Denmark Delight Grilled Cheese With Crispy Bacon Recipes

BACON GRILLED CHEESE 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. Sprinkle cheddar cheese mixture evenly over brie; 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.

DENMARK DELIGHT GRILLED CHEESE WITH CRISPY BACON

Steps:

• Line a baking sheet with foil. For EASY clean up.
• Lay bacon slices on the foil lined baking sheet.
• Sprinkle bacon with brown sugar and chili powder giving them a toss to coat then spread bacon out in a single layer.
• Place pan on the center rack of a cold oven.
• Close oven door.
• Turn oven on to 400°F Check 17 to 20 minutes later. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches 400 degrees.
• Keep your eye on the bacon during the final few minutes of cooking to make sure that it doesn't burn. Also, remove the cooked bacon from the hot pan right away. The heat from the pan and the hot bacon fat will continue cooking the bacon.
• Heat a cast iron or heavy bottom skillet to medium high heat.
• Layer your sandwich:.
• Start with bread slice, cheese, red bell pepper slices, pickle slices, bacon, cheese, optional basil, bread slice. Spread butter over the top of the sandwich. Place the sandwich top side down (butter side down) on the hot pan. Butter the exposed side of the sandwich.
• Let cook for a minute and then flip over to its other side.
• Press down on the sandwich with a spatula or lay a heavy pan on the sandwich. Cook for 2 minutes flip and wiegh down and cook for 1 minute more. If you have a panini press do use it.
• The sandwich is done when the sides are toasted and the cheese is melted. Cut in half and ENJOY!

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.

GRILLED CHEESE CROISSANT DONUT (CHEESY BACON CROISSONUT)

Steps:

• Open one tube of dough and unroll onto a lightly floured clean work surface. Lightly dust the top of the dough and a rolling pin with flour and roll the dough to a 12-by-14-inch rectangle, about 1/8 inch thick. Roll out the second tube of dough to the same size and thickness.
• Place the cheese slices in a single layer over one rectangle of dough. Put the second rectangle of dough on top of the cheese slices and roll with the rolling pin to seal. Fold the right side of the dough over one-third of the way to the center, and do the same with the left side to tri-fold the dough. Roll the dough back out to a 6-by-10-inch rectangle about 3/8 inch thick. Using a 3-inch donut cutter or 3-inch round cutter with a 1-inch round hole, cut out 4 donut shapes from the dough.
• Pour enough oil in a heavy-bottomed Dutch oven to come 3 inches up the sides. Heat over medium-high heat until a deep-fry thermometer inserted in the oil registers 340 degrees F. Fry the donuts in batches until golden brown, about 1 minute per side. Drain on a wire rack-lined baking sheet.
• In a small bowl, mix together the Dijon mustard and honey until well combined. Use a pastry brush to brush the tops of the donuts with the honey mustard and sprinkle with the chopped bacon. Serve immediately.

GRILLED CHEESE WITH BACON AND THOUSAND ISLAND DRESSING

Steps:

• Cook the bacon in a large nonstick skillet over medium heat until crisp, about 8 minutes. Remove and drain on a paper towel-lined plate. Wipe out the skillet.
• Heat the butter in the skillet over medium heat. Add 2 bread slices. Top each with one-quarter of the cheese and 2 strips bacon. Spread 2 bread slices with some of the dressing and press them on top of the sandwiches, dressing-side down. Cook until the cheese melts and the bread is golden, 3 to 4 minutes per side. Repeat to make 2 more sandwiches, adding more butter as needed.