Adult Grilled Cheese Recipe

Cook bacon

Preheat oven to 400°F (200°C). Arrange honey-peppered bacon in a single layer on a rimmed baking sheet lined with foil or parchment. Bake 12–18 minutes until edges are crisp and fat rendered, turning once halfway through for even crisping. Remove to a paper towel-lined plate to drain and cool. Reserve rendered bacon fat if desired for finish.

Lay out 4 slices of bread. Spread about 1/2 teaspoon Dijon mustard evenly on the interior side of each of these slices (optional).

On each mustard-spread slice, layer cheeses: distribute 1/4 cup aged cheddar, about 2 tablespoons (0.125 cup) Swiss, and 3 tablespoons (0.1875 cup) fontina per sandwich so total cheese fills each sandwich evenly. Arrange the cheese so it covers most of the bread surface, leaving a small border.

Top the cheese with 2 slices of the cooked honey-peppered bacon per sandwich, distributing bacon so every bite will have some.

Top with the remaining 4 slices of bread, interior side down, to make 4 assembled sandwiches.

Spread about 1 tablespoon softened butter evenly over the outside of each of the two faces of every sandwich (total 2 tablespoons butter per sandwich). For an even crisp, press butter into the bread gently with the back of a spoon.

Heat a large skillet or cast-iron pan over medium-low heat. If desired, add 1 teaspoon olive oil or 1 teaspoon reserved bacon fat to the pan and swirl to coat; this helps prevent burning and promotes even browning.

Place 2 sandwiches in the pan (do not overcrowd). Cook 3–5 minutes on the first side, checking after 3 minutes: you want a deep golden-brown crust but not a burned surface. Use a spatula to press gently on each sandwich so the cheese makes contact with the bread and begins to melt, and reduce heat slightly if browning too quickly.

Carefully flip the sandwiches and continue cooking 3–5 minutes on the second side until the bread is evenly browned and the cheeses are fully melted. If the bread browns before the cheese melts, lower the heat to low and cover the pan with a lid for 1–2 minutes to trap heat and finish melting.

Repeat with the remaining 2 sandwiches. Sprinkle the exterior with a light grind of freshly ground black pepper to taste while still warm (optional).

Transfer sandwiches to a cutting board and let rest 1 minute. Using a sharp knife, cut each sandwich diagonally or in half as preferred. Serve immediately while cheese is gooey and bacon is warm.

Suggested accompaniments: dill pickle spears, a small side salad, or tomato soup for dipping.