Grilled Cheese is Better with Bacon!

I think most Americans have fond memories of gooey grilled cheese sandwiches from childhood.  Some may also remember the savory hot ham and cheese sandwich.  A few of you might also enjoy a hot, steamy bowl of tomato soup with your grilled cheese.  However you liked it, throw it all out the window and prepare your self for a cheesy, savory euphoria.



Cara's Grilled Cheese w/ Provolone & Bacon:
-  White Bread (Texas toast preferred)
-  Bacon (about 3 strips per sandwich, Applewood smoked preferred)
-  Provolone Cheese (1 slice per sandwich)
-  Mayo
First cook off the bacon in the oven.  On a sheet pan, bake the bacon for 10-15 minutes in a 400 degree oven (the cooking time depends on the thickness of your bacon, thicker slices = longer cooking time).  Baking them on a sheet pan also allows them to stay flat, but be sure to place cooked bacon on paper towels to drain excess oil.  Preheat your panini press (in my case, I used the George Foreman clamshell griddle - Finally! A use for Mike's appliance!).  Spread a thin layer of mayo on one side of the sandwich, and lay out a slice of provolone over the mayo.  Place strips of bacon over the cheese (I usually cut the bacon strips in half before I cook them).  Place sandwich in your panini press and cook for about 2-3 minutes, or until bread is golden and cheese is melted.  Cut into diagonal pieces and enjoy!

Don't be afraid to get creative with the classics!  Feel free to use some of your favorite combinations and make something unforgettable!  In the meantime, enjoy the gooey, savory goodness this sandwich can offer you!

1 comment:

  1. Ha! My George Foreman grill is getting some press...as a panini press!!!

    ReplyDelete