This is a family-friendly yet gussied-up version of a classic grilled cheese. It's a little fancier but still a simple sandwich everyone loves.
Technique tips: Be sure to butter the bread with real butter. Doing so will lend an ultra-delicious flavor to your sandwich since the butter will brown and take on a nutty, rich, buttery flavor as it is cooked — equally delicious as the cheesy filling!
The challenge with grilled cheese sandwiches is making sure the cheese has melted completely within the same time it takes for the bread to be perfectly golden brown. If your temp is too high, the outside will burn by the time the cheese melts, even before your cheese melts. Use your heat almost like a gas pedal: Go with a nice, smooth, medium-heat ride to begin with, keep an eye on the cheese-melt status and the golden exterior. Pump the brakes on the heat (lower the heat) as needed to help even out the cooking to ensure the center and exterior are both done at the same time. Constant monitoring is important.
- 5 thin-cut slices applewood-smoked bacon
- 2 tablespoons unsalted butter, room temperature
- 2 (1/2-inch thick) slices pullman loaf bread
- 6 thin slices (about 3 ounces) Fontina cheese
- 3 thin slices beefsteak heirloom tomato
1. Heat a heavy, large skillet over medium-high heat. Add bacon and cook for about 6 minutes, or until golden-brown and crisp. Transfer bacon to plate lined with paper towels to drain.
2. Spread butter over one side of bread slices. Arrange 3 cheese slices over unbuttered side of one bread slice. Top with tomatoes, bacon and remaining 3 cheese slices, then top with remaining bread slice, buttered-side up.
3. Preheat heavy medium skillet over medium heat. Lay sandwich in pan and cook, turning as needed, until cheese has melted and sandwich is golden-brown and crisp on the outside. Adjust heat, as needed, to ensure sandwich does not brown too quickly before cheese has melted.
4. Slice sandwich in half, watch cheese ooze and serve right away.