Omg Grilled Cheese Recipe

Prepare bacon and cheeses

Cook smoked bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Transfer to paper towels to drain and chop into bite-size pieces. Grate the Gruyère and white cheddar. Trim Brie rind if desired and thinly slice. Soften whipped goat cheese in a small bowl and season with 1/4 tsp black pepper; stir to smooth.

Assemble sandwiches

Lay out 4 bottom slices of sourdough. On each, layer in order: 1/2 cup grated Gruyère (divide evenly), about 1.5 oz sliced Brie, 1½ tbs whipped goat cheese (spread thin), 1/4 cup shredded white cheddar, and 2 chopped bacon slices. Sprinkle a light pinch of thyme and remaining 3/4 tsp black pepper across the fillings. Top each with remaining bread slice to form 4 sandwiches.

Butter the bread

Spread 3/4 tbs softened butter evenly on the outside of each top and bottom slice (both sides of each sandwich) so each sandwich uses about 1.5 tbs butter total. Ensure butter covers to the edges for even browning.

Grill the sandwiches

Heat a large nonstick or cast-iron skillet over medium-low to medium heat. Place sandwiches in skillet (work in batches if necessary). Cook 3–4 minutes per side, pressing gently with a spatula, until bread is deep golden brown and cheeses are melted — total cook time ~6–8 minutes per sandwich. If bread browns before cheese melts, lower heat and cover skillet with a lid for 1–2 minutes to trap heat and finish melting. Transfer to a cutting board and let rest 1 minute before slicing in half on a diagonal.

Warm olive oil in a small saucepan over medium heat. Add finely diced onion and cook, stirring occasionally, until translucent and soft, 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in tomato paste and cook 30–45 seconds to deepen flavor. Add crushed tomatoes, stock, sugar, smoked paprika, salt, and 1/4 tsp black pepper; stir to combine.

Bring mixture to a gentle simmer, reduce heat to low, and simmer uncovered 8–10 minutes to thicken slightly. Remove from heat and stir in heavy cream and chopped basil (if using). Use an immersion blender to blend until smooth and velvety, or transfer carefully to a blender and puree, then return to the saucepan and warm gently. Taste and adjust seasoning.

Keep the dip warm while sandwiches cook. If dip becomes too thick, stir in up to 2 tbs extra stock or water to reach desired dipping consistency.