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I think I just ate the best grilled cheese of my life. It wasn’t at a restaurant. It was at home and it was by complete accident. My kids begged me to make my creamy tomato soup with grilled cheese for dinner. I had a wave of inspiration and thought I’d really blow them away and actually try to make a delicious grilled cheese. My usual go-to is wheat bread, butter and American cheese. Two slices if I’m feeling fancy.
I decided to pull out all the stops and use Sourdough bread. However at $5 per small loaf, I’m gonna need to learn how to make it myself. For now though, we buy at the bakery. If my grilled cheese was going to impress the kids it needed a second cheese that would create those irresistable cheese pulls. Insert shredded mozzarella. I already had that in my refrigerator so I was feeling good.
What I wasn’t plannning on was adding a protein to this sandwich. I had bacon sitting on a plate waiting to be used but no recipe for which to put it in. I only had the bacon because I needed its rendered fat for my creamy tomato soup. I decided to do a test-run and add some of it to the first sandwich. I was the one eating it anyway and if it was a fail, no one had to know. I nestled it between the two cheeses so as the cheese melted the bacon would be cradled into the sandwich and not fall out. I also decided after toasting that I would add some additional mozzarella to the outside of the bread and toast it to create that golden crunch and distinct “burnt cheese” taste.
When I took my first bite I can’t explain the noises that came out of me. I think it’s because I wasn’t expecting so much flavor. The bacon added this perfect smoky, salty bite that complimented both cheeses so nicely. The crunch of the buttery bread with the melting cheese is just, heavenly. The combination of these simple ingredients truly make the perfect grilled cheese. I hope you try it!
Bacon Grilled Cheese
Ingredients
- Sourdough bread slices
- softened salted butter for spreading on the bread
- 1 slice American cheese
- 1/2 c shredded mozzarella divided
- cooked crumbled bacon
Instructions
- Slather butter on the outside of two pieces of Sourdough bread.
- In a preheated pan just under medium heat add the bottom piece of bread, most of the shredded mozzarella to the bread, followed by crumbled bacon (you can add as much or as little as you'd like).
- Top the bacon layer with a slice of American cheese. Followed by the top piece of bread.
- Cook until golden brown then flip. Just before you're ready to remove from the pan. Top with a pinch of mozzarella and flip again so the cheese is now face down in the pan.
- Allow the cheese to get crispy and brown which takes about 45 seconds. Top the other piece of bread with a pinch of mozzarella and repeat this step.
- Slice and serve.