Yes, on April 12th, it’s officially Grilled Cheese Day. So, why not celebrate?
I’m a sucker for a real, oozy-gooey grilled cheese sandwich. The recipe I’m sharing with you today is nothing like the grilled cheese that my mama used to make—one piece of American cheese melted in between two pieces of white bread—but, I think you’ll love it. And, as an added bonus, I’ve added tomatoes.
Ingredients
Sourdough sliced bread
2-3 slices of sharp white cheddar cheese (depending on how big the slices of bread are)
2-3 slices of cooked thick slices of bacon (I recommend buying the bacon from the butcher)
1-2 thick slices of tomato
A bunch of arugula
Dijon mustard
Olive oil
Garlic salt
Crushed red pepper
Directions
Brush olive oil on each slice of bread and press the olive oiled pieces face down on a skillet that’s been preheated over medium-high heat. Using a panini grill pan works well, too.
Let the bread toast for 1-2 minutes, swipe some dijon mustard on each slice of bread and then pile on the cheese, bacon, arugula and tomatoes on to one piece of bread.
Sprinkle a little bit of sea salt on the tomatoes and place the other piece of bread on top of all this yumminess.
Press down on the grilled sandwich with a wide mouthed spatula and flip it until both sides are golden.
Sprinkle garlic salt and crushed red pepper on the top as a finisher. I learned this great tip from a great cook! I know this seems like a BLT, but it’s my favorite type of grilled cheese. Yum!
For more of my grilled cheese recipes, check out my Grilled Cheese Please and Grilled and Gooey Sandwiches blogs.
Enjoy!
