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This maple bacon cheddar grilled cheese brings together crispy bacon and a trio of melty cheeses for a sandwich that feels like a warm hug. It’s the perfect quick comfort food that satisfies both sweet and savory cravings in every bite.
Ingredients
- Eight slices thick-cut sourdough bread: thick slices hold up well and get nicely crunchy
- Four ounces sharp cheddar cheese grated: provides the classic sharp tang and melts beautifully
- Two ounces smoked applewood cheese grated: adds a subtle smoky flavor that complements the bacon
- Two ounces mozzarella cheese grated: brings gooey creaminess and stretch to the sandwich
- Six slices thick-cut applewood-smoked bacon: thick cut for extra chewiness and smoky richness
- Three tablespoons pure maple syrup: brushed on bacon for a perfect sweet glaze
- Four tablespoons high-quality butter: essential for a golden, crisp grilled bread crust
- Half teaspoon sea salt: enhances all the flavors without overpowering
- Quarter teaspoon black pepper: adds a gentle peppery kick
- One teaspoon dijon mustard: optional but adds a nice tangy contrast
Step-by-Step Instructions
- Sauté the Bacon and Glaze:
- Cook bacon slices in a skillet over medium heat until they start crisping. During the last two minutes, brush the bacon with maple syrup to create a sticky, sweet coating that balances the smoky meat flavor.
- Prepare the Cheese:
- While the bacon cooks, grate sharp cheddar, smoked applewood, and mozzarella cheese together in a bowl. This blend offers sharpness, smokiness, and meltiness all at once.
- Butter the Bread:
- Generously spread butter on one side of each bread slice. This buttered side will become the golden, crispy exterior of your sandwich when grilled.
- Assemble the Sandwiches:
- Layer the mixed cheeses and maple-glazed bacon between two slices of bread, making sure the buttered sides face outward. You can add a thin layer of dijon mustard if you want a tangy contrast.
- Grill the Sandwiches:
- Heat a skillet or preheat an air fryer to medium heat (around 370 degrees Fahrenheit for air fryer). Place sandwiches in skillet and cook for three to four minutes per side until bread is crisp and golden and cheese is entirely melted. If using an air fryer, cook for three to four minutes flipping halfway through.
- Rest and Serve:
- Remove the sandwiches from the heat and let them cool for two minutes to allow the cheese to set slightly before cutting. This step helps keep all that melty goodness intact.
Storage Tips
Store leftover sandwiches wrapped tightly in foil or plastic wrap and keep them in the fridge for up to two days. Reheat in a skillet or air fryer to bring back the crispiness. Avoid the microwave as it can make the bread soggy.
Ingredient Substitutions
If you don’t have smoked applewood cheese, sharp cheddar alone works fine or try a smoked gouda for a creamy smokiness. Turkey bacon is a leaner substitute but loses some of the rich flavor. You can swap sourdough for country white bread if preferred but slice it thick to avoid sogginess.
Serving Suggestions
Pair your grilled cheese with a side of tomato soup or a crisp green salad for a comforting meal. Pickles also add a nice acidic contrast. A simple coleslaw would brighten up the richness.
Frequently Asked Questions
- What type of bread works best for this sandwich?
Thick-cut sourdough bread is ideal as it holds the fillings well and crisps nicely without becoming soggy.
- How do you achieve crispy bacon with maple flavor?
Cook applewood-smoked bacon slowly and brush with pure maple syrup during the last minutes to form a sweet, caramelized glaze.
- Why combine multiple cheeses?
Mixing sharp cheddar, smoked applewood, and mozzarella creates a balance of sharpness, smokiness, and meltiness for a rich texture.
- Can I use an air fryer instead of a skillet?
Yes, the sandwich cooks well in an air fryer at 370°F for 3-4 minutes per side, producing a crispy crust and melted cheese.
- How can I prevent the bread from burning before the cheese melts?
Cook over medium to medium-low heat and cover the skillet with a lid to help the cheese melt without burning the bread.
