Ultimate Grilled Cheese Sandwich by Ina Garten
Level: Simple
Makes: 6 sandwiches
Nutrition (per serving): Serves 1 out of 6
Calories: 1031
Total Fat: 86g
Saturated Fat: 31g
Carbohydrates: 33g
Dietary Fiber: 3g
Sugar: 4g
Protein: 31g
Cholesterol: 144mg
Sodium: 1609mg
Total Time: 55 minutes
Prep Time: 10 minutes
Cooking Time: 45 minutes
Transform your grilled cheese into an irresistible masterpiece with crispy bacon, melty cheeses, and a secret mustard-mayo spread that crisps to golden perfection. Ina Garten's ultimate version will have you craving every gooey bitepair it with tomato soup for pure bliss!
- 12 slices thick-cut bacon, such as Nodine's applewood smoked
- 1 cup quality mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup freshly grated Parmesan cheese
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 white Pullman loaf or sourdough bread, sliced into 1/2-inch thick (12 slices total)
- 6 tablespoons salted butter, softened
- 6 ounces aged Gruyere or Comte cheese
- 6 ounces sharp Cheddar, such as Cabot or Shelburne Farms
- Preheat oven to 400F. Arrange bacon on a baking rack over a sheet pan in a single layer. Roast 20-30 minutes until browned and crisp. Drain on paper towels, then cut into 1-inch pieces.
- Whisk mayonnaise, Dijon, Parmesan, salt, and pepper in a bowl. Butter one side of each bread slice lightly. Flip and spread the unbuttered side generously with mayo mixture, reaching the edges.
- Grate cheeses in a food processor with the largest grating disk and mix. Evenly distribute bacon over mayo side of 6 slices. Mound 1/3 cup grated cheese on each. Top with remaining slices, mayo side down.
- Heat panini press or griddle. Toast sandwiches in batches 3-5 minutes until golden and cheese melts. Cool 2 minutes, slice in half, and devour warm for cheesy, bacony heaven!
