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Bacon Grilled Cheese Sandwich

Bacon Grilled Cheese Sandwich


  • 4 Ounces unsalted butter
  • 2 slices of brioche bread
  • 1 Ounce fig jam with pieces of whole fig
  • 2 slices partial-skim mozzarella cheese
  • 4 slices ofcooked bacon


Slice the brioche bread and lightly butter all sides of each slice.

Spread fig jam on the inside of each slice, and layer slices of mozarella cheese. Place the bacon on top and join the two halves together to create the sandwich. Stick in a panini press and grill until done.

Plate up and enjoy the crispy, cheesy, figgy, bacon extravanganza.

Nutritional Facts


Calories Per Serving1768

Folate equivalent (total)115µg29%

Riboflavin (B2)0.7mg38.4%

Recipe: Paradise Bacon Grilled Cheese Sandwich

If you think creating the world’s best grilled cheese sandwich is unattainable, chances are you’ve never met the owner of Best Regards Bakery, Robert Duensing. He takes his grilled cheese sammiches very seriously.

In fact, when we asked about a recipe for his famed comfort-food rendition, we didn’t know we’d get a dissertation about ingredients, uh, alongside the ingredients.

So, in honor of National Grilled Cheese Month, here’s his scientific spin on the diner staple.

Best Regards Bakery & Café Paradise Bacon Grilled Cheese

Two thick-cut slices sourdough bread. (Chef note: Bread is the foundation for an amazing sandwich. The best bread for making a sandwich like this is a locally made, naturally leavened bread. it should only have three ingredients: flour, water, and salt.”)

A few tablespoons European butter (melted or softened).

Two slices Paradise Locker thick-cut slices Berkshire bacon, cooked and chopped. (Chef note: The only choice is thick-cut slices of bacon from Paradise Locker Meats in Trimble, Mo. Their pork is from field-raised Berkshire/heritage hogs. The bacon has a slightly sweet taste that will remind you of old country-style bacon from a family farm.”)

Two slices Havarti cheese and one to two ounces shredded Tillamook extra-sharp cheddar. (Chef note:The cheese should complement the bacon, but not overpower it. The best companion cheese to Tillamook cheddar (black label, aged 2 years) is Havarti.”)

Preheat your grill/pan to medium heat. Lightly brush one side of each slice of bread with softened butter. Place each slice of bread, butter side down on your work surface. Place 1 slice Havarti cheese on each slice of bread. In a small mixing bowl, combine bacon and shredded cheddar cheese. Spread bacon/cheese mixture onto one slice of bread. Spread evenly, but not too much on the sides you don’t really want the cheese oozing out the sides. (The melted cheese oozing out the sides may make for a cool photo but takes away from actually eating an awesome grilled cheese.) Put the two sides together and grill the sandwich. If you hear a loud sizzle when you place it on the grill, the heat is too high. Lower the heat to medium and toast the sandwich until it is a nice shade of dark brown and flip to finish on the second side.

Chef tips and techniques:
If your cheese is cold, you need to let it come to room temperature, or you can microwave it for about 15 seconds to take the chill off.

The best grilled cheese sandwich is made Kansas City-style, as in low and slow. Your grill, skillet or flat-top needs to be set at medium heat. If your grilled cheese is fully toasted and brown in less than 5 minutes per side, then you are going too fast.

Lastly, when you take the sandwich off the grill, flip it over so that the last side on the heat is facing up. This will allow the steam to escape and the bread to crisp up.

  • 4 scrambled eggs
  • 4 slices baked bacon
  • 4 slices aged sharp cheddar
  • 4 slices mozzarella
  • 1 tablespoon unsalted butter for scrambling eggs
  • 2 tablespoons butter, for making sandwiches
  • 8 thick slices of sourdough bread
  • Salt and pepper, to taste
  • 1 Crumble the bacon and add to a cast iron skillet, set to medium high heat. Once it begins to sizzle, add a tablespoon of unsalted butter and add the eggs.
  • 2 Scramble until softly set, remove from pan. Add a small pat of butter to pan, place a slice of sourdough bread and a slice of cheddar.
  • 3 Scoop out a fourth of the bacon and egg mixture and spread evenly across the bread. Top with a slice of mozzarella and the other slice of bread. Flip once the bread is lightly browned and cook on the other side until the bread is golden and cheese is melted.
  • 4 Repeat with the other slices of bread and serve with slices of cooked bacon.
  • 5 Note: You can make these ahead, then wrap individually in parchment paper and freeze in a ziplock bag. When you're ready to eat them, pop them in the microwave for 1:30 minutes or until cheese is melted)

Roni Proter

Award winning Food and Lifestyle expert Roni Proter, host of Dinner Reinvented, has more than a decade of national and top market television experience, both in front of the camera and behind. She is a regular contributor for AOL and WFAA’s Good Morning Texas. Roni created Dinner Reinvented when she discovered the challenges of cooking dinner as a busy working Mother. She shows simple solutions, beginning with easy and healthful meals one night and often ‘reinventing’ the leftovers to create another fresh, affordable meal the following evening.

What You’ll Need for this Supreme Sandwich

  • Buttery, crispy-on-the-outside, soft-on-the-inside sourdough bread
  • 4 slices of gooey, melty, colby jack cheese
  • 3 slices of center-cut bacon
  • 1/2 ripe avocado

This is the perfect amount of gooey cheesy goodness to crispy carb ratio.

We make this all the time on weekends. It’s the perfect meal for brunch! Sometimes I’ll even add a scrambled egg. To DIE for!!

If you like Bacon, Avocado, and Cheese, you’ll also love this cheesy Chicken Bacon Avocado Quesadilla! :)

Here’s the recipe for my favorite grilled cheese. What’s your perfect grilled cheese? Are you a bread-and-cheese-only purist? Do you have a favorite bread or cheese? Do you like extra toppings like bacon or caramelized onions? Leave a comment and let me know!! :) Happy National Grilled Cheese Day! xoxo


In a small bowl add the softened butter, liquid smoke, Cajun seasoning and Italian seasoning and mix well. Set aside.

Using a medium skillet or griddle on medium-high heat add the heavy whipping cream and cook for about 2 minutes or until it starts to simmer. Stir in the Gouda cheese, a little at a time, until you reach your desired consistency. Add the rigatoni noodles to the cheese sauce, making sure to coat each noodle well. Fold in the chopped bacon (save a few pieces of bacon for garnish if you like).

Line a baking sheet with parchment paper and pour the mac and cheese onto the prepared baking sheet. Spread it out into and even layer and refrigerate for about 30 minutes. Cut into squares the same size as the bread for the sandwiches.

Spread the seasoned butter on one side of each piece of bread. For each sandwich, place one slice of bread buttered side down on a clean work surface. Cover bread sliced cheese, then add the mac and cheese, then top with more sliced cheese to cover. Top with one more slice of bread, buttered side up.

In a medium non-stick skillet on medium-low, cook sandwiches for about 3-4 minutes on each side or until nice and golden brown. Remove from heat and place on a cutting board. Allow resting for about 1-2 minutes to let all the cheese to settle. Using a large sharp knife, cut the grilled cheese at an angle from corner to corner. Then cut that half directly in the middle to create 4 triangles. Serve immediately and garnish with bacon pieces and green onion.

Make Melt’s Maple Bacon Grilled Cheese

Melt Shop’s epic grilled cheese sandwiches first took over America, and then the world. With locations around the country (plus one in Kuwait!) this is one house of melty goodness and loaded tater tots you want advising you on a day like April 12th: National Grilled Cheese Day. Try your hand at one of CEO/founder Spencer Rubin’s tried-and-true classics and celebrate this glorious food holiday in style. There’s nothing like a hint of sweetness from maple syrup in this bacon grilled cheese you’ll make over and over.

Make Melt’s Maple Bacon Grilled Cheese

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Level of Difficulty: Easy
  • Serving Size: 1


  • 2 slices sourdough bread
  • 2 tablespoons salted butter, at room temperature
  • 3 ounces aged yellow Cheddar cheese, shredded or sliced
  • 1 ounce sharp cheese spread, (like pimento cheese)
  • 2 to 3 slices thick-cut applewood-smoked bacon
  • 1 ounce Vermont maple syrup


For the Sandwich

In a frying pan, cook bacon until crisp set aside on paper towel to remove excess grease.

Pre-heat cast iron skillet to 350 °F.

Butter one side of each slice of bread and place butter side down on cutting board. Place half cheddar cheese on one slice of bread. Cover cheddar cheese with sharp cheese spread by breaking it into a few small chunks and distributing evenly

Cover cheese spread with bacon and remaining cheddar cheese. Close sandwich with second slice of sourdough bread, butter-side up.

Place sandwich in pre-heated cast iron skillet and place weight or plate on top let cook for 2-3 minutes until golden brown, flip and repeat.

Once sandwich is golden brown on both sides and cheese has melted, remove sandwich, open and pour maple syrup evenly on the inside.

How to make a Brie grilled cheese

I think Brie is the perfect grilled cheese, cheese. It has that perfect melty, oozy quality and the flavor is just perfect paired with with the smoky salty bacon and the sweet, caramelized onions. The onions are super easy to make and really just requires time for the onions to break down and to get all sweet and sticky with the sugar and the vinegar. It’s the kind of thing I make in bulk and use in everything from sandwiches to pasta bakes. To make the grilled cheese, good bread goes a long way and I always like to use sourdough or a good country loaf whenever I can.

To make the brie grilled cheese sandwich, fry streaky bacon until crispy. Layer crispy bacon, slices of brie cheese (you can add a bit of mozzarella too) and caramelized onions onto one slice of bread. Sandwich with another piece of bread and butter generously. Cook the sandwich, butter side down, in a skillet or pan set over medium heat. Allow to cook until the bread is golden brown and toasted and the cheese is starting to melt. Butter the top slice of bread and carefully flip over. Cook until the cheese has melted then remove from the pan. Allow to rest for a minute before slicing and serving.

Making the Bacon Cheddar Ranch Grilled Cheese

Start by seasoning your bacon with a liberal amount of pepper (and a bit of salt if desired). Cook your bacon on a hot griddle or skillet until it’s crisped to your liking. Remove the bacon from the skillet and place it on paper towels to allow the grease to drain. Once the bacon is cool, tear it into bite sized pieces.

Grate the entire block of cheddar cheese. In a medium bowl, mix the cheddar cheese, bacon pieces and 1/4 cup of ranch dressing.

Divide the mixture to top four slices of thick cut bread. Top each piece of bread with another slice of bread to sandwich the ranch mixture in between. Butter the top slices of bread.

Wipe the bacon grease out of the skillet or off the griddle. Place your grilled cheese buttered side down on the griddle or skillet. Butter the other pieces of bread. Cook your Bacon Cheddar Ranch Grilled Cheese over medium heat for about 4-5 minutes, or until the first side is crisped and golden brown. Flip the grilled cheese over and continue cooking until the second side is crisped and golden brown and the cheese inside is melted and hot.

Remove grilled cheese to a plate and cut diagonally (or into rectangles if you’re a heathen. Ha!). Serve the Bacon Cheddar Ranch with a side of soup for dipping (or with a side of ranch dressing for dipping and more intense ranch flavor).

Grilled Apple, Bacon and Cheddar Sandwich with Roasted Red Onion Mayo

Preheat a seasoned grill pan or griddle over medium heat. Assemble this sandwich just as you would a traditional grilled cheese sandwich: spread 1 slice of bread with some Red Onion Mayo, then top with 2 slices Cheddar, the bacon, the apple slices, then 2 more slices of Cheddar, finishing with another mayo-slathered slice of bread. Butter the outsides of the bread and transfer to the hot grill. Grill about 3 minutes per side, since this sandwich is so thick. Remove to a cutting board and cut the sandwich in half on the diagonal to serve.

Roasted Red Onion Mayo:

On a small-rimmed baking sheet, toss the red onion, olive oil, salt and pepper together. Roast in the oven for 25 to 30 minutes until the onion is very soft, stirring occasionally. Remove from oven and let cool. Transfer to a food processor and buzz until finely chopped. Add the mayo and pulse until smooth and combined.

Bacon 'n' Egg Breakfast Grilled Cheese

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This doubly good breakfast sandwich combines a load of favorites all in one! Imagine starting your day off with a hearty and melty Bacon and Egg Breakfast Grilled Cheese!

What You'll Need

  • 2 eggs
  • 2 tablespoons milk or water
  • Salt and pepper to taste
  • 3 teaspoons butter at room temperature, divided
  • 4 slices whole wheat or white bread
  • 2 slices slices Colby-Jack cheese
  • 4 slices full-cooked bacon

What to Do

  1. In a small bowl, beat eggs, milk, salt, and pepper until blended.
  2. In a large nonstick skillet over medium heat, heat 1 teaspoon butter until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large, soft curds. Continue cooking -- pulling, lifting, and folding eggs -- until thickened and no visible liquid egg remains. Do NOT stir constantly. Remove from skillet.
  3. Spread remaining butter evenly on 1 side of each bread slice. Place 2 slices in skillet, buttered side down. Top evenly with scrambled eggs, cheese, and bacon. Cover with remaining bread, buttered side up.
  4. Grill sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.
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Ratings & Comments

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I saw this just in time before breakfast- and to think I would have settled for a BLT when this sounds much much better!

Next time I will add tomato, then it will be over the top!

I use to add milk to the eggs but now I add water for fluffy eggs. I recently had a grilled cheese sandwich at a Curling Club in Wisconsin that had a slice of tomato. Really different and not bad.

I also use water for fluffier eggs. Milk can leave your eggs too 'wet' since it does not cook away like water does.

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