Southern-Style Bacon Grilled Cheese Sandwich

5 from 6 votes

This over-the-top sandwich hits all the right notes of melty, hot, crispy, smoky and savory.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Snack

Keyword: bacon, cheese, comfort foods, food, grilled cheese, lunch, sandwich, southern, tomatoes

Servings: sandwiches

Calories: 871kcal

Author: Shanika

8 slices bread (I love using Dave's Killer Done Right White Bread or rustic sourdough bread)
8 slices organic American or Cheddar cheese
2 cups herb roasted tomatoes
2 cups roughly chopped candied bacon

On the outsides of each bread slice, spread a bit of the herb butter so that they become nicely crisp and golden.
On one side of 4 slices of bread, add a spoonful of pesto sauce (if using) spreading evenly until covered followed a handful of chopped bacon and herb roasted tomatoes. On the other half of each sandwich (atop remaining 4 slices), add 2 slices of cheese. Place together one side of bread that has cheese with the other side that has the pesto-bacon mixture, pressing them gently together to make a sandwich. Repeat until all sandwiches were made.
In a large skillet (12-inch) over medium-high heat, add two sandwiches (one side down), cooking until golden brown and the cheese has melted, about 3-4 minutes. Flip sandwich unto opposite side and cook from another 3-4 minutes. NOTE: The Everything bagel seasoning should be "set" into the sandwiches at this point if you're using it.
Once done, cut in halves (if desired), plate the sandwiches with your favorite side or chips and enjoy.
Bon Appetit!

CANDIED BACON: To make this delicious bacon, see my How to Make Candied Bacon recipe!
ADDING EVERYTHING BAGEL SEASONING: To bring these grilled cheese sandwiches to another level of flavor, you can add Everything Bagel seasoning on the outsides of bread after buttering, right before adding them to the skillet.
EVERYTHING BAGEL SEASONING: To make your own homemade Everything Bagel Seasoning, simply follow this recipe.
EVERYTHING BAGEL SEASONING (STORAGE):This original recipe makes about ¼ cup, however, you can always make a larger batch of this and store it in an airtight container in a dry, cool place for up to 6 months.