Bacon And Roasted Tomato Grilled Cheese Sammie Recipes

BACON AND TOMATO GRILLED CHEESE SANDWICH

Steps:

• Spread about 1 tablespoon butter into the bottom of a large skillet (or just leave some fat in the pan from the bacon).
• Spread 1 tablespoon (can use more) onto one side of each slice of bread.
• Place the 4 slices of bread butter-side down onto a large skillet or flat grill.
• Top with 1 slice of cheese, 2 slices of tomato and 2 slices cooked bacon, then 1 more slice of cheese.
• Cover with a slice of bread (butter-side facing outside).
• Fry over medium turning once with a spatula until golden brown on both sides.

GRILLED CHEESE, BACON AND OVEN-DRIED TOMATO SANDWICH

Steps:

• Spread 3 tablespoons butter on one side of each slice of bread. Place bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with sliced brie and tomatoes. Sprinkle a portion of the cheddar cheese mixture evenly over brie; add fried onion rings. Sprinkle with the remaining cheddar cheese mixture and add bacon; top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

GOURMET GRILLED CHEESE WITH BACON, ROASTED TOMATO, AND BASIL

Steps:

• Toss the tomato slices in oil, season with salt and desired seasonings and roast at 400 degrees until slightly charred.
• Fry bacon in a pan while tomato is roasting.
• Butter outside of each piece of bread. Layer provolone cheese, then basil, then cheddar cheese, then bacon, then tomato on sandwich.
• Grill on medium heat until cheese is melted and exterior has browned.
• Cut in half and serve.

TOMATO BACON GRILLED CHEESE

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
• Heat a large skillet over medium heat. Spread butter onto one side of each slice of bread. Lay 4 slices of bread, butter side down, in the skillet. Top with a slice of cheese, 2 slices tomato, bacon, and another slice of cheese. Cover with a slice of bread, butter side out. Fry sandwiches until golden on both sides.

GRILLED CHEESE WITH TOMATOES AND BACON

Steps:

• Season tomatoes with sea salt and set aside.
• In a large cast-iron skillet over medium-high heat, place bacon in an even layer and cook until crisp, about 3 minutes per side. Transfer to a paper towel-lined plate.
• Spread each piece of bread with a thin layer of mayonnaise. Reduce heat to medium. Place bread in cast iron skillet mayonnaise-side down. Top with layers of gruyère on one half of the bread and provolone on other side. Place sliced tomatoes and bacon on one side of the bread and cover skillet.
• When cheese has begun to melt, top the tomatoes and bacon with another bread slice, mayonnaise-side up. Flip occasionally until both sides are golden brown. Serve immediately.

BACON AND ROASTED TOMATO GRILLED CHEESE SAMMIE

Steps:

• 1. Cook bacon, this is the method I use. Place bacon on heavy baking sheet, bake in 375º oven for 20-25 min depending on thickness of bacon, drain.
• 2. Slice tomatoes and place a tad of olive oil in a non stick skillet or on a flat griddle, roast tomato slices turning once.
• 3. Butter bread on one or both sides. Toast on one side on griddle then flip, place grated cheese, bacon, roasted tomatoes, Thai garlic chile sauce and fresh cilantro leaves on, then top with more cheese, place 2nd slice of bread on top. Toast on low heat until cheese is melted (you can also place in oven on 375-400 for a few minutes on baking sheet to finish melting cheese once bread is toasted.
• 4. Cheeses- I prefer using a white melting cheese such as Muenster, Asadero or Monterey Jack or pepper jack.

BACON-TOPPED GRILLED CHEESE

Steps:

• Place mozzarella cheese on four bread slices; layer each with a fourth of the tomato slices, two bacon strips, 1 tablespoon sour cream, 1 tablespoon onion, a pinch of oregano, one slice of cheddar cheese. Top with remaining bread., Butter outsides of sandwiches. In a small skillet over medium heat, toast sandwiches for 3-4 minutes on each side or until cheese is melted.

SMOKY TOMATO SOUP WITH MINI GRILLED CHEESE AND BACON SAMMIES

Steps:

• Heat the oil in a soup pot over med-high heat; add in the chopped bacon; cook until crisp, 2-3 minutes.
• Using a slotted spoon, transfer the crispy bacon to paper towels to drain and reserve for the mini grilled cheese and bacon sammies.
• To the same pot, add the garlic, onions, celery, and carrots; season with salt and pepper.
• Cook for 5-6 minutes, until the vegetables are tender.
• Scoop the veggies into a food processor, add about 1/2 cup chicken stock and the marjoram, and puree until smooth.
• Return the pureed veggies to the pot, place back over med-high heat, and add the remaining chicken stock, crushed fire-roasted tomatoes, sugar, and the smoked paprika; bring up to a bubble, stir in the cream, and keep warm over low heat while you make the sammies.
• Heat some butter in a big skillet over medium heat.
• While the butter is melting, lay 8 of the bread slices on a cutting board.
• Top each one with a slice of cheese, a sprinkle of the reserved bacon, some chives, and another slice of bread.
• Transfer 4 of the mini sammies to the hot skillet and cook until the sandwich is toasted on both sides and the cheese is melted; repeat with the remaining 4 sammies.
• Serve the smoky tomato soup with some popcorn floating on top and the mini grilled cheese and bacon sammies on the side.

BACON & TOMATO GRILLED CHEESE

Steps:

• Spread 1 side of each bread slice with 1/2 tablespoon butter.
• Layer 1 slice cheese, 2 slices tomato, 2 slices bacon, 3 to 4 spinach leaves and 1 slice cheese onto each of 4 slices bread, buttered-side down. Top with remaining bread slices, buttered-side up.
• Heat 10-inch skillet over medium heat.
• Place 1 sandwich into skillet; cook, turning once, 8-10 minutes or until golden brown and cheese is melted. Repeat with remaining sandwiches.

BACON, TOMATO & TRIPLE CHEESE GRILLED CHEESE

Steps:

• Cook bacon and chicken bacon as required.
• Start with 2 slices of sourdough bread. Squirt both pieces with the Sandwich Spread.
• Layer 2 ounces Provolone Cheese, 2 ounces Peppadew Cheese and 2 ounces Smoked Gouda Cheese onto bread.
• Add 4 slices either Bacon or Chicken Bacon and 2 tomato slices per sandwich.
• Top with second slice of bread.
• Can be cooked on a griddle or in a panini press. Cook just until the cheese starts to melt. Serve warm.

BACON, TOMATO AND CHEESE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Place bread cubes on rimmed baking sheet; bake 10 min. or until lightly toasted. Meanwhile, cook and stir bacon and onions in skillet on medium heat until bacon is browned and onions are tender.
• Combine bread cubes, onions and bacon in large bowl. Stir in tomatoes. Spoon half the bread mixture into 13x9-inch baking dish sprayed with cooking spray; top with half the cheese slices. Repeat layers. Whisk eggs and milk until well blended; pour over bread mixture.
• Bake 35 min. or until center is set. Let stand 5 min. before serving.

GRILLED CHEDDAR, TOMATO AND BACON SANDWICHES

Steps:

• 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