I love poutine, and I love grilled cheese, so why not combine the two? This recipe is open to interpretation, and the gravy was enough for 5 sandwiches plus enough to dip cooked sandwiches in as well.
1 C Cheese Curds
Shredded Potatoes (cooked per bag directions), you want them crunchy
1 Clove Garlic, minced
1 Small Shallot, minced
1 C Beef Stock (I used corned beef stock)
1/4C Stout Beer
1/2T Balsamic Vinegar
Salt and Pepper to taste
-In small saucepan over medium heat melt butter, whisk in flour to make roux. Add in salt, pepper, garlic and shallot. Cook about 2 minutes or until veggies soften. Stir in beef stock and beer, ensure that roux blends well. Add in vinegar and ketchup. Bring gravy to boil and stir often for 5 minutes. Set aside.
-Place cheese curd in bowl, microwave 10-15 seconds to soften them.
-Butter one side of each slice of bread. Toast inside of bread. Top with gravy, potatoes, corned beef and cheese curds. Place gravy on inside of top piece of bread. Butter outside of bread. Cook in skillet over medium/low heat until golden brown. Enjoy with extra gravy for dipping!