Taste of Home
Grilled Cheese, Bacon and Oven-Dried Tomato Sandwich
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings
Take your grilled cheese sandwich to a place it's never been before with crispy bacon and tangy tomatoes and five—yes, five!—types of cheese. —Josh Rink, Taste of Home Food Stylist
Ingredients
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6 tablespoons butter, softened, divided
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8 slices sourdough bread
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1/2 cup shredded sharp white cheddar cheese
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1/2 cup shredded Monterey Jack cheese
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1/2 cup shredded Gruyere cheese
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3 tablespoons mayonnaise
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3 tablespoons finely shredded Manchego or Parmesan cheese
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1/8 teaspoon onion powder
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4 ounces Brie cheese, rind removed, sliced
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Oven-Roasted Tomatoes
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Crispy Fried Onion Rings
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Easy Glazed Bacon
Directions
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1.
Spread 3 tablespoons butter on one side of each slice of bread. Place bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder.
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2.
To assemble sandwiches, top toasted side of 4 bread slices with sliced brie and tomatoes. Sprinkle a portion of the cheddar cheese mixture evenly over brie; add fried onion rings. Sprinkle with the remaining cheddar cheese mixture and add bacon; top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.
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