Advertisements
Experience an irresistible balance of sweet and savory with this Maple Bacon Cheddar Grilled Cheese. Crisp applewood-smoked bacon is brushed with pure maple syrup, then layered with a blend of sharp cheddar, smoked applewood, and creamy mozzarella cheeses. Sourdough bread, generously buttered, creates the perfect crust while the cheese melts to gooey perfection. Cook on a skillet or in an air fryer for a quick, golden-brown finish. Enjoy immediately for the ultimate combination of textures and flavors—melty, crunchy, smoky, and just a touch sweet.
When I think of the ultimate comfort food, grilled cheese sandwiches top the list. This Maple Bacon Cheddar Grilled Cheese takes it to a whole new level with sweet maple-glazed bacon, a trio of gooey cheeses, and buttery golden sourdough. It is everything you crave on a chilly afternoon or when you want a meal that feels extra special.
The first time I made this, my kids declared it the best sandwich ever and now it is our Saturday lunch tradition when we all want something extra comforting and fun.
Advertisements
Ingredients
Sourdough bread: Provides a sturdy base with just the right tang and holds up to the rich fillings. Look for loaves with a nice crust from your bakery.Sharp cheddar cheese: Brings classic flavor and melts beautifully. Choose a block you can grate fresh for the best texture.Smoked applewood cheese: Adds a gentle smoky note that complements the bacon. You can find this at specialty cheese counters.Mozzarella cheese: Stretches for that satisfying cheese pull and binds everything together. Whole milk mozzarella shreds or blocks work best.Applewood-smoked bacon: Delivers salty crunch and pairs perfectly with the maple syrup. Choose thick-cut for maximum impact.Pure maple syrup: Turns the bacon into a sweet candied treat. Go for real maple syrup and not the fake stuff for best results.High-quality butter: Ensures a crispy, flavorful crust. European-style butter or one with a higher fat content gives the richest taste.Sea salt and black pepper: Season everything and balance the sweetness. Freshly cracked pepper adds a subtle kick.Dijon mustard: Is optional but gives a tangy undertone to cut through the richness. I like to add a thin layer on some days for variety.
Step-by-Step Instructions
Prepare the Bacon: Cook applewood-smoked bacon in a skillet or oven until it is crispy and golden. In the last two minutes of cooking, brush each slice with real maple syrup and return to heat to let it caramelize ever so slightly. Let cool on a rack to retain its crunch.
Grate and Mix Cheeses: Grate sharp cheddar, smoked applewood, and mozzarella cheeses. Mix them thoroughly in a large bowl so every bite has a balance of flavors and textures.
Butter the Bread: Take thick slices of sourdough and generously slather one side of each piece with room temperature butter. This step is key for getting that crispy golden exterior.
Build the Sandwiches: Lay the bread slices butter-side down on your work surface. Spread a mix of shredded cheeses over half the slices. Top with pieces of maple-glazed bacon. If you like, add a swipe of Dijon mustard using a clean knife. Cover with another bread slice, buttered side facing out.
Grill to Perfection: Place the sandwiches in a preheated skillet over medium-low heat. Cook for about three to four minutes per side until the bread is deep golden and the cheese is melting and oozy. If you are using an air fryer, set it to three seventy Fahrenheit and cook for three to four minutes, flipping halfway through.
Rest and Serve: Transfer grilled sandwiches to a cutting board and let them cool for about two minutes. This stops the cheese from running out when you slice them in half or quarters. Serve immediately while still molten and crunchy.
Advertisements
