Gourmet Grilled Cheese with Bacon
(courtesy of Dani Harris and Jerry Dugan of Red Rock Hounds. Serves 4)
8 large slices of sourdough bread, thickly sliced
3 to 4 cups grated cheese (mix two or more of types: gruyere, cheddar, pepper jack, Asiago, chipotle jack, or any other stinky, fun cheese)
8 pieces of bacon
Mustard (any type you prefer)
Sriracha
Herb butter
1 stick butter
1 tablespoon fresh basil, chopped
1 teaspoon oregano
½ teaspoon garlic powder
To create herb butter, combine garlic powder, oregano, and basil with stick of softened butter; spread generously on one side of each slice of bread and set aside. Cook bacon until desired doneness; meanwhile, grate cheeses and blend. Spread mustard and Sriracha generously on other side of bread slices. Pile on ¾ to 1 cup grated cheese and 2 strips of bacon on each of 4 slices of bread and cover with 4 remaining slices of bread. The herb-buttered side should be on outside of each sandwich. Cook on panini press or hot pan. If in pan or griddle, be diligent to turn and flip. This is where the love comes in. Serve with Rich and Creamy Tomato Basil Soup. Lots of dipping recommended.
