April, also known as National Grilled Cheese Month, will soon be upon us. In preparation for this celebration of ooey, gooey sandwiches grilled up in delicious fat, I decided to make a grilled cheese tonight. I give you the tomato basil cheddar, mozzarella, bacon grilled cheese.
Pay no attention to the half-eaten appetizer grilled cheese
- Whole wheat bread
- Unsalted butter
- Cabot tomato basil cheddar
- Premium thick-cut bacon
I first cooked a one-pound package of bacon in a large skillet. After pouring out the bacon grease, I made sure to leave a coating within the pan to enhance the flavor of my bread. My next step was to select the cheese from the secret stash in our fridge.
Ok, so the stash isn’t super secret, but we do take cheese seriously in this house. I buttered my bread, sliced up some cheese and built my sandwich in the skillet placing four bacon sliced in the layers of cheese. I’ve talked before about knowing your bread and how it cooks. Tonight I used new bread and slightly overcooked one side because I wasn’t familiar with it’s consistency.
The results were delicious. The tomato basil cheddar and mozzarella merged well together. The thin layer of bacon grease in the pan also added a noticeable and tasty flavor to the outside of my bread. I would call this sandwich ground breaking or super special, but it really hit the spot after a long day at work.