Food News and Recipes

Grill puts summer spin on grilled cheese

A summer spin on the grilled cheese sandwich

This April 17, 2016 photo shows two favorite sandwiches, the BLT and the grilled cheese, coming together as one, in New Milford, Conn.  The buttery crunch of the bread, the juicy tomatoes, the melty cheese, the crisp bacon and lettuce, these two sandwiches were meant to find each other and become one. (AP Photo/Katie Workman)
This April 17, 2016 photo shows two favorite sandwiches, the BLT and the grilled cheese, coming together as one, in New Milford, Conn. The buttery crunch of the bread, the juicy tomatoes, the melty cheese, the crisp bacon and lettuce, these two sandwiches were meant to find each other and become one. (AP Photo/Katie Workman)

Several weeks ago when we rolled out the grill for the first time of the season, there was much joy. What to grill first? Ribs? Burgers? Pizza? So many choices.

This is the sandwich that triumphed: A marriage of a summer BLT and an actually grilled-grilled-cheese sandwich. The buttery crunch of the bread, the juicy tomatoes, the melty cheese, the crisp bacon and lettuce – these two sandwiches were meant to find each other and become one. You can use iceberg lettuce if you want more of a crunch, and you can experiment with various types of cheese and bacon or pancetta. User your imagination, and this recipe will make this the summer of grilled cheese.

The Ultimate Grilled Cheese Sandwich

Start to finish: 20 minutes

Servings: 4

8 slices sourdough bread

4 teaspoons unsalted butter, softened

1 1/3 cups shredded sharp cheddar cheese (or choose your favorite cheese)

2 tablespoons mayonnaise

8 strips cooked bacon or pancetta

8 large pieces romaine lettuce or iceberg for more crunch

3 plum tomatoes, sliced

Kosher or coarse salt and freshly ground pepper to taste

Preheat the grill to medium low.

Butter one side of each of the pieces of bread. Evenly divide the cheese between 4 slices of the bread, on the un-buttered sides. Place all of the bread, buttered side down, on the grill and cover the grill.

Grill the bread until the bottom is lightly marked with grill marks and the cheese is melted. You may need to remove the plain pieces of bread first, and move the cheese covered pieces to the top grill rack and cover the grill for a couple of extra minutes, so the cheese melts but the bottoms of the bread slices don’t burn.

Spread the mayonnaise evenly over the unbuttered sides of the 4 pieces of plain toast. On the melted cheese slices, layer the bacon, lettuce and tomatoes, and season with salt and pepper.

Place the mayonnaise spread slices mayo-side down on the sandwiches, slice and eat warm.

Nutrition information per serving: 1042 calories; 270 calories from fat; 30 g fat (13 g saturated; 0 g trans fats); 54 mg cholesterol; 2169 mg sodium; 150 g carbohydrate; 8 g fiber; 15 g sugar; 43 g protein.

Loading more

Digital Access

Digital Access
Access nwherald.com and all Shaw Media Illinois content from all your digital devices and receive breaking news and updates from around the area.

Home Delivery

Home Delivery
Local news, prep sports, Chicago sports, local and regional entertainment, business, home and lifestyle, food, classified and more! News you use every day! Daily, weekend and Sunday packages.

Text Alerts

Text Alerts
Stay connected to us wherever you are! Get breaking news updates along with other area information sent to you as a text message to your wireless device.

Email Newsletters

Email Newsletters
We'll deliver news & updates to your inbox. Plan your weekend and catch up on the news with our newsletters.