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Ultimate Grilled Cheese

Source of Recipe

From "Barefoot Contessa: How Easy is That?" by Ina Garten


Recipe Introduction

"One day, I invited some friends for lunch and we had a grilled cheese 'throwdown.' It was so much fun — everybody got to build their favorite sandwich. My friend Barbara Liberman's grilled cheese with mustard and mayonnaise sauce won hands down! We used three different cheeses: salty Parmesan, nutty Gruyère, and sharp Cheddar. Grating the cheeses ensures that they melt evenly. If you don't have a panini press, which makes this so easy — no turning! — you can always cook them in a frying pan."

List of Ingredients

â—¦ 12 slices thick-cut bacon, such as Nodine's applewood-smoked
â—¦ 1 cup good mayonnaise
â—¦ ¼ cup Dijon mustard
â—¦ ¼ cup freshly grated Parmesan cheese
â—¦ 1 ½ teaspoons kosher salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ 1 white pullman loaf or sourdough bread, sliced ½ inch thick (12 slices)
â—¦ 6 tablespoons salted butter, at room temperature
â—¦ 6 ounces aged Gruyère or Comté cheese
â—¦ 6 ounces extra-sharp Cheddar, such as Cabot or Shelburne Farms



Recipe

Preheat the oven to 400 degrees. 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 in 1-inch pieces.

Meanwhile, combine the mayonnaise, mustard, Parmesan, salt, and 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!

Grate the cheeses in a food processor fitted with the largest grating disk and combine. Distribute the bacon evenly on half the slices of bread. Pile â…“ cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce side down.

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.


Serves 6