This decadent grilled cheese features a hearty white bread that lets the aged cheddar take centre stage. I've buttered up the slices with bacon fat and spiced the outer crust with a simple smoky paprika sea salt. The whole ooey-gooey mess is topped with a crispy bacon skewer which is so much more than a garnish.
Servings 1sandwich
Calories
Author Sylvia Eastman
Select to prevent your screen from going dark
Ingredients
2slicescrusty white cob bread
2slices bacon
bacon fat from bacon
1/4cupold cheddar, grated{or more to taste}
1teaspoonsmoked paprika
1/2teaspoonsmoked sea salt
Instructions
Make the bacon skewers by folding 2 slices of bacon onto a wooden skewer. Place the skewer into a heavy-bottomed pan, cast-iron if available, and fry over medium heat, turning the skewer every few minutes until the bacon is to your desired doneness. Set aside until your sandwich is grilled.
Clean the bacon fat from the pan, reserving it to butter your bread.
Mix the smoked paprika and smoked sea salt together in a small bowl.
Assemble the sandwich by buttering the bread, placing the buttered side down in the pan, then adding the grated cheese, then topping with another bacon-buttered slice. Brush with smoky paprika sea salt. Grill the first side on medium heat for about 2 minutes, flip over, shake on some more salt and then grill again for another 2 minutes until the bread is toasty and the cheese is melted. Serve with the bacon skewer.