Grilled Cheese, Bacon and Oven-Dried Tomato Sandwich
“Take your grilled cheese sandwich to a place it’s never been before with crispy bacon and tangy tomatoes and five—yes, five!—types of cheese.” —Josh Rink, Taste of Home Food Stylist
| Servings | Prep Time |
| 4servings | 25minutes |
| Servings | Prep Time |
| 4servings | 25minutes |
Ingredients
- 6 tbsp butter softened, divided
- 8 slices sourdough bread
- 1/2 cup shredded sharp white cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded Gruyere cheese
- 3 tbsp mayonnaise
- 3 tbsp finely shredded Manchego or Parmesan cheese
- 1/8 tsp onion powder
- 4 oz brie cheese rind removed, sliced
- Oven-Roasted Tomatoes
- Crispy Fried Onion Rings
- Easy Glazed Bacon
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- Spread 3 tablespoons butter on one side of each slice of bread. Place bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder.
- To assemble sandwiches, top toasted side of 4 bread slices with sliced brie and tomatoes. Sprinkle a portion of the cheddar cheese mixture evenly over brie; add fried onion rings. Sprinkle with the remaining cheddar cheese mixture and add bacon; top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.
