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Sealed Air Fryer Pizza Rolls with fork-crimped edges arranged on a floured surface ready for the air fryer

Bacon Grilled Cheese Sandwich

A crispy mayo-Parmesan crusted sourdough grilled cheese loaded with sharp cheddar, Monterey Jack, and smoky crispy bacon. Ready in 20 minutes and packed with comfort food flavor.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 portions
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 1285
Ingredients Equipment Method Notes

Ingredients
  

  • 8 slices thick-cut bacon cook until truly crispy
  • 4 tbsp mayonnaise full-fat preferred for best browning
  • 3 tbsp grated Parmesan cheese optional but recommended for crust flavor
  • 4 thick slices sourdough bread day-old sourdough toasts more evenly
  • 8 oz sharp cheddar cheese shredded fresh from the block
  • 4 oz Monterey Jack or pepper jack cheese shredded

Equipment

  • Large skillet or cast iron pan
  • Lid for skillet
  • Small mixing bowl
  • Paper towel-lined plate
  • Spatula

Method
 

  1. Arrange bacon in a single layer in a cold large skillet. Turn heat to medium and cook until fully crispy, about 8 to 10 minutes, flipping once. Transfer to a paper towel-lined plate. Wipe the skillet clean and reduce heat to medium-low.
  2. Mix mayonnaise and Parmesan together in a small bowl. Spread half the mixture over one side of each bread slice, going all the way to the edges.
  3. Place bread mayo side down in the skillet. Cook for 2 to 3 minutes until lightly golden. Spread the remaining mayo mixture over the tops, then flip so the fresh mayo side faces down.
  4. Divide the shredded cheddar and Monterey Jack evenly over two of the bread slices. Cover with a lid and cook for 3 to 5 minutes until bread is deep golden and cheese is fully melted and bubbly.
  5. Remove all slices from the skillet. Add the crispy bacon to the two cheese-covered slices and press the plain slices on top to form the sandwiches. Rest for 1 to 2 minutes before cutting.
  6. Cut in half and serve immediately.

Notes

Use full-fat mayonnaise for the best crust. Shred cheese fresh from the block for better melt. Let the sandwich rest 1 to 2 minutes before cutting to keep the cheese inside. Reheat leftovers in a skillet over medium-low heat with the lid on for about 3 minutes per side to restore crispiness.