Ultimate Grilled Cheese

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  • Level: Easy
  • Total: 55 min
  • Active: 15 min
  • Yield: 6 servings
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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

  1. 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.
  2. 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!
  3. 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.
  4. 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.