Maple Bacon Cheddar Grilled Cheese (Print version)
A crisp, gooey grilled cheese with sharp cheddar, maple-glazed bacon, buttery sourdough, and a little Dijon for balance.
# Ingredients:
For the maple bacon
01 -
8 slices thick-cut bacon
02 -
2 tablespoons pure maple syrup
03 -
1/4 teaspoon black pepper
For the sandwiches
04 -
8 slices sourdough bread, about 1/2 inch thick
05 -
8 oz (225 g) sharp cheddar cheese, freshly grated
06 -
2 oz (55 g) mild cheddar or Monterey Jack cheese, freshly grated
07 -
4 tablespoons (56 g) unsalted butter, softened
08 -
2 teaspoons Dijon mustard, optional
# Instructions:
01 -
Place the bacon in a large skillet over medium heat. Cook, turning as needed, until the bacon is nearly crisp, about 8-10 minutes.
02 -
Brush the bacon lightly with maple syrup and sprinkle with black pepper. Cook for 30-60 seconds per side until glossy, then transfer to paper towels.
03 -
Butter one side of each bread slice all the way to the edges. Spread a thin layer of Dijon on the unbuttered side of 4 slices, if using.
04 -
Place half the grated cheese on the unbuttered sides of 4 bread slices. Add 2 slices of maple bacon to each, then top with the remaining cheese and bread, buttered sides facing out.
05 -
Wipe out the skillet and set it over medium-low heat. Cook the sandwiches in batches for 3-4 minutes per side, pressing lightly, until the bread is golden and the cheese is melted.
06 -
Let the sandwiches rest for 1-2 minutes before slicing. Serve hot while the crust is crisp and the cheddar is gooey.
# Good to know:
01 -
Best served immediately from the skillet.
02 -
Use medium-low heat so the maple glaze does not scorch.
03 -
Freshly grated cheese melts more evenly than bagged shredded cheese.