Bacon-Wrapped Grilled Cheese Fingers for Savory Appetizer (Print version)
Buttery grilled cheese fingers wrapped in crisp bacon and served hot for a rich, dippable party appetizer.
# Ingredients:
For the fingers
01 -
12 slices thin-cut bacon
02 -
8 slices sturdy white or sourdough sandwich bread
03 -
3 tablespoons (42 g) unsalted butter, softened
04 -
1/2 teaspoon garlic powder
05 -
1/4 teaspoon black pepper
06 -
4 slices sharp cheddar cheese
07 -
4 slices American cheese
For serving
08 -
1 cup (240 ml) warm tomato soup, ranch, spicy ketchup, or barbecue sauce for dipping
# Instructions:
01 -
Heat the oven to 400°F. Arrange the bacon on a parchment-lined sheet pan and bake for 7-8 minutes, until some fat renders but the strips are still flexible. Transfer to paper towels and let cool for a few minutes.
02 -
Stir the softened butter with garlic powder and black pepper. Spread it lightly over one side of each bread slice.
03 -
Place 1 slice cheddar and 1 slice American between each pair of bread slices, keeping the buttered sides facing out. Press gently so the sandwiches hold together.
04 -
Cut each sandwich into 3 long fingers. You should have 12 pieces total.
05 -
Wrap 1 flexible bacon strip around each grilled cheese finger. Secure the end with a toothpick if needed.
06 -
Heat a large skillet or griddle over medium to medium-low heat. Cook the wrapped fingers for 8-10 minutes, turning often, until the bacon is crisp, the bread is golden, and the cheese is melted.
07 -
Let the fingers rest for 2 minutes. Remove all toothpicks and serve hot with your chosen dipping sauce.
# Good to know:
01 -
Par-cooking the bacon helps it crisp before the bread gets too dark.
02 -
Serve soon after cooking for the best texture.
03 -
Makes 12 fingers, about 2 per serving.