Triple Cheese Bacon Ranch Melt
Creamy, melty, and downright comforting, the Triple Cheese Bacon Ranch Melt is the kind of sandwich that fixes late-night cravings, elevates a quick lunch, or becomes the star of a casual dinner.
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Servings: 4 servings
Equipment
- Skillet
- Mixing Bowl
Ingredients
Bread
- 8 slices thick-cut bread (sourdough, brioche, or Texas toast) room temperature
Bacon
- 6 slices bacon cooked until crispy and drained on paper towels, roughly chopped
Ranch Dressing
- 1/2 cup ranch dressing chilled and stirred smooth
Cheese
- 1 cup shredded cheddar cheese sharp, packed lightly
- 1 cup shredded mozzarella cheese low-moisture for better stretch
- 1 cup shredded gouda cheese smoked if available, packed lightly
Butter
- 4 tablespoons butter softened, for grilling
Instructions
- Cook the bacon first. Place bacon in a cold skillet and cook over medium heat, turning occasionally, until deeply golden and crispy, about 8–10 minutes. Transfer to paper towels to drain and roughly chop when cool enough to handle.
- Preheat a skillet or griddle over medium heat for a couple minutes so it’s evenly hot but not smoking.
- Spread butter on one side of each slice of bread. The buttered side will be the exterior that griddles to a golden crust.
- On the unbuttered side of four slices, spread ranch dressing evenly — about a tablespoon or two per slice.
- Layer the cheeses and crispy bacon on top of the ranch dressing on each of those four slices.
- Top each assembled slice with the remaining bread slices, buttered side up. Press down gently to compact the sandwich slightly.
- Grill the sandwich on the preheated skillet or griddle until golden brown, about 3–4 minutes per side.
- Once done, remove from heat and let rest for 1 minute. Slice diagonally and serve hot.
Notes
For best texture, reheat in a skillet over low-medium heat, covered, until warmed through and the exterior is crisp again.