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Benchmark Resorts & Hotels Fire Up Local Flavors for National Grilled Cheese Month

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Published
04/04/2016 by

Benchmark Hospitality International celebrates National Grilled Cheese Month this April with a menu of inspired sandwich recipes from its Personal Luxury Resorts & Hotels® and Benchmark Resorts & Hotels® portfolios. Top chefs from more than one dozen of Benchmark’s destination resorts, hotels, and conference centers serve up their take on this beloved American classic – each infused with a taste of local flavor. From savory smoked brisket and spicy Poblano peppers at San Antonio’s Hotel Contessa, to a meaty ropa vieja and Fontina cheese panini at the Gloria and Emilio Estefan’s Costa d’Este Beach Resort & Spa in Vero Beach, Florida, these culinary how-tos promise an indulgent-worthy adventure for the taste buds.

Las Ramblas at Hotel Contessa, San Antonio, Texas 
Smoked Texas Brisket Grilled Cheese with Roasted Poblanos-Redneck Cheddar-Heirloom Tomatoes and Caramelized Onions by Chef Jeff Axline

Ingredients 
12 ea. 2 oz. sliced Redneck Cheddar (or any artisan Cheddar Cheese) 
12 ea. 1 oz. slices of American cheese 
12 slices Thick Cut Texas Toast 
24 oz. of thinly sliced smoked beef brisket 
12 oz. sliced and caramelized onions 
3 ea. medium poblano peppers (roasted deseeded and sliced) 
12 ea. thick slices of heirloom tomato (Ripe) 
Salt and Pepper 
8 TBSP Butter (melted)

Method 
Preheat oven to 325 degrees. Lay out the 4 slices of Texas toast top. Place one slice of cheddar and American on the each slice of bread. Layer equal amounts of brisket on each slice of bread, followed by equal amounts of onions and poblanos. Finish by adding the sliced tomatoes and 1 more slice of each cheese and sprinkle with a pinch of salt and pepper. Top off sandwiches with remaining 4 slices of bread. Heat butter in a large skillet or Dutch oven and cook each sandwich until browned. Transfer to greased baking pan and place in oven for 7-10 minutes or until cheese is melted. Slice in half and enjoy.

The Wave Kitchen & Bar at Costa d’Este Beach Resort & Spa, Vero Beach, Florida 
Ropa Vieja & Fontina Cheese Panini by Chef Armando Galeas

Grilled Cheese 
Ingredients 
12 each slices brioche bread thick slices 
24 slices Fontina Cheese 
1/2 cup Dijonaise (see recipe) 
1 cup caramelized red onions 
Ropa vieja (see recipe) 
6 tbsp. room temperature unsalted butter

Method 
Take slices of bread and spread about 2 teaspoons of dijonaise on each side, arrange the cheese slices one per side. Add a heaped amount of warm ropa vieja on one side of the bread, top with caramelized red onions and place the second slice of bread on top to cover. Smear the soft butter on both sides enough to cover the entire bread slices, place on a Panini machine or on a medium hot heavy griddle pan. Toast on both sides until golden brown and cheese has melted.

Caramelized onions 
Ingredients 
3 ea. large red onions thinly sliced 
1 tbsp. canola or olive oil 
1 tbsp. white sugar 
3 tbsp. sherry vinegar 
2 sprigs of fresh thyme 
Salt & ground black pepper to taste

Method 
Add oil into a medium size sauté pan. Add onion in small amounts to retain heat. Keep heat at medium high, scraping the bottom of the pan. Cook onions until all liquid has evaporated and onions start to brown, add vinegar and sugar keep cooking until must of the liquid has evaporated. Adjust seasoning with salt and pepper, add fresh thyme and mix well. Remove from heat and reserve. Remove thyme stems before use.

Dijonaise recipe 
Ingredients 
1/2 cup store bought mayonnaise 
1 tbsp. Dijon mustard 
2 tsp. coarse grained mustard

Method 
Place all ingredients in a bowl and mix together, store under refrigeration until use

Ropa Vieja 
Ingredients 
4 lbs. flank steak or shoulder beef 
1 ea. red pepper julianne 
1 each green pepper julianne 
1 ea. white Spanish onion julianne 
2 tbsp chopped fresh garlic 
16 oz. chopped fresh tomatoes 
½ cup tomato paste 
2 tbsp white sugar 
2 ea. whole bay leaves 
2 cups dry white wine 
1 tbsp ground fresh cumin 
16 oz. beef or vegetable stock 
Salt and black ground pepper to taste 
½ cup canola or olive oil

Method 
Add oil into a large braising pan over medium high heat. Season the beef with salt and pepper and seared on all sides, remove from the heat. Lower heat, add vegetables until soft but do not brown, add tomato paste and cook for 3 to 5 minute, deglaze with wine, reduce by 1/3 add rest of ingredients and seared beef, cover and let simmer for 45 to 1 hour until beef is fork tender, adjust seasoning. Cool in liquid until able to handle. Shred by hand or with the help of a fork. Reheat to order. 

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