Grilled Four-Cheese Sandwiches with Applewood Smoked Bacon, Heirloom Tomato, and Sun-Dried Tomato Aioli

Name: Grilled Four-Cheese Sandwiches with Applewood Smoked Bacon, Heirloom Tomato, and Sun-Dried Tomato Aioli
Prep time: 10 min
Total time: 25 min
Yield: 2 Servings
Ingredients: 4 slices bread, sourdough or your favorite; butter; 2 slices cheddar cheese; 2 slices Provolone cheese; 2 slices Gouda cheese; 2 slices Fontina cheese; 4 slices applewood smoked bacon; 1 heirloom tomato, sliced; butter for spreading on both sides of bread; sun-dried tomato aioli, recipe below; u00bc cup drained sun-dried tomatoes; 1 small garlic clove, smashed; Pinch of cayenne pepper; u00bd cup mayonnaise

By Leslie Blythe Bacon, Cheese, Sandwich Grilling

March 29, 2019

Growing up in Indiana, I ate many grilled cheese sandwiches, which consisted of Velveeta and Wonder Bread. This classic sandwich is one forged in childhood memories. My palate has matured a bit and taken it up a notch or two with this recipe for Grilled Four-Cheese Sandwiches with Applewood Smoked Bacon, Heirloom Tomato, and Sun-Dried Tomato Aioli. There really is nothing more comforting than a good grilled cheese sandwich.

Prep: 10 mins
Cook: 15 mins
Yields: 2 Servings

Ingredients

4 slices bread, sourdough or your favorite

butter

2 slices cheddar cheese

2 slices Provolone cheese

2 slices Gouda cheese

2 slices Fontina cheese

4 slices applewood smoked bacon

1 heirloom tomato, sliced

butter for spreading on both sides of bread

sun-dried tomato aioli, recipe below

Sun-Dried Tomato Aioli

¼ cup drained sun-dried tomatoes

1 small garlic clove, smashed

Pinch of cayenne pepper

½ cup mayonnaise

Directions

1Cook bacon according to package instructions. Pan-fry until crispy or bake on a foil-lined baking sheet in preheated 400° F oven for 20 minutes. If you want the bacon to be extra-crispy, cook for 2 minutes longer. Drain on a paper towel-lined plate.

2Coat the outside of each slice of bread with butter. Spread the sun-dried tomato aioli on the other side of the bread slices.

3Place cheese slices on bread. Top with bacon and tomato.

4Cook on medium-low heat (or even low) until lightly golden brown on each side and the cheese is melted.

5Cut in half and eat immediately.

Sun-Dried Tomato Aioli

1In a food processor, pulse the sun-dried tomatoes with the garlic and cayenne until finely chopped, then purée until smooth. Add the mayonnaise and pulse just until blended.

Make Ahead

1The aioli can be refrigerated for up to 1 week. Let return to room temperature before serving.

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