Bounty's drunken grilled cheese has the whole Bounty crew Cheesin' over taking home the win from the judges on Flagler's Ave's CG Challenge! Chef Rob of Flagler Tavern took the win home for people's choice! We are one proud cheeeeeesy family!!!! - Flagler Tavern
  414 Flagler Avenue New Smyrna Beach, FL 32169
  (386) 402-8861
  info@flaglertavern.com

Bounty’s drunken grilled cheese has the whole Bounty crew Cheesin’ over taking home the win from the judges on Flagler’s Ave’s CG Challenge! Chef Rob of Flagler Tavern took the win home for people’s choice! We are one proud cheeeeeesy family!!!!

My first love has always been cooking. With a back ground cooking in professional kitchens and was once a sous chef way back when; Nowadays I’ve solely cook for personal pleasure. When I was approached to come up with a grilled cheese sandwich to represent the Bounty Bar I jumped at the opportunity! Here is our winning recipe so you can get all the deliciousness at home…

Bounty’s Drunken Grilled Cheese, for four cheesy friends

  • 8 oz brick of cream cheese
  • 2 oz olive oil
  • 2 oz jack honey whiskey
  • pinch of dried thyme
  • pinch of black pepper
  • 1/2 cup freshly chopped basil
  • Cup of shredded Vermont sharp white cheddar
  • pound of crispy apple wood smoked bacon, chopped into a bacon crumble
  • 6 slices of multigrain bread
  • pint of grape tomatoes
  • balsamic glaze
  • 1/4 of honey

To make Bounty’s drunken grilled cheese sandwich you must start with the creamy whiskey herb filled base. With the help of a handy kitchen aide mixer slowly whip cream cheese, olive oil, honey whiskey, thyme, basil and black pepper together.

Set the oven to 375 then prepare the honey tomatoes. Chopped pint of grape tomatoes then toss with honey, salt + pepper and olive oil. Roast for 15-20 minutes

Time to assemble. On multigrain bread spread 2 oz of creamy whiskey herb cheese, top with some of the honey roast tomatoes, sprinkle over apple wood smoked bacon crumble, add shredded cheddar and a sprinkle of freshly chopped basil. Top with the other slice of multigrain bread. Smear mayo on both sides and cook on grilled until the bread is toasty and the cheese is melty! Drizzle balsamic glaze on top of sandwich right before serving.