In my humble opinion, the grilled cheese sandwich is a perfect dish. It's comforting, nostalgic, delicious, warm, gooey, and crispy — all at the same time. There's only one ingredient that could take such a flawless sandwich to a whole new level: bacon. This recipe is the ideal midweek pick-me-up. Serve the sandwich with a mixed green salad and glass of white wine. Although the method has you griddle the bacon in a skillet, since the bacon grease is not used, I recommend baking the bacon in the oven.

To serve this crowd-pleasing sandwich to your family, get the recipe and


Grilled Cheddar and Bacon Sandwiches

Grilled Cheddar and Bacon Sandwiches


  1. 8 thick-cut bacon slices
  2. 8 slices country-style sourdough bread or batard (cut on deep diagonal into 5x3x1/2-inch slices)
  3. 2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)
  4. 8 tomato slices, seeds removed, slices drained on paper towels
  5. 4 tablespoons mayonnaise


  1. Cook bacon in heavy large skillet over medium heat until brown and crisp, turning occasionally, about 6 minutes. Transfer bacon to paper towels and drain. Wash and dry skillet.
  2. Place 4 bread slices on work surface. Press 1/4 cup grated cheese onto each slice. Top each with 2 tomato slices. Sprinkle with pepper. Place 2 bacon slices atop each, breaking into pieces if necessary to fit. Press 1/4 cup grated cheese over bacon on each.
  3. Top sandwiches with remaining bread slices, then spread 1/2 tablespoon mayonnaise over top of each sandwich.
  4. Heat 2 heavy large skillets over medium heat. Add 2 sandwiches, mayonnaise side down, to each skillet. Place plate atop both sandwiches to weigh down. Cook sandwiches until bottom is golden brown, about 2 minutes.
  5. Spread top of each sandwich with 1/2 tablespoon mayonnaise. Turn sandwiches over, mayonnaise side down. Top with plates and cook until golden brown on bottom, about 2 minutes. Transfer sandwiches to work surface. Cut sandwiches crosswise in half and serve.

Serves 4.

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