The Ultimate Bacon Grilled Cheese
A crispy, gooey, upgraded grilled cheese featuring a Parmesan–mayonnaise crust, extra-crispy thick-cut bacon, and a molten blend of cheddar and Monterey Jack. Golden, crunchy, smoky, and irresistibly melty—comfort food perfected in 20 minutes.
Equipment
- large non-stick skillet or griddle
- Spatula
- Mixing bowl
- Cheese grater
- Paper towels
Ingredients
- 4 slices thick-cut sourdough bread
- 8 slices thick-cut bacon
- 4 oz Sharp Cheddar cheese, shredded or sliced
- 4 oz Monterey Jack cheese, shredded or sliced
- 3 tbsp full-fat mayonnaise
- 2 tbsp finely grated Parmesan cheese
Instructions
- Place bacon in a cold skillet. Turn heat to medium and cook 8–10 minutes until crispy. Transfer to paper towels to drain and wipe the skillet clean.
- In a small bowl, mix the mayonnaise and grated Parmesan until fully combined.
- Spread the mayo–Parmesan mixture on one side of each bread slice.
- Place two slices of bread mayo-side down in the skillet. Layer cheddar, bacon, and Monterey Jack, then top with the remaining bread slices, mayo-side up.
- Turn heat to medium-low. Cook 3–5 minutes, covering the skillet for the first 2 minutes to help the cheese melt.
- Flip once the bottom is golden brown. Cook another 3–4 minutes until the second side is crisp and cheese is fully melted.
- Remove from heat, rest 1 minute, slice, and serve hot.
Notes
Cook bacon until very crisp to avoid soggy sandwiches. The mayo–Parmesan spread creates a deeply golden, savory crust that browns more evenly than butter. Use sturdy bread like sourdough or Texas toast for proper structure. Keep heat at medium-low so the cheese melts fully before the crust burns. Serve immediately for best texture.