Bacon Tomato Grilled Cheese 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 AND TOMATO GRILLED CHEESE SANDWICH

Steps:

• Spread about 1 tablespoon butter into the bottom of a large skillet (or just leave some fat in the pan from the bacon).
• Spread 1 tablespoon (can use more) onto one side of each slice of bread.
• Place the 4 slices of bread butter-side down onto a large skillet or flat grill.
• Top with 1 slice of cheese, 2 slices of tomato and 2 slices cooked bacon, then 1 more slice of cheese.
• Cover with a slice of bread (butter-side facing outside).
• Fry over medium turning once with a spatula 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 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, TOMATO & TRIPLE CHEESE GRILLED CHEESE

Steps:

• Cook bacon and chicken bacon as required.
• Start with 2 slices of sourdough bread. Squirt both pieces with the Sandwich Spread.
• Layer 2 ounces Provolone Cheese, 2 ounces Peppadew Cheese and 2 ounces Smoked Gouda Cheese onto bread.
• Add 4 slices either Bacon or Chicken Bacon and 2 tomato slices per sandwich.
• Top with second slice of bread.
• Can be cooked on a griddle or in a panini press. Cook just until the cheese starts to melt. Serve warm.

GRILLED CHEESE, BACON AND OVEN-DRIED TOMATO 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 and tomatoes. Sprinkle a portion of the cheddar cheese mixture evenly over brie; add fried onion rings. Sprinkle with the remaining cheddar cheese mixture and 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.

BACON-TOPPED GRILLED CHEESE

Steps:

• Place mozzarella cheese on four bread slices; layer each with a fourth of the tomato slices, two bacon strips, 1 tablespoon sour cream, 1 tablespoon onion, a pinch of oregano, one slice of cheddar cheese. Top with remaining bread., Butter outsides of sandwiches. In a small skillet over medium heat, toast sandwiches for 3-4 minutes on each side or until cheese is melted.

HEIRLOOM GRILLED CHEESE SANDWICH AND CHUNKY TOMATO BACON SOUP

Steps:

• To make the grilled cheese sandwich: In a small mixing bowl, combine butter, Parmigiano-Reggiano, and 1 tablespoon Dijon mustard. Spread a liberal amount of butter mixture on 2 slices of bread. Flip over slices and spread some Dijon mustard on other sides. Place Cheddar cheese on the Dijon side of both slices. Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice. Combine both sides together and place in a medium skillet over medium heat. Cook until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted. Remove from skillet and serve immediately with tomato soup.
• To make the soup: Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffonnade basil. Serve immediately with grilled cheese sandwich.

BACON-TOMATO CHEESE TOASTS

Steps:

• Preheat the oven to 400 degrees. Core the tomatoes and thinly slice. Place in a colander in the sink and sprinkle with 1/2 teaspoon salt; let drain for at least 15 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Pour off and reserve the drippings, leaving 1 tablespoon in the skillet; toast the bread on one side in the drippings until golden (do this in batches, adding more drippings as needed). Place the bread, toasted-side down, on a baking sheet.
• Combine the cheeses with the mayonnaise, scallions and parsley in a bowl. Spread the cheese mixture on the toasts, reserving about 1/3 cup. Crumble the bacon on top. Shake any excess liquid from the tomatoes; distribute the zucchini and tomatoes among the toasts. Dot with the reserved cheese mixture and season with pepper. Bake until golden brown, 15 to 20 minutes. Serve warm.

BACON, CHEDDAR & GRILLED TOMATO PANINI

Steps:

• Preheat the panini grill to high heat. Ensure the grill is on a slight tilt (not completely flat) and be sure to attach your drip tray.
• Brush the cut side of the tomatoes with olive oil. Season with salt and pepper. Place the tomatoes, cut side down, onto the panini grill. Lower the top grate to just above the tomatoes without touching them. Grill tomatoes for 10-12 minutes until the outer skins are wrinkly and the tomatoes are soft. Check the tomatoes often, as some may cook faster than others. Remove the tomatoes from the grill and sprinkle with basil.
• Brush melted butter onto the outer sides of each slice of bread. For each sandwich, layer two slices of bacon, two grilled tomatoes and 1/4 of the cheese in between two slices of bread (buttered side out). Grill the panini for 5-7 minutes until the cheese is melted and the bread is toasted. Serve immediately and enjoy!

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

BACON, TOMATO AND AVOCADO GRILLED CHEESE

Steps:

• Place 1/4 cup cheese on each of 4 bread slices. Divide onion, bacon, tomato and avocado evenly onto bread slices. Top with remaining cheese and bread slices. Spread 2 teaspoons butter over each top slice of bread.
• Place sandwiches, buttered side down, in 12-inch skillet over medium heat. Spread remaining butter over top slices of bread. Cook uncovered about 5 minutes or until bottoms are golden brown. Turn; cook 2 to 3 minutes longer or until bottoms are golden brown and 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.

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.

SPINACH TOMATO & BACON GRILLED CHEESE

Steps:

• Melt butter over med-high heat in a non-stick skillet.
• Add spinach to butter and sautee until it begins to wilt then remove from pan and set aside. (I usually set it on a paper towel covered plate so the paper towel can soak up the extra moisture from the butter. If not the sandwich might be somewhat soggy).
• Add tomato slices to butter and sautee until they begin to soften then remove from skillet and set aside. (I also set these on a paper towel covered plate with the spinach for the same reason.).
• Wipe skillet clean with a paper towel.
• Spread 1/2 tablespoon of mayonnaise on one side of each slice of bread and place mayonnaise side down in the skillet over med-high heat.
• Top each slice of bread with one slice of cheese.
• Then on one of the slices of cheese topped bread place bacon, spinach, and tomato slices and top with the other slice of bread.
• Sautee in skillet, turning, until golden brown on both sides and cheese begins to melt.
• Serve with tomato soup or just a la carte.
• * Note: DO NOT USE LOW FAT/FAT FREE MAYO or MIRACLE WHIP! It will not brown correctly and it tends to be greasy! You must use regular full fat mayo. Watch this very closely it browns very quickly using the mayonnaise instead of butter on the outside.