Victoria's Ultimate Grilled Cheese

Victoria's Ultimate Grilled Cheese

It’s the middle of the week and time for a quick, but delicious dinner.  Why not make my Ultimate Grilled Cheese sandwiches for dinner tonight and serve with a tossed green salad?  If you don’t have a Panini press, you can always just cook them in a frying pan. 

INGREDIENTS

12 Slices Thick-Cut Bacon

1 Cup Mayonnaise

1/4 Cup Dijon Mustard

1/4 Cup Freshly Grated Parmesan Cheese

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

1 Loaf of Sourdough Bread (Sliced 1/2 Inch Thick – 12 Slices)

8 Tablespoons Room Temperature Butter

6 Ounces Gruyere Cheese

6 Ounces Extra-Sharp Cheddar Cheese

Preheat your oven to 400 degrees.  Arrange the bacon on a baking rack set over a baking pan in a single layer.  Roast for 20 to 30 minutes.  You will want the bacon to be nicely browned.  Drain the bacon on a plate lined with paper towels and then cut into 1 inch pieces.  Combine the mayonnaise, mustard and Parmesan cheese, kosher salt and pepper in a small-size bowl.  Lay out 12 slices of the bread on a cutting board and spread each lightly with butter.  Turn over the bread slices and spread each generously with the mayo mixture.  Make sure to get the corners of the bread.  In a food processor or by hand grate the cheeses.  Combine the cheeses in a medium-size bowl.  Distribute the bacon evenly on half of the slices of bread.  Heat an electric Panini press or a frying pan.  When the press or pan is hot, cook for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted.  Remove from the heat and let cool for 2 minutes.  Cut in half and serve warm.  Makes 6 sandwiches.  

If you like my Tiny New York Kitchen blogs, please consider "subscribing" and receive new posts via email just as soon as I create them. Just click "get email updates" at this link: http://wilton.patch.com/blogs/victoria-hart-glavins-blog