Grilled Cheese, Bacon, and Oven-Dried Tomato Sandwich is a gourmet twist on the classic grilled cheese, combining a variety of cheeses with crispy bacon and flavorful oven-dried tomatoes. Perfect for a hearty lunch or a comforting dinner, this sandwich is sure to satisfy your cravings. Serve it hot with a bowl of tomato soup or a fresh green salad for a complete meal.
The Grilled Cheese, Bacon, and Oven-Dried Tomato Sandwich is a gourmet twist on the classic grilled cheese, combining a variety of cheeses with crispy bacon and flavorful oven-dried tomatoes. This sandwich is perfect for a hearty lunch or a comforting dinner. Let’s gather the ingredients you’ll need to create this mouth-watering sandwich.
INGREDIENTS
- 6 tablespoons butter, softened, divided: Adds richness and helps create a golden brown crust on the bread.
- 8 slices sourdough bread: Provides a sturdy and flavorful base for the sandwich.
- 1/2 cup shredded sharp white cheddar cheese: Adds a sharp, tangy flavor.
- 1/2 cup shredded Monterey Jack cheese: Provides a creamy, mild flavor.
- 1/2 cup shredded Gruyere cheese: Adds a nutty, complex flavor.
- 3 tablespoons mayonnaise: Helps to create a crispy exterior on the sandwich.
- 3 tablespoons finely shredded Manchego or Parmesan cheese: Adds an extra layer of cheesy goodness.
- 1/8 teaspoon onion powder: Enhances the overall flavor of the sandwich.
- 4 ounces Brie cheese, rind removed, sliced: Adds a creamy and buttery texture.
- Oven-Roasted Tomatoes: Brings a sweet and tangy flavor to the sandwich.
- Crispy Fried Onion Rings: Adds a crunchy texture and savory flavor.
- Easy Glazed Bacon: Provides a sweet and salty element to the sandwich.
INSTRUCTIONS
- Step 1:
- Spread 3 tablespoons butter on one side of each slice of bread. Place the bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine the shredded cheddar, Monterey Jack, and Gruyere cheeses.
- Step 2:
- In another bowl, mix together the remaining 3 tablespoons butter, mayonnaise, finely shredded Manchego or Parmesan cheese, and onion powder.
- Step 3:
- To assemble the sandwiches, top the toasted side of 4 bread slices with sliced Brie and oven-roasted tomatoes. Sprinkle a portion of the cheddar cheese mixture evenly over the Brie; add crispy fried onion rings.
- Step 4:
- Sprinkle with the remaining cheddar cheese mixture and add easy glazed bacon. Top with the remaining bread slices, toasted side facing inwards.
- Step 5:
- Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place the sandwiches in the same skillet and cook until golden brown and the cheese is melted, 5-6 minutes on each side. Serve immediately.
Serving and Storage Tips
- Serve the Grilled Cheese, Bacon, and Oven-Dried Tomato Sandwich immediately while the cheese is melted and the bread is crispy.
- Pair with a bowl of tomato soup or a fresh green salad for a complete meal.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
- To reheat, place the sandwich in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through and crispy again. Avoid microwaving as it can make the bread soggy.
Helpful Notes
- For extra flavor, you can add a layer of pesto or sun-dried tomato spread to the inside of the bread before assembling the sandwich.
- Try using different types of cheese to customize the flavor to your liking. Smoked Gouda or Fontina are great options.
- Ensure the Brie cheese is at room temperature before slicing to make it easier to handle and spread.
Tips from well-known chefs
- Chef Ina Garten recommends using high-quality bread and cheese for the best results.
- Chef Bobby Flay suggests grilling the sandwich on a panini press for an evenly cooked and crispy exterior.
- Chef Gordon Ramsay advises letting the sandwich rest for a minute after cooking to allow the flavors to meld together.