Triple Cheese Bacon Melt
Crisp bacon layered between cheddar, mozzarella, and provolone on buttery thick sliced bread, grilled until golden and gooey.
Equipment
- Large skillet
- Spatula
- Paper towels
Ingredients
Main Ingredients
- 8 slices thick cut bread sourdough, brioche, or rustic white
- 8 strips thick cut bacon
- 2 tbsp unsalted butter softened
- 4 oz sharp cheddar cheese sliced
- 4 oz low moisture mozzarella sliced
- 4 oz provolone cheese sliced
Instructions
Cooking
- Cook bacon. Cook the bacon in a large skillet over medium heat for 8 to 10 minutes until crisp, then drain on paper towels and pour off most of the fat.
- Butter. Spread the softened butter on one side of each bread slice.
- Layer. On the unbuttered side of four slices, layer half the cheeses, then the bacon, then the remaining cheese so the bacon sits inside the melt.
- Close. Top with the remaining slices, buttered side up, and press gently.
- Grill. Cook in the skillet over medium low heat 3 to 4 minutes per side until golden and the cheese melts, then rest 1 minute and slice.
Notes
Substitutions: Swap the cheeses for Swiss, pepper jack, or Gouda, and use brioche for a softer sandwich.
Tips: Keep the heat moderate so the bread browns slowly while the cheese melts through.
Storage: Refrigerate leftovers for up to three days and reheat in a skillet.