Bacon Grilled Cheese (Cheddar and Provolone)
Crispy bacon, sharp cheddar, and creamy provolone melted between buttery, golden bread. This bacon grilled cheese is quick comfort food—perfect for lunch or an easy dinner.
Equipment
- Large skillet or griddle
- Spatula
- Knife and cutting board
- Plate lined with paper towels
- Butter knife or spreader
Ingredients
- 6-8 strips bacon cooked until crispy
- 4 slices bread sourdough, white, whole wheat, or Texas toast
- 4 tablespoons butter softened (for spreading)
- 4 slices cheddar cheese sharp cheddar recommended
- 4 slices provolone cheese
Instructions
- Cook the bacon in a skillet over medium heat until crispy, about 6–8 minutes. Transfer to a paper-towel-lined plate to drain.
- Spread softened butter on one side of each bread slice.
- Heat a large skillet or griddle over medium-low heat. Place 2 bread slices butter-side down in the skillet.
- Layer 2 slices cheddar on each bread slice. Add 3–4 strips of bacon on top of the cheddar, then layer 2 slices provolone over the bacon.
- Top each sandwich with the remaining bread slices, butter-side up. Cook 3–4 minutes, until the bottoms are golden brown and the cheese starts melting.
- Flip carefully with a spatula and cook another 3–4 minutes until the second side is golden and the cheese is fully melted. Lower the heat if the bread browns too quickly.
- Remove from heat and rest 1 minute, then slice (diagonally if you like) and serve hot.
Notes
Medium-low heat is key so the cheese melts before the bread burns. For extra melt, cover the skillet for 30–60 seconds after flipping. Swap cheeses with Swiss, mozzarella, or Gruyère (choose good melters). Store leftovers wrapped in foil in the fridge up to 3 days; reheat in a skillet over low heat until crisp again.
Nutrition
Calories: 690kcal | Protein: 35g | Saturated Fat: 20g | | Sodium: 1420mg