Bacon-Topped Grilled Cheese

Photo: psfreeman

This robust revision of an all-American lunch classic gets heartiness from bacon and extra flavor from onion, sour cream and oregano. From Nita Crosby: St. George, Utah. Recipe published in Quick Cooking May/June 2004.

Yield: 4 servings
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Ingredients

  • 8 slice(s) sourdough bread
  • 4 slice(s) part-skim mozzarella cheese
  • 2 large tomatoes, thinly sliced
  • 8 bacon strips, cooked
  • 4 tablespoon(s) sour cream
  • 4 tablespoon(s) finely chopped onion
  • 1/4 teaspoon(s) dried oregano
  • 4 slice(s) cheddar cheese
  • 2 tablespoon(s) butter, softened

Preparation

  1. • 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.
  2. • 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.


August 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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