Grilled Cheese & Bacon Recipe

Cook bacon (if not pre-cooked)

Lay bacon strips in a cold skillet without overlapping. Cook over medium heat, turning occasionally, until browned and crisp, about 8–12 minutes depending on thickness. Transfer to a paper-towel-lined plate to drain and cool. When cool, blot excess grease and set aside.

Slice/shred cheese

If using a block of cheddar, slice thinly or shred so it melts quickly (about 8 oz total). Combine cheddar and American slices so each sandwich will have a mix of cheeses for melt and creaminess.

Lay out 4 slices of bread on a cutting board. Spread mayonnaise (1/2 tsp per slice) on the inside of each slice you plan to use as the bottom — this adds moisture and helps the bread brown evenly. Spread mustard on two of the bottom slices if using.

Add cheese: place approximately 2 oz (about 2 slices or a small handful of shredded cheddar) of cheese onto each bottom slice, distributing both cheddar and American evenly so each sandwich has creamy and sharp notes.

Top cheese with 2 slices of cooked bacon per sandwich (8 bacon slices total for 4 sandwiches). Sprinkle a pinch of black pepper (about 1/8 tsp) and a light dusting of garlic powder over the bacon for seasoning.

Place the remaining bread slices on top, mayo-side down if you spread mayo on the exterior, to form sandwiches.

Heat a large nonstick skillet or griddle over medium-low to medium heat. Aim for a temperature that allows the bread to brown slowly while the cheese melts (about 300–325°F / 150–160°C if using an infrared thermometer).

Butter the outer sides of each sandwich evenly: about 1 tablespoon of softened unsalted butter per outer slice (total 4 tbs used). Alternatively, use a buttered spatula to spread butter in the pan just before adding sandwiches.

Place sandwiches in the skillet. Cook until the bottom is golden brown and crisp, about 3–4 minutes. Press gently with a spatula to promote even contact and melting.

Carefully flip sandwiches and cook the second side until golden and the cheese is fully melted, another 3–4 minutes. If cheese is slow to melt, lower heat slightly and cover the pan with a lid for 1–2 minutes to trap heat and finish melting without burning the bread.

Transfer grilled sandwiches to a cutting board and let rest 1 minute to set, then cut each sandwich in half diagonally with a sharp knife.

Serve hot with optional tomato slices, pickles, and ketchup on the side. Enjoy immediately while cheese is gooey and bread is crisp.