A Bacon Grilled Cheese Sandwich sounds like a simple upgrade, but this version is genuinely different from what most people make at home. Spreading mayo and Parmesan on the outside of the bread creates a crust that browns more evenly and stays crispy longer than butter alone. I started making it this way a few years ago and have not gone back since.
Table of Contents
Ingredients for Bacon Grilled Cheese Sandwich
Getting the right bread and cheese combination makes all the difference here. I always use thick sourdough because the sturdy slices hold up to the weight of two cheeses and bacon without getting soft before the cheese finishes melting. Anything too thin collapses on you mid-cook.
- 8 slices thick-cut bacon – I recommend cooking until truly crispy, not just cooked through, so it holds its texture inside the sandwich
- 4 tbsp mayonnaise – my preference is full-fat mayo for the best browning and a slightly savory crust flavor
- 3 tbsp grated Parmesan cheese (optional but makes a noticeable difference in the crust)
- 4 thick slices sourdough bread – in my experience, day-old sourdough toasts more evenly and does not get soggy as fast as fresh
- 8 oz sharp cheddar cheese, shredded fresh from the block
- 4 oz Monterey Jack or pepper jack cheese, shredded – I usually pick pepper jack when I want a little heat in every bite
Step-by-Step Instructions
I recommend starting the bacon first and using that time to mix the mayo spread and shred your cheeses. By the time the bacon is done, you are ready to move straight into building without any waiting.
Step 1: Arrange the bacon in a single layer in a cold large skillet. Turn the heat to medium and cook until fully crispy, about 8 to 10 minutes, flipping once halfway through. Transfer to a paper towel-lined plate. Wipe the skillet clean and reduce the heat to medium-low.
Step 2: While the bacon cooks, mix the mayonnaise and Parmesan together in a small bowl. Spread half of this mixture over one side of each bread slice, going all the way to the edges for even browning.
Step 3: Place the bread mayo side down in the skillet. Cook for 2 to 3 minutes until the bottom looks lightly golden and smells nutty. Spread the remaining mayo mixture over the tops of the bread slices, then flip so the fresh mayo side faces down.
Step 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 the bread reaches a deep golden color and the cheese is fully melted and bubbly around the edges.
Step 5: Remove all slices from the skillet. Place the crispy bacon on the two cheese-covered slices and press the plain bread slices on top to form the sandwiches. Let rest for 1 to 2 minutes before cutting. This short rest lets the molten cheese firm up just enough to stay inside when you slice.
Step 6: Cut in half and serve immediately.
Perfect Pairings for Bacon Grilled Cheese Sandwich
This sandwich is rich and satisfying on its own, but it pairs really well with something warm and soupy or something fresh and light on the side.
Creamy Tortellini Soup: Serving this alongside a Creamy Tortellini Soup turns a simple sandwich into a full weeknight dinner. The creamy broth complements the buttery, cheesy sandwich without competing with it.
Hearty Cheddar Garlic Herb Potato Soup: If you want to lean fully into comfort food, this Hearty Cheddar Garlic Herb Potato Soup shares the same cheddar flavor profile as the sandwich and makes for a cozy, satisfying dinner combination.
Sourdough Pesto Grilled Cheese: Hosting a casual sandwich night? This Sourdough Pesto Grilled Cheese uses the same sourdough base and offers a herby contrast alongside the bacon-loaded version for a fun side-by-side spread.
Blueberry Grilled Cheese: For a sweeter, unexpected pairing at a brunch or lunch table, this Blueberry Grilled Cheese makes a great companion and shows just how versatile grilled cheese can be as a meal option.
Chicken Avocado Melt Sandwich: If you are feeding a group and want variety without making multiple full recipes, this Chicken Avocado Melt Sandwich pairs naturally alongside the bacon grilled cheese as a second sandwich option on the same platter.
Simple Green Salad: A handful of mixed greens with lemon vinaigrette cuts through the richness of the bacon and melted cheese and adds something fresh to the plate without any extra cooking time.
Keep It Crispy: Storage and Serving Tips
A Bacon Grilled Cheese Sandwich is at its best the moment it comes off the skillet. If you need to store one, wrap it tightly in foil and refrigerate for up to one day. The texture changes overnight but it reheats surprisingly well.
To reheat, I recommend a skillet over medium-low heat with the lid on for about 3 minutes per side. This brings the crust back to crispy and heats the cheese through evenly. The microwave makes it soft and steamy throughout, so only use it when you genuinely have no other option.
Pro tip: shred your cheese fresh from the block rather than buying pre-shredded. The cellulose coating on packaged shredded cheese prevents it from melting as smoothly, and when the melt is the whole point of the sandwich, it matters more than you might expect.
FAQs
Why use mayonnaise instead of butter on a grilled cheese?
Mayo has a higher smoke point than butter, which means it browns more evenly at medium-low heat without burning. It also creates a slightly crispier, more golden crust with a subtle savory flavor that butter does not produce in the same way.
Can I use a different bread for this sandwich?
Yes. Texas toast, thick-cut whole wheat, ciabatta, or a crusty roll all work well. The key is picking something thick enough to hold two cheeses and bacon without getting soft before the cheese melts through completely.
How do I keep the cheese from running out when I cut the sandwich?
Let it rest for 1 to 2 minutes off the heat before cutting. The cheese firms up just enough during that short window to stay inside rather than running out onto the cutting board.
Bacon Grilled Cheese Sandwich
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- Cut in half and serve immediately.
