Ultimate Grilled Cheese

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 12 slices thick-cut bacon, such as Nodine's applewood smoked
  • 1 cup good mayonnaise
  • 1/4 cup dijon mustard
  • 1/4 cup freshly grated parmesan cheese
  • Kosher salt and freshly ground black pepper
  • 1 white pullman loaf or sourdough bread, sliced 1/2 inch thick (12 slices)
  • 6 tablespoons salted butter, at room temperature
  • 6 ounces aged gruyere or comte cheese
  • 6 ounces extra-sharp cheddar, such as Cabot or Shelburne Farms
Directions

Preheat the oven to 400 degrees F. Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned. Drain on a plate lined with paper towels and cut into 1-inch pieces.

Meanwhile, combine the mayonnaise, mustard, parmesan, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with butter. Flip the slices and spread each one generously with the mayonnaise mixture. Don't neglect the corners!

Grate the cheeses in a food processor fitted with the largest grating disk and combine. Distribute the bacon evenly on half of the slices of bread. Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce-side down.

Meanwhile, heat an electric panini press. When the press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted. Allow to cool for 2 minutes. Cut in half and serve warm.

Photograph by Quentin Bacon


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    This recipe is featured in:

    Fall Entertaining Guide