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This triple cheese bacon melt is my go to recipe for when I need pure, unadulterated comfort food on a plate. It’s more than just a grilled cheese; it’s an experience, with layers of gooey cheese, salty, crispy bacon, and a perfectly golden crust that crackles with every bite.
I first perfected this recipe on a rainy Sunday afternoon, and now it’s the one thing my family asks for when they need a little pick me up.
Ingredients
- Thick cut bread: Sourdough or brioche works best to hold all the gooey cheese without getting soggy
- Thick cut bacon: Its savory, smoky flavor is the heart of the sandwich, so choose a good quality one
- Unsalted butter: Softened butter ensures you get that perfectly golden, crispy exterior
- Mayonnaise: This is my secret weapon for the ultimate crust, it prevents burning and adds a subtle tang
- Sharp cheddar cheese: Brings a bold, tangy flavor that cuts through the richness
- Mozzarella cheese: This is all about that glorious, stretchy cheese pull
- Provolone cheese: Adds a mild, slightly smoky flavor that complements the bacon beautifully
- Garlic powder and smoked paprika: Optional, but they add a wonderful layer of savory, smoky depth
Step-by-Step Instructions
- Cook the Bacon:
- In a large skillet over medium heat, lay your bacon strips in a single layer. Let them cook until perfectly crispy, turning them over once or twice. This usually takes about 8 to 10 minutes. Once done, move them to a plate lined with paper towels to drain the excess grease. Don't clean the skillet just yet.
- Prepare the Bread:
- Take your eight slices of bread. On one side of each slice, spread the softened butter evenly from edge to edge. I like to mix the optional garlic powder and paprika right into the butter for more flavor. On the other side of each slice, spread a very thin, even layer of mayonnaise. This trick ensures an unbelievably golden and crisp crust.
- Assemble the Sandwiches:
- Place four slices of bread with the buttered side facing down on your work surface. Now, start layering. I begin with a layer of sharp cheddar, then the mozzarella, and finally the provolone. Add two strips of that crispy bacon on top of the cheese. A final little sprinkle of cheese on top of the bacon helps everything stick together. Place the remaining four slices of bread on top, with the buttered side facing up.
- Cook to Golden Perfection:
- Heat a clean skillet or your griddle over medium low heat. It’s important to keep the heat low to give the cheese time to melt before the bread burns. Carefully place the sandwiches in the pan and cook for about 3 to 4 minutes per side. I like to press down gently with a spatula to help it all meld together. You’re looking for a deep golden brown crust and cheese that’s completely melted and oozing out the sides.
- Rest and Serve:
- Once the sandwiches are done, transfer them to a cutting board and let them rest for just a minute. This helps the cheese set up slightly so it doesn’t all run out when you slice it. Cut them in half diagonally—it just tastes better that way. If you’re feeling fancy, a sprinkle of fresh parsley adds a nice touch of color before serving.
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My favorite part is the combination of the sharp cheddar with the smoky bacon. It reminds me of the grilled cheese sandwiches my dad used to make, but this version is definitely next level.
Storing and Reheating Leftovers
If you happen to have leftovers, let the sandwiches cool completely before wrapping them tightly in foil. They’ll keep in the refrigerator for up to two days. To reheat, skip the microwave, as it will make the bread soggy. Instead, warm the sandwich in a dry skillet over low heat or in an air fryer for a few minutes until the crust is crisp again and the cheese is remelted.
Smart Ingredient Swaps
Don't be afraid to play around with the ingredients. You can swap the cheeses for whatever you love—Gouda, Gruyère, or even pepper jack for a spicy kick. Any sturdy bread will work, like ciabatta or a rustic white loaf. For a twist, try adding a thin layer of fig jam for a sweet and savory contrast or some caramelized onions for extra depth.
Perfect Pairings and Serving Ideas
While this bacon melt is a meal in itself, it’s truly classic when served alongside a bowl of creamy tomato soup for dipping. For something lighter, a simple green salad tossed in a sharp vinaigrette helps cut through the richness of the sandwich. And you can never go wrong with a side of dill pickles or some crispy potato chips.
Frequently Asked Questions
- → What's the best bread for this?
Sourdough offers a tangy contrast. Brioche adds richness. Rustic white or Italian ciabatta also work well.
- → What kind of bacon is recommended?
Thick-cut bacon provides the best flavor and texture. Maple-smoked or peppered bacon add extra dimension.
- → How do I get the cheese to melt perfectly?
Use freshly shredded cheese, cook over medium-low heat, and lightly press the sandwich while cooking. Covering the pan briefly can help.
- → Can I add other cheeses?
Absolutely! Pepper jack adds spice. American cheese creates extra gooeyness. Get creative with your favorite cheese combinations.
- → What are some good flavor additions?
Dijon mustard, pesto, or aioli spread on the bread. Garlic powder or smoked paprika sprinkled in the butter. Caramelized onions or BBQ sauce inside the sandwich.
- → How do I make this vegetarian?
Simply replace the bacon with grilled mushrooms, roasted bell peppers, or caramelized onions.