Ultimate Grilled Cheese (Ina Garten) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
12 slices thick-cut bacon, such as nodine's applewood smoked |
1 cup good mayonnaise |
1/4 cup dijon mustard |
1/4 cup freshly grated parmesan cheese |
kosher salt and freshly ground black pepper |
1 white pullman loaf or sourdough bread, sliced 1/2 inch thick (12 slices) |
6 tablespoons salted butter, at room temperature |
6 ounces aged gruyere or comte cheese |
6 ounces extra-sharp cheddar, such as cabot or shelburne farms |
Directions:
1. Preheat the oven to 400 degrees F. Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned. Drain on a plate lined with paper towels and cut into 1-inch pieces.
2. Meanwhile, combine the mayonnaise, mustard, parmesan, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with butter. Flip the slices and spread each one generously with the mayonnaise mixture. Don't neglect the corners!
3. Grate the cheeses in a food processor fitted with the largest grating disk and combine. Distribute the bacon evenly on half of the slices of bread. Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce-side down.
4. Meanwhile, heat an electric panini press. When the press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted. Allow to cool for 2 minutes. Cut in half and serve warm.
5. Photograph by Quentin Bacon
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