Bacon, Cheddar, and Tomato
I came up with this idea the other day when I began making my Spicy Butternut Squash and Apple Soup. What goes better with soup than a Grilled cheese Sandwich?
Grilled Cheese Sandwich
I grew up thinking that a grilled cheese sandwich was an inexpensive Friday (meatless) lunch meal. But, the more I've thought about it, it should be brought out of it's "old school" shell and brought into the now, as a meal by itself.
So, I figured that I would change the ingredients just a bit. It all went as planned, until I bit into it. This variation of a grilled cheese sandwich was amazing. I actually impressed myself. This was, by far, the best grilled cheese sandwich I've ever eaten.
I know you'll love this recipe, and that you'll look forward to trying some of the new variations of a grilled cheese sandwiches that I'll be coming up with during the Winter months.
Serve this with a hearty soup, like my Butternut Squash and Apple Soup, or a simple salad, for a complete meal.
- 3 Slices Thick-sliced Bacon, cut in half to make 6 pieces
- 4 Slices Rye Bread, 5/8" - 3/4" thick
- 4 Tablespoons Butter, room temperature
- 1/4 Pound Extra Sharp Cheddar Cheese
- 4 Slices Tomato, 1/4" thick slices
- 2 Teaspoons Butt Kickin' Blacken, Jamaican Jerk
1. Fry the real thick bacon on a medium heat until it's cooked, but still tender, not crisp. Leaving it a little under crisp, will help it taste more like a smoky meat after you've put the whole sandwich together.
2. Butter 4 slices of bread, and cut the cheese into fairly thick slices. You'll need 8 slices of cheese, total.
3. Set 2 slices of bread in a cold Teflon fry pan, lay 2 slices of cheese, then 3 pieces of bacon, 2 additional slice of cheese, then 1 teaspoon of the Jamaican Jerk Seasoning on each piece. Don't be concerned about using too much of the Jerk, as any heat will be absorbed by the cheese.
4. Place the buttered bread on top, cover, and turn the heat to low. After 2 - 3 minutes, check to make sure that you're not burning the bottom. When it begins to brown, carefully flip the sandwich over, and cook for another 2 minutes, or so, until that side is brown. At this point the cheese should be thoroughly melted, and might be flowing out of the sandwich into the pan. That's a good sign, because it is. If you've got both sides of the bread toasted, and the cheese melted, your Grilled Cheese Sandwich is ready to eat.
I don't expect that you'll end up with any leftover sandwiches, but you may end up with leftover ingredients.
Just wrap them up and refrigerate to make grilled cheese sandwiches another day.
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I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
Just send me a note:
- Whether or not you like this recipe and why.
- How you'd like to see it different.
- Suggestions for new recipes I could post.
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