Bacon Tomato Grilled Cheese Grill Food

GRILLED CHEESE WITH TOMATOES AND BACON

Steps:

• Season tomatoes with sea salt and set aside.
• In a large cast-iron skillet over medium-high heat, place bacon in an even layer and cook until crisp, about 3 minutes per side. Transfer to a paper towel-lined plate.
• Spread each piece of bread with a thin layer of mayonnaise. Reduce heat to medium. Place bread in cast iron skillet mayonnaise-side down. Top with layers of gruyère on one half of the bread and provolone on other side. Place sliced tomatoes and bacon on one side of the bread and cover skillet.
• When cheese has begun to melt, top the tomatoes and bacon with another bread slice, mayonnaise-side up. Flip occasionally until both sides are golden brown. Serve immediately.

TOMATO BACON GRILLED CHEESE

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
• Heat a large skillet over medium heat. Spread butter onto one side of each slice of bread. Lay 4 slices of bread, butter side down, in the skillet. Top with a slice of cheese, 2 slices tomato, bacon, and another slice of cheese. Cover with a slice of bread, butter side out. Fry sandwiches until golden on both sides.

BACON-TOMATO GRILLED CHEESE GRILL

Steps:

• Spread bread slices evenly with mustard.
• Cover each of two of the bread slices with two 2% Milk Singles, two turkey bacon pieces and one tomato slice. Top each with second bread slice. Spread outsides of sandwiches with vegetable oil spread.
• Cook in large skillet on medium heat 3 min. on each side or until golden brown on both sides.

INSIDE OUT BACON GRILLED CHEESE

Steps:

• Put the bacon in a large nonstick skillet over medium heat and cook, stirring, until golden brown and crispy, about 10 minutes. Transfer to a paper towel-lined plate to drain. Reserve the bacon fat.
• Add the bacon fat to a griddle over medium heat. Place the bread on the griddle and lightly toast one side. Remove from the griddle and arrange toasted-side down on a work surface. Divide 2 cups of the cheese and all of the bacon, tomatoes and chives over 4 slices of bread. Top with the other 4 slices of bread, toasted-side up, to make 4 sandwiches.
• Divide 1/2 cup of the remaining cheese into 4 piles on the griddle and place a sandwich over each pile, pressing down. Griddle for a few minutes until the cheese is browning and melted. Divide the remaining 1/2 cup of cheese into 4 piles on the griddle?one next to each sandwich. Then flip each sandwich onto a pile of cheese and cook for a couple of minutes until the center of each is melted.

GRILLED CHEDDAR, TOMATO AND BACON SANDWICHES

Steps:

• Cook bacon in heavy large skillet over medium heat until brown and crisp, turning occasionally, about 6 minutes. Transfer bacon to paper towels and drain. Wash and dry skillet.
• Place 4 bread slices on work surface. Press 1/4 cup grated cheese onto each slice. Top each with 2 tomato slices. Sprinkle with pepper. Place 2 bacon slices atop each, breaking into pieces if necessary to fit. Press 1/4 cup grated cheese over bacon on each. Top sandwiches with remaining bread slices, then spread 1/2 tablespoon mayonnaise over top of each sandwich. Heat 2 heavy large skillets over medium heat. Add 2 sandwiches, mayonnaise side down, to each skillet. Place plate atop both sandwiches to weigh down. Cook sandwiches until bottom is golden brown, about 2 minutes. Spread top of each sandwich with 1/2 tablespoon mayonnaise. Turn sandwiches over, mayonnaise side down. Top with plates and cook until golden brown on bottom, about 2 minutes. Transfer sandwiches to work surface. Cut sandwiches crosswise in half and serve

GRILLED BACON, TOMATO AND CHEESE SANDWICHES

Steps:

• Top 4 of the bread slices with bacon, tomato and cheese. Cover with remaining bread slices. Spread outside of sandwiches with margarine.
• Heat 12-inch nonstick skillet or griddle over medium-low heat until hot. Place sandwiches, 2 at a time if necessary, in skillet; cook 4 to 6 minutes or until golden brown, turning once.

GRILLED BACON-TOMATO SANDWICHES

Steps:

• Top 2 slices of bread with a slice of cheese each; layer each with 2 tomato slices, 2 bacon strips, half of the basil and another cheese slice. Top with remaining bread. Brush dressing over outside of sandwiches., In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.

BACON GRILLED CHEESE SANDWICH

Steps:

• Spread 3 tablespoons butter on one side of each slice of bread. Place bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with sliced brie. Sprinkle cheddar cheese mixture evenly over brie; add bacon. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.