Cheesy Bacon Grilled Cheese Melts
Cheesy Bacon Grilled Cheese Melts
Ingredients
- 10 slices bacon
- 1/2 cup unsalted butter, softened
- 10 slices sourdough bread
- 1 1/4 cups sharp cheddar cheese, shredded
- 1 1/4 cups Monterey Jack cheese, shredded
- 2 teaspoons Dijon mustard
- 1/4 teaspoon black pepper
Instructions
- 1
Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet, place it on a paper towel-lined plate to drain, and then crumble it once cooled. Reserve 2 tablespoons of the bacon fat in the skillet.
⏱️ 8 min
- 2
In a small bowl, combine the softened unsalted butter with the Dijon mustard and black pepper. Mix until well combined.
⏱️ 2 min
- 3
Spread a thin layer of the seasoned butter mixture on one side of each slice of sourdough bread.
⏱️ 3 min
- 4
Heat the reserved bacon fat in the same skillet over medium-low heat. If you don't have 2 tablespoons of bacon fat, add a little extra butter to make up the difference.
⏱️ 1 min
- 5
Place 5 slices of bread, butter-side down, into the skillet. Evenly distribute the shredded sharp cheddar cheese and Monterey Jack cheese over these slices. Sprinkle the crumbled bacon over the cheese.
⏱️ 2 min
- 6
Top with the remaining 5 slices of bread, butter-side up. Cook for 3-5 minutes per side, or until the bread is golden brown and the cheese is melted and bubbly. You may need to cook in batches, depending on the size of your skillet.
⏱️ 4 min
- 7
Remove the grilled cheese melts from the skillet, slice in half, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Bacon Grilled Cheese Melts
Ingredients
- 10 slices bacon
- 1/2 cup unsalted butter, softened
- 10 slices sourdough bread
- 1 1/4 cups sharp cheddar cheese, shredded
- 1 1/4 cups Monterey Jack cheese, shredded
- 2 teaspoons Dijon mustard
- 1/4 teaspoon black pepper
Instructions
- 1
Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet, place it on a paper towel-lined plate to drain, and then crumble it once cooled. Reserve 2 tablespoons of the bacon fat in the skillet.
⏱️ 8 min - 2
In a small bowl, combine the softened unsalted butter with the Dijon mustard and black pepper. Mix until well combined.
⏱️ 2 min - 3
Spread a thin layer of the seasoned butter mixture on one side of each slice of sourdough bread.
⏱️ 3 min - 4
Heat the reserved bacon fat in the same skillet over medium-low heat. If you don't have 2 tablespoons of bacon fat, add a little extra butter to make up the difference.
⏱️ 1 min - 5
Place 5 slices of bread, butter-side down, into the skillet. Evenly distribute the shredded sharp cheddar cheese and Monterey Jack cheese over these slices. Sprinkle the crumbled bacon over the cheese.
⏱️ 2 min - 6
Top with the remaining 5 slices of bread, butter-side up. Cook for 3-5 minutes per side, or until the bread is golden brown and the cheese is melted and bubbly. You may need to cook in batches, depending on the size of your skillet.
⏱️ 4 min - 7
Remove the grilled cheese melts from the skillet, slice in half, and serve immediately.
⏱️ 1 min