The Ultimate Grilled Cheese
Grilled cheese and weeknight dinners go together like bread and butter. Speaking of bread and butter, if you have these two ingredients on hand, you are destined to make this Ultimate Grilled Cheese Recipe. It’s loaded with 3 types of cheeses, Dijon mayo and hickory smoked bacon but only takes 10 minutes of prep, making it a dinner dream come true for you and your crew.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
The Ultimate Grilled Cheese
0
Servings6
Cook Time30 Minutes
Ingredients
12 slices thick-cut hickory smoked bacon
1 cup mayonnaise
¼ cup Dijon mustard
¼ cup grated Parmesan cheese
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
12 - ½-inch-thick slices sourdough bread
1 1/8 cups grated Gruyère cheese
1 1/8 cups grated extra sharp cheddar cheese cheese
Directions
- Heat oven to 400 F. Arrange bacon on a baking sheet lined with parchment paper. Roast for 20-30 minutes until crispy. Set aside.
- In a small bowl, combine mayonnaise, Dijon mustard, grated Parmesan cheese, salt and black pepper.
- Lightly butter one side of all the bread slices. Flip the slices over and generously spread each with the Dijon mayonnaise.
- Place 2 slices of bacon each on 6 slices of bread. Sprinkle 2-3 tablespoons each of the grated Gruyère and cheddar cheeses evenly on top of the bacon. Top with the remaining slices of bread, mayonnaise side down.
- Heat a griddle over medium-high heat. When hot, cook the sandwiches in batches, 3 minutes per side, or until the bread is toasted and the cheese is melted. Cool for 2 minutes. Slice in half and serve warm.
Nutritional Information
- Heat oven to 400 F. Arrange bacon on a baking sheet lined with parchment paper. Roast for 20-30 minutes until crispy. Set aside.
- In a small bowl, combine mayonnaise, Dijon mustard, grated Parmesan cheese, salt and black pepper.
- Lightly butter one side of all the bread slices. Flip the slices over and generously spread each with the Dijon mayonnaise.
- Place 2 slices of bacon each on 6 slices of bread. Sprinkle 2-3 tablespoons each of the grated Gruyère and cheddar cheeses evenly on top of the bacon. Top with the remaining slices of bread, mayonnaise side down.
- Heat a griddle over medium-high heat. When hot, cook the sandwiches in batches, 3 minutes per side, or until the bread is toasted and the cheese is melted. Cool for 2 minutes. Slice in half and serve warm.
0 minutes
Prep Time
30 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
L&B Uncured Thick-Cut Hickory Smoked Bacon, 12 Ounce
$8.99$0.75/oz
Hellmann's Real Mayonnaise, 15 Ounce
$4.99$0.33/oz
L&B Honey Dijon Mustard, 9 Ounce
$5.19$0.58/oz
Sartori Grated Parmesan Cheese, 7 Ounce
$5.79$0.83/oz
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
L&B Sourdough Sandwich Bread Half Loaf, 14 Ounce
$4.29$0.31/oz
Emmi Le Gruyere Cheese, 5.3 Ounce
$9.49$1.79/oz
Sartori Farmhouse Extra Sharp Cheddar Cheese, 7 Ounce
$6.49$0.93/oz
Nutritional Information
- Heat oven to 400 F. Arrange bacon on a baking sheet lined with parchment paper. Roast for 20-30 minutes until crispy. Set aside.
- In a small bowl, combine mayonnaise, Dijon mustard, grated Parmesan cheese, salt and black pepper.
- Lightly butter one side of all the bread slices. Flip the slices over and generously spread each with the Dijon mayonnaise.
- Place 2 slices of bacon each on 6 slices of bread. Sprinkle 2-3 tablespoons each of the grated Gruyère and cheddar cheeses evenly on top of the bacon. Top with the remaining slices of bread, mayonnaise side down.
- Heat a griddle over medium-high heat. When hot, cook the sandwiches in batches, 3 minutes per side, or until the bread is toasted and the cheese is melted. Cool for 2 minutes. Slice in half and serve warm.
Directions
- Heat oven to 400 F. Arrange bacon on a baking sheet lined with parchment paper. Roast for 20-30 minutes until crispy. Set aside.
- In a small bowl, combine mayonnaise, Dijon mustard, grated Parmesan cheese, salt and black pepper.
- Lightly butter one side of all the bread slices. Flip the slices over and generously spread each with the Dijon mayonnaise.
- Place 2 slices of bacon each on 6 slices of bread. Sprinkle 2-3 tablespoons each of the grated Gruyère and cheddar cheeses evenly on top of the bacon. Top with the remaining slices of bread, mayonnaise side down.
- Heat a griddle over medium-high heat. When hot, cook the sandwiches in batches, 3 minutes per side, or until the bread is toasted and the cheese is melted. Cool for 2 minutes. Slice in half and serve warm.