Sourdough Grilled Cheese Recipe with Swiss, Cheddar, Bacon, and Tomato
This is a classic, simple grilled cheese recipe. Crisp bacon adds texture and enhances the savory, meaty qualities of swiss and cheddar. A thick cut tomato provides acidity that cuts through the richness and salt. The natural tang of sourdough bread also serves to balance the rich ingredients. In the recipe below, we also offer suggestions for ways to enhance the grilled cheese by featuring high-quality specialty cheese, fried cured ham, and a spicy, tomato chutney.
2 slices sourdough bread
1 teaspoon mayonnaise
1/4 cup Swiss-style cheese, grated
1/4 cup Cheddar, grated
3 strips thick cut bacon (Want to make it fancy? Try frying up Our Lady Edson Cured Ham instead)
1 teaspoon vegetable oil
2 thick slices of tomato, heirloom preferred
2 teaspoons Le Bon Magot tomato & white sultana chutney
Grate the cheddar and swiss-style of cheese in a bowl and mix together to combine.
Heat a cast iron or non-stick pan over medium heat for 3 minutes. Coat the bottom of the pan with the 1 teaspoon vegetable or canola oil.
Place the 3 strips of bacon in the pan, laying them flat. Allow them to cook for 5 to 10 minutes, checking after the 5 minute mark to ensure even browning. Note: If you need to move the bacon around with tongs after the 5 minute mark to ensure even browning, please do so.
Flip the bacon onto the other side and repeat. Make to not overcook the bacon in the center, so there is a nice balance of crisp, brown edges and a chewy center.
After the bacon is browned and crisp, turn off the heat and remove from the pan with tongs. Place the bacon on a paper towel lined plate or small baking sheet.
Grilling the sandwich
Set your cast-iron or non-stick pan over medium-low heat (you can crank it up later if needed) and let it warm up, abut 3 minutes.
Spread a thin layer of mayonnaise, about 1/2 teaspoons, on one side of the bottom slice of bread. Place this piece face-down in the pan so that the mayonnaise-covered side is in contact with the pan. Optional: If you are using our store's tomato chutney, you can spread those 2 teaspoons onto the other side of the bread before adding the cheese.
Arrange your grated cheese on the top side of the bread in the pan, then carefully top it with the bacon and tomato slices. Note: you can bunch the grated cheese together somewhat with your hands before placing on the bread so strips of cheese don't fall out into the pan.
Spread a thin layer of mayonnaise on the second slice of bread, then place it face up on top of the bread, cheese, bacon, and tomato in the pan.
Let the sandwich cook until the bottom slice is browned to your liking and the cheese has begun to melt.
Carefully flip the sandwich using a spatula or turner. Brown the other the other side.
When your sandwich is done, remove it from the heat, plate it, and cut it in half (we prefer triangles, but you do you).
Serve and enjoy immediately.
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