Make Ahead

Grilled cheese and bacon

by:
May 31, 2010
Author Notes

I used to get this sandwich at a little diner close to my office, when I'd be in a hurry for lunch. It was American cheese, thin supermarket bacon, and Wonder bread, and it was still good. When you upgrade all the ingredients, it's phenomenal. And when you pair it with a cup of homemade tomato soup, it's sublime. —Kayb

  • Serves 1
Ingredients
  • 3 strips slab bacon, fried crisp and drained
  • 2 ounces Gruyere, shredded
  • 2 ounces butterkase cheese, shredded
  • 2 tablespoons butter
  • 2 slices sourdough bread
In This Recipe
Directions
  1. Butter both sides of both pieces of bread. Distribute one kind of cheese on one slice, top with bacon, and add second kind of cheese. (You may use any combination that you have on hand.) Top with other slice of bread, and grill with a press.
Contest Entries

See Reviews

See what other Food52ers are saying.

  • Kayb
    Kayb
  • susan259
    susan259
Review
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!