BACON AND CHEESE SANDWICH
Buttered bread, melty American cheese, and meaty bacon bring a tasty upgrade to a classic grilled cheese sandwich. Make on your George Foreman grill or in a skillet.
Time 7m
Yield 1
Number Of Ingredients 4
Steps:
- Heat the George Foreman or other contact grill as directed by the manufacturer. Butter one side of each of the bread slices. Place a slice of cheese on the unbuttered side of each slice of bread. Top the cheese with bacon strips. Cover with the remaining bread, buttered side up. Place the sandwich on the grill and close the lid. Grill 4 minutes or until golden brown and the cheese is melted. Cut the sandwich in half. Serve hot.
Nutrition Facts :
ONION AND BACON CHEESE SANDWICHES
Give everyday grilled cheese a boost! Top sandwiches with cooked bacon pieces and sliced onion.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- In 12-inch nonstick skillet, cook bacon over medium heat about 4 minutes, stirring occasionally, until almost cooked. Add onion. Cook 2 to 3 minutes, turning occasionally, until tender. Remove bacon and onion from skillet. Reserve 1 tablespoon drippings in skillet.
- To make each sandwich, layer cheese, bacon and onion between 2 bread slices. Place 2 sandwiches in drippings in skillet. Cover and cook over medium-low heat 3 to 5 minutes, turning once, until bread is crisp and golden brown and cheese is melted. Repeat with remaining sandwiches.
Nutrition Facts : Calories 380, Carbohydrate 32 g, Cholesterol 50 mg, Fat 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 740 mg, Sugar 3 g, TransFat 1 g
BACON GRILLED CHEESE SANDWICH
Bacon lovers, this one's for you! Overflowing with cheese and crispy bacon, this grilled cheese recipe is so hearty, you won't even need a side of tomato soup. -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 767 calories, Fat 57g fat (29g saturated fat), Cholesterol 145mg cholesterol, Sodium 1405mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.
BACON, EGG 'N' CHEESE SANDWICHES
Scrambled eggs, cheddar cheese & bacon in a little crescent roll pocket. Great for beakfast on the go.
Provided by littleturtle
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Seperate crescent rolls into triangles.
- Lay half of the triangles on an ungreased cookie sheet or in a shallow baking pan, and pinch up the edges to make rims around the triangles.
- Put cheese slices over dough and trim to fit inside.
- Sprinkle bacon over cheese.
- Mix eggs and milk together and spoon mixture into triangle shells.
- Top with remaining triangles, but don't seal.
- Bake for 20-35 minutes.
Nutrition Facts : Calories 571.7, Fat 38.2, SaturatedFat 15.8, Cholesterol 203.2, Sodium 927.6, Carbohydrate 33.2, Fiber 2.1, Sugar 2.8, Protein 22.9
CHEESE AND BACON SANDWICHES
Enjoy these cheesy bacon grilled sandwiches made using sourdough or Vienna bread - perfect for an on-the-go dinner that's ready in just 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 2
Number Of Ingredients 4
Steps:
- Heat closed medium-size contact grill for 5 to 10 minutes. Place bacon on grill. Close grill. Grill 3 to 4 minutes or until browned. Removed bacon from grill; drain on paper towels. Cut bacon slices crosswise in half.
- Carefully scrape most of drippings from grill into drip tray, using rubber scraper. Place onion on grill. Close grill. Grill 4 to 6 minutes or until tender.
- To make sandwiches, layer bacon, onion and cheese between bread slices. Place sandwiches on grill. Close grill. Grill 3 to 5 minutes or until bread is toasted and cheese is melted.
Nutrition Facts : Calories 350, Carbohydrate 39 g, Cholesterol 30 mg, Fat 1, Fiber 2 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 910 mg, Sugar 1 g, TransFat 1/2 g
BACON, EGG AND CHEESE SANDWICH
For Millie Peartree, a chef and lifelong New Yorker, the bacon, egg and cheese "is everything you need: salty, crunchy, creamy, filling." Because the iconic New York sandwich (which is also known as a "baconeggandcheese" or "B.E.C." when you're in a hurry), is made at thousands of carts and bodegas in all five boroughs, many locals wouldn't think to cook one at home. But if you're desperate for the resuscitation only a B.E.C. can provide, this homestyle adaptation delivers: gooey cheese, crispy bacon and eggs smushed between a buttered roll then wrapped tightly in foil. The only in-person experience you'll miss is waving goodbye to the bodega's owner and cat.
Provided by Ali Slagle
Categories breakfast, easy, for one, quick, sandwiches, main course
Time 20m
Yield 1 sandwich
Number Of Ingredients 7
Steps:
- Bring a large piece of parchment paper or foil to the stove. Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll. (The second side will take less time, as the pan gets hotter.)
- If you're using beef or turkey bacon, add 1 tablespoon butter to the skillet. Add the bacon and cook over medium until browned and crisp, 2 to 4 minutes per side. As the bacon cooks, press it down with a spatula. (This helps the fat render, producing crunchier bacon.) Turn off the heat and transfer the bacon to the bottom roll. Pour off all but 1 tablespoon of the fat.
- Pour the eggs into the skillet, season with salt and pepper and set over medium-low. Using a spatula, pull the egg toward the center and tilt the skillet so the egg runs to the empty part of the skillet. Repeat this all around until the surface of the egg is no longer runny but still shiny. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, just a minute. Remove from heat, fold the egg in half, and then in half again. Transfer to the bottom roll.
- Add ketchup and hot sauce as desired, then add the top roll and press down. Wrap in the parchment, smush again, and let sit for a couple minutes for all the elements to steam together. Cut in half and eat.
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THE CLASSIC BACON, EGG AND CHEESE SANDWICH RECIPE - THE …
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3/5 (1)Category Breakfast, Main CourseCuisine AmericanTotal Time 20 mins
- Slice the rolls in half horizontally. Heat a heavy pan, such as cast iron, over medium high heat and melt 2 teaspoons of the butter. Place the roll cut sides down in the pan, and let the halves sizzle until the bottoms turn golden, 1 to 2 minutes. Remove and set aside.
- Place the bacon in the pan over medium high heat and cook until it is crispy, about 4 minutes on each side. Remove the bacon to a paper towel lined plate, pour off any fat left in the pan and (carefully; that pan is hot!) use a wad of paper towels to wipe out the inside of the pan.
- Crack the eggs in a bowl and lightly beat them with the salt and pepper. Melt the remaining 2 teaspoons butter in the pan. Pour in the eggs and as the bottom sets use a spatula to lift up the edges of the eggs and let the uncooked eggs run underneath. When the bottom is almost cooked but the top is still slightly wet sprinkle over the cheese. Let the eggs cook for another minute, then fold the sides of the eggs over the middle, so that it takes on a rectangular omelet shape. Slide the omelet out of the pan onto a cutting board and cut in half, so that each piece takes on a similar shape to the ciabatta rolls.
- Place the cooked eggs on the bottom of the browned roll. Place the bacon on top of the eggs, give it all a loving squirt of Sriracha or other hot sauce, and cover with the top of the roll.
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