Bacon Mushroom Melt Recipe

Cook bacon

Place a large skillet over medium heat. Add the 8 slices of thick-cut bacon in a single layer (work in batches if necessary) and cook, turning occasionally, until crisp and browned, about 8–12 minutes depending on thickness. Transfer bacon to a paper towel–lined plate to drain and reserve 1–2 tablespoons of bacon fat in the skillet. When cool, roughly chop or crumble half the bacon for the filling and keep the remaining whole for each sandwich (or chop all if you prefer).

Sauté mushrooms & onions

If you have more than 2 tablespoons of bacon fat, wipe the skillet and add 1 tablespoon olive oil and 1 tablespoon unsalted butter; otherwise use the reserved bacon fat plus 1/2 tablespoon butter. Heat over medium-high. Add the thinly sliced onion and cook 3–4 minutes until soft and beginning to brown. Add the sliced cremini mushrooms and spread into an even layer; let them sit undisturbed 2 minutes to develop color, then stir and continue to cook 4–5 minutes until golden and reduced. Add the minced garlic and cook 30 seconds until fragrant.

Season mushroom mix

Stir in 1 teaspoon soy sauce, 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried), and 1 teaspoon black pepper. Taste and add salt as needed (start with 1/4 teaspoon and increase — the recipe lists 1 teaspoon total salt for the mixture; if your bacon is salty, use less). Cook another 30–60 seconds, then remove from heat. Stir in the chopped/crumbled bacon reserved earlier. Keep warm.

Assemble sandwiches while the mushroom mixture is warm. Lay out 4 slices of bread. On each, layer 1 slice cheddar, a generous 1/4 of the bacon-mushroom mixture, another slice of cheddar, and 1 slice provolone (or additional cheddar if you prefer). Top with the remaining 4 slices of bread.

Butter the outer faces of each sandwich with the softened butter, spreading evenly to the edges.

Grill the sandwiches

Heat a large skillet or griddle over medium-low to medium heat. Place sandwiches butter-side-down on the skillet and cook slowly 3–5 minutes until the bread is golden brown and the cheese begins to melt. Press down gently with a spatula or a heavy-bottomed pan to help the sandwich compact and the cheese melt evenly. Flip and cook the other side 3–4 minutes until golden and cheese is fully melted. If the bread is browning too fast before the cheese melts, lower the heat and cover the pan for 1–2 minutes to trap heat.

Remove sandwiches to a cutting board and let rest 1 minute. If using, open and tuck 1/4 cup fresh arugula and 1/2 tablespoon pickled jalapeños into each sandwich before cutting. Slice each sandwich in half and serve immediately.

Serve warm with optional side (chips, fries, or a light salad). Leftover cooked mushroom-bacon mixture keeps well in an airtight container in the refrigerator for up to 3 days and can be reheated for quick sandwiches. Assembled but ungrilled sandwiches can be wrapped and refrigerated for up to 24 hours; grill directly from cold, adding an extra minute per side.