Bacon Grilled Cheese Sandwich
Bacon Grilled Cheese Sandwich layers sharp orange cheddar and crisp thick-cut bacon between buttery sourdough slices for a golden skillet crust and melty center. It is a hearty lunch or casual dinner that comes together with a short ingredient list.
Equipment
- Heavy skillet
- Spatula
- Cheese grater
- Chef's Knife
Ingredients
- 2 slices sourdough bread Thick-cut, about 1 inch thick
- 4 oz sharp orange cheddar Freshly grated or sliced
- 3 strips thick-cut bacon Cooked until crispy
- 2 tbsp salted butter Softened for spreading
- 1 tsp avocado oil For the skillet
Instructions
- Cook the bacon until crisp, transfer it to paper towels, and wipe the skillet clean.
- Spread butter over one side of each sourdough slice.
- Layer half the cheddar, the crisp bacon, and the remaining cheddar between the unbuttered sides of the bread.
- Heat the avocado oil in a heavy skillet over medium-low heat.
- Cook the sandwich for 3 to 4 minutes until the first side is deeply golden.
- Flip carefully, cover the skillet, and cook for 3 to 4 minutes more until the second side is crisp and the cheddar is melted.
- Rest for 1 minute, then slice and serve hot.
Notes
Storage: Refrigerate the cooled sandwich in an airtight container for up to 3 days.
Reheating: Warm in a skillet over low heat for 3 to 5 minutes per side or air-fry at 350°F for 4 to 6 minutes.
Best Tips: Use medium-low heat, grate the cheddar, and cover the skillet after flipping so the center melts before the bread gets too dark.
Variations: Try white cheddar, sturdy country bread, thin tomato slices, Dijon mustard, or pickled jalapeños.