Ultimate Grilled Cheese
This was so delicious but ever so rich. It was a big hit for all of us. They recommend generously spreading the mayo mixture on the bread. I recommend lightly spreading it though, especially for little ones. see below recipe for more notes
W.W.S. Points – no way would I touch this sandwich with a 3 foot pole unless it’s my cheat day!
Active: 25 mins Total: 45 min.
12 slices thick-cut bacon, such as Nodine’s applewood smoked
1 cup good mayonnaise
1/4 cup dijon mustard
1/4 cup freshly grated Parmesan cheese
Kosher salt freshly ground black pepper
1 white Pullman loaf or sourdough bread, sliced 1/2 inch thick (12 slices)
6 Tablespoons salted butter, at room temperature
6 ounces aged Gruyere or Comte cheese
6 ounces extra- sharp cheddar, such as Cabot or Shelburne Farms
1. Preheat the oven to 400°. Arrange the baking on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned. Drain on a plate lined with paper towels and cut into 1 inch pieces.
2. Meanwhile, come find the mayonnaise, mustard, Parmesan, when I had teaspoon salt and half teaspoon pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with the butter. Flip the slices and spread each one generously with the mayonnaise mixture. Don’t neglect the corners!
3. Great the cheese is in a food processor fitted with the largest grading desk and combine. Distribute the bacon evenly on half of the slices of bread. Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce side down.
4. Meanwhile, he in electric Panini press. When your press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted. Allow to cool for two minutes. Cut in half and serve warm.
Dish With Love: I do not have a panini press so I used a nonstick pan and a small pot lid to press the sandwich down. It worked like a charm. I made these on a Sunday afternoon. The fries did go nicely if I might say so myself and the salad was delicious. I made some extra bacon to have for breakfast for the week. I am always looking for ways to have a nice warm breakfast for the family.
WW tips- Like I said, this is a cheat day only dish.
Recipe from Food Network Magazine September 2012