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Recipe courtesy of Ina Garten

Show: Barefoot Contessa

Episode: Best of Barefoot: Cheese

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Total:: 55 min
Active:: 15 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
1 1/2 teaspoons kosher salt
1/2 teaspoon 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 in 1-inch pieces.

Meanwhile, combine the mayonnaise, mustard, Parmesan, salt, and 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 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.

My Private Notes

Name: Ultimate Grilled Cheese
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 servings
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; 1 1/2 teaspoons kosher salt; 1/2 teaspoon 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