Nestled on Tybee Island, right off U.S. Highway 80 from Savannah, lies a culinary gem that started as a humble ice cream shop. Today, it has transformed into a hotspot for locals and food enthusiasts alike, helmed by a Tybee native and trained chef, AJ Baker. Welcome to Sunday Cafe, where traditional flavors meet innovative twists, and Guy Fieri is here to give you the lowdown on one extraordinary dish: the Down South Grilled Cheese.
Sunday Cafe: A Culinary Journey
Sunday Cafe began its journey as an ice cream shop but quickly evolved under the culinary expertise of AJ Baker. Utilizing fresh local vegetables and seafood, AJ has brought a fine dining experience to an everyday setting, making Sunday Cafe a must-visit destination on Tybee Island.
As Guy Fieri steps in, he’s not just here to enjoy the food but to experience the depth of Southern cuisine. And what better way to start than with the Down South Grilled Cheese?
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Crafting the Down South Grilled Cheese
The Down South Grilled Cheese is no ordinary sandwich. It’s a symphony of flavors and textures that redefine what a grilled cheese can be. Let’s walk through its creation:
Brining and Smoking the Pork Belly
The journey begins with brining the pork belly. AJ starts with cold water, apple juice, apple cider vinegar, brown sugar, pickling spices, dill, crushed red pepper, hot sauce, kosher salt, and a generous amount of garlic. This mixture is cooked for about 45 minutes, then iced down before the pork belly is added to chill for two days. Afterward, it’s time to smoke the pork belly, imparting that deep, rich flavor essential for the sandwich.
Preparing the Collard Greens
Next, AJ prepares the collard greens—an unexpected but delightful addition to a grilled cheese. He sautés diced onions and smoked pork belly with a bit of oil and flavors it with apple cider vinegar, a bit of water, black pepper, brown sugar, kosher salt, granulated garlic, hot sauce, and a touch of sweet chili sauce. Once the greens are added, everything simmers for about two hours, infusing the collards with robust flavors.
Crafting the Alabama White Sauce
The Alabama White Sauce, a key player in this sandwich, starts with a mayonnaise base. To this, AJ adds apple cider vinegar, grain mustard, brown sugar, horseradish, Worcestershire, hot sauce, granulated onion, garlic, homemade Cajun seasoning, black pepper, and a squeeze of lime juice. This sauce brings a tangy and creamy element that beautifully balances the richness of the pork belly and fried chicken.
Assembling the Sandwich
To build the sandwich, AJ toasts the bread and adds a layer of American cheese. The smoked pork belly is seared, and a double chicken breast, dredged in seasoned flour and buttermilk, is fried to perfection. The sandwich is then layered with the crispy fried chicken, savory pork belly, and flavorful collard greens. A generous drizzle of Alabama White Sauce tops it off, and another slice of toasted bread completes this culinary masterpiece.
Guy Fieri’s Reaction
Taking his first bite, Guy Fieri is impressed. “This is so not even close to being a grilled cheese; there’s just a whisper of cheese,” he exclaims. The pork belly and chicken, both stars in their own right, combine beautifully. The tender and delicious pork belly, complemented by the spot-on fried chicken, creates a flavor profile that is rich and satisfying. The collard greens add a unique Southern touch, while the Alabama White Sauce ties everything together with its perfect balance of acid and fat, highlighted by a hint of horseradish.
“This sandwich is outstanding,” says Guy, thoroughly impressed. “Really a great sandwich.”