Perfect Grilled Cheese

Ingredients

2 slices of sourdough bread or some other hearty bread

2 slices sharp cheddar cheese

2 slices provolone cheese

3 slices of cooked bacon.

3 tbsp butter

Instructions

Melt 2 tbsp butter in skillet over medium-low heat. When the butter is melted, turn the heat down to low.

Spread remaining butter on one side of each piece of bread; use more butter if necessary.

Put one slice of bread, butter side down on the skillet; add two slices of cheese, then the bacon slices, then the other two pieces of cheese. Place the other piece of bread, butter side up, on top.

Leave on low heat until the side in contact with the skillet is golden brown; turn over and cook until the other side is brown and the cheese is melted.

Enjoy!

Notes:

A perfect grilled cheese is like poetry. There needs to be a balance between the crispiness of the bread and the melty-ness of the cheese. It is necessary to go slowly and at low heat to get that done. But – if the heat is too low you never get done and if it’s too high your bread is black. Neither are any fun.

I prefer to use artisan bread because it produces a crispy outside and won’t brown too fast, so the cheese gets a chance to melt.

I like cheddar cheese for taste and provolone for meltiness but use whatever you like.

Add ham or tuna instead of bacon. You can be creative with the right leftovers; chop and heat some leftover brisket and mix it with barbeque sauce for a brisket grilled cheese. Or heat a couple slices of leftover meatloaf and some spicy mustard to make a great sandwich!

PERFECT!!!

I have two going in this picture….one with bacon and one without.

Melt the butter slowly and set the heat very low at this stage.

Wait till the bread is brown and crispy. If you are cooking on low, the cheese will be nearly melted by the time you turn it over.

Be careful - the second side cooks faster than the first!