Triple Cheese Bacon Melt
Creamy, juicy, and irresistibly crunchy — the Triple Cheese Bacon Melt is comfort food at its best, featuring three kinds of melted cheese and crispy bacon.
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Servings: 4 servings
Equipment
- Skillet
- Cutting Board
- Spatula
Ingredients
Ingredients
- 8 slices thick-cut bread (sourdough, brioche, or rustic white) Room temperature
- 8 strips thick-cut bacon Uncooked
- 2 tablespoons unsalted butter Softened, divided for spreading on bread
- 6 ounces cheese total (sharp cheddar, mozzarella, gouda) 2 ounces each, shredded or thinly sliced
- Salt To taste
- Freshly ground black pepper To taste
Instructions
- Cook the bacon in a skillet over medium heat until crispy, about 6 to 8 minutes, turning occasionally for even browning. Drain bacon on paper towels and set aside. Reserve about 1 teaspoon of bacon fat in the skillet for flavor if you like, and wipe out the rest with a paper towel.
- Butter one side of each slice of bread with about 1/2 teaspoon of softened butter per slice. Place the bread buttered-side down on a clean cutting board so the unbuttered side is up for layering. On the unbuttered side of four slices, evenly layer the cheeses: start with cheddar, add mozzarella, then top with gouda for a melt-friendly stack. Season lightly with a pinch of salt and freshly ground black pepper. Layer two strips of cooked bacon on each cheese stack. Top each with another slice of bread, buttered side up.
- Heat the reserved skillet over medium heat. If you kept bacon fat, swirl it around; otherwise add a small pat of butter to coat the pan. Place the assembled sandwiches in the skillet and cook with a lid slightly ajar to help cheese melt. Grill until the bottom is golden brown and crisp, about 3 to 4 minutes. Carefully flip and cook the second side another 3 to 4 minutes until golden and the cheeses are fully melted. Press gently with a spatula for even contact with the pan.
- Transfer sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half on the diagonal for easier eating and serve hot.
Notes
For a vegetarian version, omit the bacon and add grilled mushrooms, caramelized onions, or roasted red peppers for savory depth.