Grilled Cheese with Bacon


Preparation info

  • Difficulty


  • Serves


Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

For this sandwich, I use semolina–golden raisin bread from Amy’s Bread in New York City. It’s sweet from the raisins and aromatic from the fennel seeds and just works surprisingly well with nutty Gruyère and fontina cheeses. If you can’t find it in your town, you can use plain semolina or a high-quality white bread. And to put another spin on the classic grilled cheese and tomato soup, I recommend serving it with a bowl of Smooth Chilled Tomato Soup and a side of Bread and Butter Pickles.


  • cups (135 g) shredded Gruyère cheese
  • cups (135 g) shredded fontina cheese
  • ½ cup (115 g) soft unsalted butter
  • 8 slices semolinagolden raisin bread, ½ inch (12 mm) thick
  • 8 thin slices bacon, cooked until crisp and kept warm


In a medium bowl, combine both cheeses. Butter 4 slices of the bread on one side, each with 1 tablespoon of the butter. Divide the cheese among the 4 remaining slices of bread and top with the buttered bread, butter-side up.

Preheat a large nonstick sauté pan over medium heat for 2 minutes. Cooking one or two sandwiches at a time, put them in the pan, butter-side down, and cook until the bottom is golden brown, about 3 minutes. Just before turning, spread 1 tablespoon of the butter over the top of each, and using a spatula, flip the sandwiches over and continue cooking until the bottom is golden brown and the cheese is completely melted, about 3 minutes longer.

Lift up the top slice, add 2 slices bacon to each, and return the slice and press down to adhere.