mustard mix over pork and set aside then, Add cornflakes to a food processor and pulse into fine crumbs. Add Panko crumbs and cornflakes to a shallow dish or pie plate. Melt butter in a separate shallow dish.

6. Dip the pork bundles in melted butter, and then into the cornflake, panko crumbs, pressing lightly to help the crumbs stick to the pork. Transfer to a lightly greased baking sheet.

7. Bake on the center oven rack for about 30-35 minutes, or until pork is cooked through (160 degrees on a thermometer inserted into the pork, not the filling.)

8. Set aside to cool and rest 10 min, slice and assemble the Melt use the other ½ of topcoat as a drizzle on the Melt.

Directions for Bacon

1. Preheat oven to 375° F with one rack in the top third and another rack in the bottom third of the oven. Line two baking sheets with foil, and place an oven-safe wire rack on each. Lay out the bacon strips perpendicular to the lines on the wire rack, divided between the two pans and making sure they don’t overlap. (If you lay them out parallel to the rack, the bacon may fall through the cracks while cooking!)

2. Sprinkle the bacon strips with brown sugar and (optionally) add some freshly ground black pepper. Use about 1 teaspoon of brown sugar per bacon strip, spreading it out along the length of the strip.

3. Bake the candied bacon in the oven for 20 to 25 minutes. Rotate the pans once during baking to ensure the bacon is cooking evenly. Start checking the bacon around 18 minutes. The bacon is done when the brown sugar is melted and the bacon is a deep brown color.

4. Let the bacon cool right on the wire rack for a few minutes. (If you eat it right away, you’ll burn your mouth on the molten sugar.) The bacon will crisp up as it cools and as the melted sugar hardens. Then serve!

Directions for Carmelized Onion Bacon Jam

1. Start by cooking the bacon in a medium saucepan until it is crispy. Set the bacon on a paper towel to cool, leaving about 4 tablespoons of fat in the pan. Once cooled, be sure to break it into 1-inch pieces to be added later.

2. Add the onion and shallots to the pan and cook them on medium-low for about 15 minutes. For best results, make sure you have diced the onions as small as you can, as that will help them blend into the jam a bit more.

3. Mix in the garlic, brown sugar, maple syrup, apple cider vinegar, chili powder, and pieces of the cooked bacon.

4. Simmer this for about 7-10 minutes to let it thicken.

5. Let the jam cool before transferring it to a jar.

Directions for Bacon Fat Parmesan, Garlic Herb Butter

1. Cook bacon in large skillet over medium heat 3-5 minutes per side or until crisp. Drain on paper towel-lined plate. Reserve 3 tablespoon bacon fat.

2. Place bacon, butter, parmesan and reserved bacon fat and pepper in food processor bowl fitted with metal blade. Pulse until well combined.

3. Spoon butter mixture into small bowl; set aside at room temp, until ready to use.

Directions For Pucker Up Slaw

1. Combine dressing ingredients in a small bowl and set aside

2. Toss with slaw, apples together with dressing, lightly toss baby arugula with other ingredients.