Melt Shop’s epic grilled cheese sandwiches first took over America, and then the world. With locations around the country (plus one in Kuwait!) this is one house of melty goodness and loaded tater tots you want advising you on a day like April 12th: National Grilled Cheese Day. Try your hand at one of CEO/founder Spencer Rubin’s tried-and-true classics and celebrate this glorious food holiday in style. There’s nothing like a hint of sweetness from maple syrup in this bacon grilled cheese you’ll make over and over.
- 2 slices sourdough bread
- 2 tablespoons salted butter, at room temperature
- 3 ounces aged yellow Cheddar cheese, shredded or sliced
- 1 ounce sharp cheese spread, (like pimento cheese)
- 2 to 3 slices thick-cut applewood-smoked bacon
- 1 ounce Vermont maple syrup
For the Sandwich
In a frying pan, cook bacon until crisp; set aside on paper towel to remove excess grease.
Pre-heat cast iron skillet to 350 °F.
Butter one side of each slice of bread and place butter side down on cutting board. Place half cheddar cheese on one slice of bread. Cover cheddar cheese with sharp cheese spread by breaking it into a few small chunks and distributing evenly
Cover cheese spread with bacon and remaining cheddar cheese. Close sandwich with second slice of sourdough bread, butter-side up.
Place sandwich in pre-heated cast iron skillet and place weight or plate on top; let cook for 2-3 minutes until golden brown, flip and repeat.
Once sandwich is golden brown on both sides and cheese has melted, remove sandwich, open and pour maple syrup evenly on the inside.
Cut in half, serve and enjoy the maple bacon-y cheesy deliciousness.