Ultimate Grilled Cheese Sandwich
This ultimate grilled cheese sandwich loaded with sharp white cheddar, gooey Gouda, Parmesan and thick cut bacon makes for the perfect accompaniment to your velvety tomato soup lunch.
- 8 slices thick-cut bacon cooked and roughly chopped
- 1/2 c. mayo
- 2 T. Dijon mustard
- 2 T. shredded Parmesan cheese shredded
- 8 slices sourdough bread
- salted butter at room temperature, for spreading on bread
- 1 c. shredded Gouda
- 1 c. shredded sharp white Cheddar
In a small bowl, combine Gouda and Cheddar. Set aside.
Combine mayo, DiJon, and Parmesan in a small bowl. Spread each slice of bread with butter on one side. On the other side, spread each slice with the mayo mixture.
Arranged bacon evenly on half the slices of bread (the side without mayo). Place 1/2 cup grated cheese on top of the bacon and top with the remaining bread slices that have the mayo mixture
Preheat an electric panini press. When the press is hot, cook the sandwiches for about 3 minutes in batches until the bread is toasty and the cheese is gooey. Cut in half and serve immediately.