Description
Ina Garten’s ultimate grilled cheese elevates comfort classic with sharp cheddar, Gruyère, and parmesan cheese layers between sourdough bread. Crispy golden exterior and melted cheese center promise delicious indulgence you won’t forget.
Ingredients
Scale
Main Ingredients:
- 12 slices thick-cut bacon, such as Nodine’s applewood smoked
- 1 loaf white pullman or sourdough bread, sliced ½ inch thick (12 slices)
- 6 ounces (170 grams) aged Gruyère or Comté cheese
- 6 ounces (170 grams) extra-sharp Cheddar, such as Cabot or Shelburne Farms
Cheese Ingredients:
- ¼ cup freshly grated Parmesan cheese
Seasoning and Spread Ingredients:
- 1 cup good mayonnaise
- ¼ cup Dijon mustard
- 6 tablespoons salted butter, at room temperature
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Prepare the bacon by laying strips on a wire rack positioned over a baking sheet. Roast in a preheated oven at 200°C / 400°F for 20–30 minutes until perfectly crisp. Transfer to paper towels to drain excess grease, then chop into bite-sized 1-inch / 2.5 cm pieces.
- Create the flavor-packed spread by whisking mayonnaise, Dijon mustard, finely grated Parmesan cheese, kosher salt, and freshly ground black pepper in a small mixing bowl until smooth and well-combined.
- Arrange bread slices on a clean work surface. Generously coat one side of each slice with softened butter, then flip and lavishly spread the prepared Parmesan mixture on the opposite side.
- Shred Gruyère and Cheddar cheeses using a food processor or box grater. Gently mix the two cheeses in a separate bowl to create a rich, melty blend.
- Construct the sandwiches by placing six bread slices mayonnaise-side up. Distribute crispy bacon pieces evenly across the slices, then sprinkle approximately ⅓ cup / of the cheese mixture over the bacon.
- Complete the sandwich assembly by topping with the remaining bread slices, positioning them mayonnaise-side down.
- Cook the sandwiches using a panini press, griddle, or large skillet. If using a skillet, apply gentle pressure with a heavy pan to ensure even browning. Grill for 3–5 minutes until the bread turns golden and the cheese melts completely.
- Allow the sandwiches to rest for 2 minutes after cooking to help the cheese set. Slice diagonally and serve immediately while warm and gloriously gooey.
Notes
- Perfectly pick aged Gruyère or sharp Cheddar for exceptional melting quality without compromising texture.
- Transform bacon cooking by using oven-baking method, guaranteeing crispy, evenly cooked strips that enhance sandwich depth.
- Create seamless flavor distribution by spreading butter and Parmesan-mustard mixture completely across bread surfaces.
- Apply strategic pressing techniques with heavy skillets or weighted objects to develop golden, crunchy exterior for ultimate sandwich satisfaction.
- Allow brief resting period after cooking to stabilize cheese and maintain structural integrity before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 650 kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 18g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg