Ultimate Grilled Cheese

Who doesn't love an ooey gooey grilled cheese sandwich?  I have a lot of favourite sandwiches, but I think grilled cheese will always rank right up there near the very top as one of my ultimate favourites.  Growing up, my grilled cheese sandwiches consisted of Wonder Bread and "sweaty cheese" (processed cheese slices).  To me, there was nothing better, and I still think white bread and processed cheese slices make an awesome grilled cheese.  However, there's nothing wrong with a more sophisticated version of that classic too.

This is Ina Garten's version of grilled cheese.  Shredded Cheddar and Gruyere with a creamy mayo-Dijon-Parmesan spread, along with crisp bacon, sandwiched between white or sourdough bread, and then grilled on a panini grill until crisp and gooey.  If you don't have a panini grill, no problem, just use your frying pan.  This sandwich was heaven.  It definitely gave the white bread and sweaty cheese combo a run for it's money.

As yummy as this sandwich was, it would have been even yummier with the Cheddar the recipe calls for.  I had four kinds of cheese in my fridge.  Parmesan, Gruyere, Mozzarella, and Monterey Jack.  No Cheddar.  I substituted Monterey Jack for the Cheddar and although it was still delicious, I think there's nothing quite like a nice strong Cheddar in a grilled cheese.  I'm definitely making these again and using a good Cheddar.

Also, this makes WAY too much mayonnaise spread.  Way too much.  I would seriously consider making half, if not a quarter of what the recipe suggests.  I also suggest adding the Dijon a little at a time to your taste.  I love Dijon but found it just a tad overpowering. 

Having said all that, this sandwich was still incredibly delicious.  I have to say I absolutely loved how the bacon came out after baking it in the oven.  I always just fry my bacon on top of the stove, but from now on I'm using the oven to bake it.  It came out amazingly flat, perfectly cooked, perfectly crispy and no mess.  Who knew?  Apparently not me, but now I do!

If you're in the mood for a more adult version of the classic grilled cheese, look no further. 

Enjoy!

Ultimate Grilled Cheese
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12 slices thick-cut bacon, such as Nodine’s applewood smoked
1 cup good mayonnaise
1/4 cup Dijon mustard*
1/4 cup freshly grated Parmesan cheese
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 white pullman loaf or sourdough bread, sliced 1/2 inch thick (12 slices) (I used whole-grain bread)
6 tablespoons salted butter, at room temperature (I used unsalted and it was fine)
6 oz aged Gruyere or Comte cheese
6 oz extra-sharp Cheddar, such as Cabot or Shelburne Farms

*I suggest adding the Dijon gradually to your taste.

NOTE:  I found this makes way too much mayonnaise mixture.  I suggest at least cutting it in half.

Preheat the oven to 400F.  Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned.   Drain on a plate lined with paper towels and cut in 1-inch pieces.

Meanwhile, combine the mayonnaise, mustard, Parmesan, salt, and pepper in a small bowl.   Lay 12 slices of bread on a board and spread each one lightly with butter. Flip the slices and spread each one generously with the mayonnaise mixture. Don’t neglect the corners!

Grate the cheeses in a food processor fitted with the largest grating disk and combine.   Distribute the bacon evenly on half the slices of bread.   Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce side down.

Heat an electric panini press. When the press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted.   Allow to cool for 2 minutes.   Cut in half and serve warm.

Makes 6 sandwiches.

Source:  Ina Garten's How Easy is That?

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