Knickerbocker Recipe

Sandwich

1. 1

   Cook bacon

   Place a medium skillet over medium heat. Lay 4 thick-cut bacon strips in a single layer. Cook, turning occasionally, until edges are crisp and the fat is rendered, about 8–12 minutes depending on thickness. Transfer bacon to a paper towel–lined plate to drain and keep warm.

2. 2

   Prepare onion rings

   If using frozen breaded onion rings: bake or fry according to package instructions until golden and crisp (usually 10–12 minutes in a 425°F / 220°C oven or 3–4 minutes in 350°F oil). If using fresh: slice 1 small onion into rings, dredge in seasoned flour, dip in beaten egg, coat in panko/breadcrumbs, and fry in 1/2 inch vegetable oil at 350°F until golden, about 2–3 minutes per side. Drain on paper towels. You will need three crisp onion rings for the sandwich.

3. 3

   Toast bun

   Spread 1 teaspoon softened butter evenly on the cut faces of the bun. Place buttered faces down on a skillet over medium heat or under a broiler and toast until golden, about 1–2 minutes in a skillet or 1 minute under a broiler. Watch closely to avoid burning.

4. 4

   Assemble mayo and seasonings

   Spread 1 tablespoon mayonnaise on the bottom half (or top, if preferred) of the toasted bun. Lightly season the tomato slices with a pinch of kosher salt and black pepper.

5. 5

   Layer sandwich

   On the mayonnaise-spread bun half, place the lettuce leaves first (this helps keep the bun from getting soggy). Add the seasoned tomato slices on top of the lettuce. Lay the two slices of hot pepper jack cheese over the tomato. Arrange the four bacon strips on top of the cheese, slightly overlapping. Place the three crispy onion rings on the bacon. Cap with the top half of the toasted bun.

6. 6

   Finish and serve

   Press down gently to compact the sandwich slightly. If desired, secure with a toothpick. Serve immediately while bacon and onion rings are hot and crisp.