Recipe courtesy of Katie Lee Biegel
Recipe courtesy of Katie Lee Biegel
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The Kitchen
Grilled Cheese with Chipotle Mayo and Bacon
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 263
- Total Fat
- 21 g
- Saturated Fat
- 5 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 18 mg
- Sodium
- 509 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 263
- Total Fat
- 21 g
- Saturated Fat
- 5 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 18 mg
- Sodium
- 509 mg
Ingredients
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Directions
- Put the honey, chipotle pepper, 1/2 cup of the mayonnaise and some salt and pepper in a food processor or blender and puree until smooth. Set aside.
- Heat a large heavy skillet or griddle over medium heat.
- Place the bread on a work surface and spread the remaining 2 tablespoons mayonnaise on both sides of each slice. On the inside of 2 slices, spread on the chipotle mayonnaise to your liking, adding more if you prefer it spicy. Top each sandwich with 2 slices cheese, 2 slices bacon and a remaining bread slice.
- Cook the sandwiches until the cheese is completely melted and the bread is golden brown, 3 to 4 minutes on each side. You can use a metal mixing bowl to dome the sandwiches and allow the cheese to melt faster. Slice the sandwiches in half and serve immediately with sweet pickles and potato chips.
