We’ve all had grilled cheese sandwiches before. But have you ever had a Grilled Cheddar, Tomato and Bacon Sandwich? If not, you’re in for a treat! Bacon takes the humble grilled cheese to new heights! It’s true, you know…everything is better with bacon!!!

Because this is a simple sandwich, top-quality ingredients are very important. The recipe calls for using sharp cheddar cheese, which is aged longer and has a more pronounced cheddar flavor and tang than medium or mild cheddar. The tomatoes will be the hardest to find since we’re out of prime tomato season, so buy the best looking hothouse or on-the-vine tomatoes you can get your hands on.

And then we have the bacon. I suggest splurging on a gourmet bacon like Nueske’s Thick Sliced Applewood Smoked Bacon. Just the mere mention of Nueske’s bacon makes Husband happy. It’s leagues better than ordinary grocery store bacon and makes a great gift for a bacon lover. Fortunately for us, we’re able to buy it at the little gourmet grocery store that I shop at. If you can’t find Nueske’s then try another top-quality brand…it’s worth every penny!

Now on to the bread. I don’t care for my mouth getting ripped to shreds by thick-sliced grilled artisan bread so I use pre-sliced sourdough bread, which has a sturdier texture and more flavor than a soft sandwich bread but is more managable to eat than a thick slice of artisan bread. There you have it…my notes on the making of an incredible Grilled Cheddar, Tomato and Bacon Sandwich. Enjoy!

Grilled Cheddar, Tomato and Bacon Sandwiches
-recipe from epicurious.com

Spreading a little mayonnaise over the outside of the bread before grilling adds golden color and delicious crunch. Makes 4 servings

8 thick-cut bacon slices
8 slices country-style sourdough bread or batard (cut on deep diagonal into 5x3x1/2-inch slices)
2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)
8 tomato slices, seeds removed, slices drained on paper towels
4 tablespoons mayonnaise

Cook bacon in heavy large skillet over medium heat until brown and crisp, turning occasionally, about 6 minutes. Transfer bacon to paper towels and drain. Wash and dry skillet.

Place 4 bread slices on work surface. Press 1/4 cup grated cheese onto each slice. Top each with 2 tomato slices. Sprinkle with pepper. Place 2 bacon slices atop each, breaking into pieces if necessary to fit. Press 1/4 cup grated cheese over bacon on each. Top sandwiches with remaining bread slices, then spread 1/2 tablespoon mayonnaise over top of each sandwich. Heat 2 heavy large skillets over medium heat. Add 2 sandwiches, mayonnaise side down, to each skillet. Place plate atop both sandwiches to weigh down. Cook sandwiches until bottom is golden brown, about 2 minutes. Spread top of each sandwich with 1/2 tablespoon mayonnaise. Turn sandwiches over, mayonnaise side down. Top with plates and cook until golden brown on bottom, about 2 minutes. Transfer sandwiches to work surface. Cut sandwiches crosswise in half and serve.

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Tags: applewood-smoked bacon, bacon, grilled cheese sandwich, sharp cheddar cheese, tomato

Here’s a great appetizer for holiday entertaining: pimento-stuffed olives wrapped in an easy-to-make cheese pastry then baked until golden brown. They are tasty, bite-sized and sure to be a party pleaser…you may even want to double the recipe!

Note: The recipe says to “drop the dough by tablespoons onto wax paper” — just make sure you don’t bake them on the wax paper or you will probably end up with a waxy baked olive mess. The wax paper is for prepping purposes only.

Baked Cheddar Olives
-recipe from Gourmet Magazine

Makes about 24 Cheddar olives

1 cup grated sharp Cheddar
2 tablespoons unsalted butter, softened
1/2 cup all-purpose flour
1/8 teaspoon cayenne
a 3-ounce jar small pimento-stuffed green olives (about 24), drained and patted dry

In a bowl combine the Cheddar and the butter, add the flour and the cayenne, and blend the dough until it is combined well. Drop the dough by tablespoons onto wax paper and wrap or mold each tablespoon around each of the olives, covering each olive completely. Bake the wrapped olives on a baking sheet in the middle of a preheated 400°F. oven for 15 minutes, or until the pastry is golden, and serve them warm.

Tags: Appetizer, pimiento-stuffed green olives, sharp cheddar cheese