Grilled Bacon & Cheese Recipe

Cook bacon

If bacon is not pre-cooked: preheat oven to 400°F (200°C). Lay bacon slices on a rimmed baking sheet lined with foil or parchment in a single layer. Bake 15–20 minutes until crisp but still slightly pliable. Transfer to a paper towel–lined plate to drain and cool. If using stovetop, cook in a skillet over medium heat until crisp, drain on paper towel.

Toast bread lightly (optional)

Lightly toast bread slices in a toaster or under the broiler for 30–60 seconds per side. This helps prevent sogginess and gives a crisper finished crust, but is optional.

If using Dijon mustard or mayonnaise as a spread, mix or set them out now so assembly is quick.

Lay 4 bread slices on a work surface, cut side (or interior) up if you pre-toasted. Spread mayonnaise (about 1 tsp) evenly on the outside face of each of the 4 top slices — this will be the buttered exterior. If you prefer, spread butter instead of mayo.

On the inside face of each bottom slice, spread Dijon mustard if using (about 1/2 tsp each). Place 2 slices of cheddar cheese on each bottom slice (for total of 4 cheese slices per sandwich if using double layer), then 3 bacon slices on top of the cheese. If using American cheese for extra melt, add 1 slice on top of the bacon and another cheddar slice if desired. Add sliced tomato or caramelized onion now if using. Top with the matching bread slice, mayo-buttered side facing out.

Heat a large skillet or griddle over medium-low to medium heat. The lower temperature allows the cheese to melt before the bread over-browns.

Add 1/2 tbsp (1.5 tsp) butter to the pan and swirl to coat. Place two assembled sandwiches in the skillet, mayo/buttered side down. Add another 1/2 tbsp butter to the pan and place the other side of each sandwich toward the pan as needed (or butter the tops of the sandwiches).

Cook 3–4 minutes on the first side, pressing gently with a spatula or a heavy pan to ensure even contact. When the underside is golden brown and the cheese starts melting, flip carefully and cook the second side another 3–4 minutes until golden and the cheese is fully melted. If sandwiches brown too quickly before cheese melts, reduce heat to low and cover pan with a lid for 1–2 minutes to trap heat and encourage melting.

Repeat with remaining sandwiches, adding more butter to the pan as needed (about 1/2 tbsp per two sandwiches).

Transfer sandwiches to a cutting board and let rest 1 minute to let cheese set slightly. Slice each sandwich diagonally for two triangles.

Serve immediately with pickles, ketchup, or tomato soup if desired.