I used to live in a neighborhood called Yorkville on the Upper East Side of New York City. It’s home to some of my favorite restaurants and bars. A lot of them are places you have never heard of and will probably never be recommended to visit unless by someone who used to live there.

One of these places is Earl’s Beer and Cheese, which you wouldn’t even pass unless you were intentionally going there. They have an awesome rotating craft beer selection, a killer grilled cheese menu, and a giant wall mural of deer wandering through the woods. What more could you need?

I’ve been missing Earl’s lately so I decided to remake my favorite thing on their menu: the Calabro Mozzarella.

Mozzarella cheese, miso mayonnaise, pickles, and potato chips on an English muffin. It was really hard not to make another one as soon as I finished the first one. Instead I’ll probably have one everyday this week.

This sandwich is a super simple assembly but the result is a complex array of flavors that makes my heart sing. Soft, melty cheese, crisp pickle and crunchy chips. Salty, sweet and tangy. All of the things. One sandwich. Amen.


Makes one sandwich

1/4 tsp. miso paste
1 tbsp. mayonnaise
1 English muffin
4-5 bread and butter pickles
1/2 cup grated mozzarella cheese
4-5 small potato chips

Heat a skillet pan over medium heat.

Mix the miso paste into the mayonnaise until smooth. Separate the English muffin into two halves and spread each half with the miso mayo. Place both halves face up in the skillet and sprinkle each half with the cheese. Place a large pot lid over the muffin halves and leave there until the cheese melts – 3 to 5 minutes.

Once the cheese has melted, place the potato chips and pickles on the bottom (larger) half of the English muffin. Place the top half of the muffin on top, press down with a spatula and leave for just long enough for the cheese to glue together – about a minute.

Remove to your plate and enjoy with a few extra potato chips!

  • Steph