Maple Bacon Cheddar Comfort Sandwich (Print Version)

# Ingredients:

→ Core Components

01 - 4 slices thick-cut sourdough bread
02 - 113 grams sharp cheddar cheese, grated
03 - 57 grams smoked applewood cheese, grated
04 - 57 grams mozzarella cheese, grated
05 - 4 slices applewood-smoked bacon
06 - 30 ml pure maple syrup
07 - 60 ml high-quality butter, softened
08 - Sea salt, to taste
09 - Freshly cracked black pepper, to taste
10 - Dijon mustard (optional)

# Instructions:

01 - Preheat a large skillet over medium heat, or an air fryer to 188°C (370°F). Cook the bacon in the skillet until it is nearly done. Brush the bacon with maple syrup and continue to cook for an additional 2 minutes, allowing it to become crispy and caramelized. Remove the finished maple bacon from the skillet and set aside.
02 - In a medium mixing bowl, thoroughly combine the grated sharp cheddar, smoked applewood, and mozzarella cheeses.
03 - Generously spread the softened butter onto one side of each slice of sourdough bread. Lay two of the buttered bread slices, buttered-side down, on your work surface. Evenly distribute the prepared cheese mixture, then layer with the crumbled or whole slices of maple bacon. If desired, add a thin smear of Dijon mustard. Top with the remaining bread slices, buttered-side up.
04 - Carefully place the assembled sandwiches into the preheated skillet. Cook for 3-4 minutes per side, applying gentle pressure with a spatula, until the bread achieves a golden-brown crust and the cheese is thoroughly melted. If utilizing an air fryer, cook for 3-4 minutes per side at 188°C (370°F), ensuring to flip the sandwiches halfway through.
05 - Remove the grilled sandwiches from the heat and allow them to rest for 2 minutes before slicing and serving immediately.

# Notes:

01 - For ingredient substitutions, consider using Gruyere in place of cheddar, doubling the smoked cheese, or opting for turkey bacon as a lighter alternative. Vegan cheese and plant-based butter are suitable for a dairy-free rendition.
02 - This grilled cheese pairs wonderfully with a warm bowl of tomato soup or a fresh green salad. For a brunch presentation, slice into finger-sized portions and serve with extra maple syrup for dipping.
03 - To store any leftovers, wrap them tightly in foil and refrigerate for up to 2 days. Reheat in a toaster oven at 177°C (350°F) for 5-7 minutes until warmed through.
04 - For the best melting performance, start with room-temperature cheese and grate it fresh yourself rather than using pre-shredded varieties.
05 - To prevent the bread from burning, consistently maintain a medium-low heat and flip the sandwich as soon as a desirable golden-brown color is achieved.
06 - Gouda or Monterey Jack cheeses are excellent substitutes or delightful additions to the cheese blend.
07 - While sourdough bread is ideal for this preparation, other rustic artisanal breads will also yield delicious results.

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