This delicious grilled cheese by Ina Garten is the ultimate quick and comforting meal. With crispy bacon, a creamy Parmesan-mustard spread, and melty aged cheeses, it’s perfect for lunch or dinner. You can use any good bread and cheese you have on hand, making it as flexible as it is flavorful. Perfectly crispy, cheesy, and satisfying!
Recipe Ingredients:
- 12 slices thick-cut bacon, such as Nodine’s applewood smoked
- 1 c good mayonnaise
- ¼ c Dijon mustard
- ¼ c freshly grated Parmesan cheese
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 white pullman loaf or sourdough bread, sliced ½ inch thick (12 slices)
- 6 tbsp salted butter, at room temperature
- 6 oz aged Gruyère or Comté cheese
- 6 oz extra-sharp Cheddar, such as Cabot or Shelburne Farms
How To Make Ultimate Grilled Cheese?
- Preheat the oven and roast the bacon: Preheat the oven to 200°C / 400°F. Arrange the bacon on a rack set over a baking sheet and roast for 20–30 minutes until crisp. Drain on paper towels and cut into 1-inch / 2.5 cm pieces.
- Prepare the Parmesan spread: In a small bowl, mix the mayonnaise, Dijon mustard, Parmesan cheese, kosher salt, and black pepper until smooth.
- Butter and spread the bread: Lay the bread slices on a flat surface. Spread butter on one side of each slice. Flip the slices over and generously coat the other side with the mayonnaise mixture.
- Grate and mix the cheeses: Grate the Gruyère and Cheddar cheeses using a food processor or box grater. Combine them in a bowl.
- Assemble the sandwiches: On six slices of bread (spread side up), evenly distribute the bacon pieces. Top with about ⅓ cup / 40 g of grated cheese mixture and place the remaining slices of bread on top, mayonnaise side down.
- Cook the sandwiches: Heat a panini press, griddle, or skillet. Cook each sandwich for 3–5 minutes until the bread is golden and crisp and the cheese has melted. If using a skillet, press the sandwiches with a heavy pan for even cooking.
- Slice and serve: Let the sandwiches rest for 2 minutes, then cut them in half. Serve warm and enjoy the ultimate cheesy delight!
Recipe Tips:
- Use Good-Quality Cheese: Choose aged Gruyère or sharp Cheddar for the best flavor and melt. Avoid pre-shredded cheese as it doesn’t melt as smoothly.
- Roast the Bacon Properly: Baking the bacon in the oven ensures it stays crispy and evenly cooked. Don’t skip using a rack to let the fat drip off.
- Spread to the Edges: When adding the butter and the Parmesan-mustard spread, cover the bread fully to get even browning and flavor in every bite.
- Press the Sandwiches Well: If you don’t have a panini press, use a heavy skillet or a clean, foil-wrapped weight to press the sandwiches while cooking. This helps achieve crispy, golden bread.
- Let Them Rest Before Cutting: Allow the sandwiches to cool for 2 minutes after cooking. This helps the cheese set slightly and prevents it from spilling out when you slice.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover grilled cheese cool to room temperature. Wrap it tightly in plastic wrap or foil and store it in an airtight container in the fridge for up to 3 days.
- Reheat: Place the grilled cheese on a microwave-safe plate and heat on medium power for 30–60 seconds. Be aware the bread may lose some crispness.
Nutrition Facts
- Calories: 650 kcal
- Total Fat: 35g
- Saturated Fat: 18g
- Cholesterol: 90mg
- Sodium: 950mg
- Potassium: 200mg
- Total Carbohydrate: 50g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 25g
Check out More Recipes:
Ina Garten Ultimate Grilled Cheese
Description
This delicious grilled cheese by Ina Garten is the ultimate quick and comforting meal. With crispy bacon, a creamy Parmesan-mustard spread, and melty aged cheeses, it’s perfect for lunch or dinner. You can use any good bread and cheese you have on hand, making it as flexible as it is flavorful. Perfectly crispy, cheesy, and satisfying!
Ingredients
Instructions
- Preheat the oven and roast the bacon: Preheat the oven to 200°C / 400°F. Arrange the bacon on a rack set over a baking sheet and roast for 20–30 minutes until crisp. Drain on paper towels and cut into 1-inch / 2.5 cm pieces.
- Prepare the Parmesan spread: In a small bowl, mix the mayonnaise, Dijon mustard, Parmesan cheese, kosher salt, and black pepper until smooth.
- Butter and spread the bread: Lay the bread slices on a flat surface. Spread butter on one side of each slice. Flip the slices over and generously coat the other side with the mayonnaise mixture.
- Grate and mix the cheeses: Grate the Gruyère and Cheddar cheeses using a food processor or box grater. Combine them in a bowl.
- Assemble the sandwiches: On six slices of bread (spread side up), evenly distribute the bacon pieces. Top with about ⅓ cup / 40 g of grated cheese mixture and place the remaining slices of bread on top, mayonnaise side down.
- Cook the sandwiches: Heat a panini press, griddle, or skillet. Cook each sandwich for 3–5 minutes until the bread is golden and crisp and the cheese has melted. If using a skillet, press the sandwiches with a heavy pan for even cooking.
- Slice and serve: Let the sandwiches rest for 2 minutes, then cut them in half. Serve warm and enjoy the ultimate cheesy delight!
Notes
- Use Good-Quality Cheese: Choose aged Gruyère or sharp Cheddar for the best flavor and melt. Avoid pre-shredded cheese as it doesn’t melt as smoothly.
- Roast the Bacon Properly: Baking the bacon in the oven ensures it stays crispy and evenly cooked. Don’t skip using a rack to let the fat drip off.
- Spread to the Edges: When adding the butter and the Parmesan-mustard spread, cover the bread fully to get even browning and flavor in every bite.
- Press the Sandwiches Well: If you don’t have a panini press, use a heavy skillet or a clean, foil-wrapped weight to press the sandwiches while cooking. This helps achieve crispy, golden bread.
- Let Them Rest Before Cutting: Allow the sandwiches to cool for 2 minutes after cooking. This helps the cheese set slightly and prevents it from spilling out when you slice.
Ina Garten Ultimate Grilled Cheese