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Grown-up Grilled Cheese
Serves 2

Qty Size Ingredient
2 slices Artisanal Sourdough Bread
2 slices Beefsteak Tomato
2 slices Apple Smoked Bacon
2 oz Low-Aged Cheddar Cheese (shredded)*
1 oz Brie Cheese (shredded)
2 tbls Softened Butter
1 tbls Dijon Mustard
1 med Shallot

Mise en place - prep everything.  Soften butter and mix thoroughly with mustard.  Shred the cheeses.  Slice the tomato and finely chop the shallot.  Cook bacon well (dark golden), but not over done (dark brown).  The best way to get this result is to bake the bacon on a wire rack.  That way most of the liquid fat is rendered off, leaving it more crispy as well as less greasy.

Heat a 10"+ skillet or grill or griddle over medium high heat to about 360º (using your IR Thermometer).  Slather one side of each of the slices of bread with the butter/mustard mixture.  Place the bottom slice of bread in/on the pan.  Cover the bread with the two slices of tomato.  Sprinkle and pack the shredded cheeses on next.  Sprinkle with the finely chopped shallot, and cover the whole thing with the strips of bacon.  Break off any part of the bacon that is hanging out over the edge of the sandwich and use it elsewhere to completely cover the sandwich.  And finally apply the second slice of bread.  Use a Basting Cover if you have one.  If not, a Bacon Press can also help.

Grill until cheese is oozing out the sides of the sammie and the bread is GBD and slightly crispy.

* It wouldn't be CLASSIC with anything other than Cheddar Cheese.  However, most really good cheddar is aged, and the more aged it is the more dry it is.  And a dry cheddar cheese will not melt like we want it to.  So get a cheddar that is only slightly aged: like that from Milton Creamery.


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