Skip to main content

The Manual may earn a commission when you buy through links on our site.

Sink Your Teeth into this Maple Bacon Grilled Cheese Recipe

Of all the sandwiches in all the world, there is perhaps no sandwich that is as simple and yet as complex as the grilled cheese. In America, the grilled cheese’s origins were humble — it’s widely regarded that an open faced, heated cheese sandwich named the Cheese Dream was the first iteration of a grilled cheese. It was created during the Great Depression and was seen as a cheap meal that could be easily reproduced for large crowds. From there, societies around the world took it and run.

On the very basic level, everything you need to know about a grilled cheese sandwich is contained within the name. You’ve got cheese, you’ve got bread, and you’ve got heat. From there, though, the possibilities are literally endless. What kind of cheese? What kind of bread? Are you using butter or oil to coat the bread before heating, or are you putting the fat source on the pan? Are you using a pan or the microwave or the oven? What about the American staple, the

George Foreman Grill

?

We haven’t even gotten into toppings and we’re still at the point of having myriad possibilities.

Don’t you worry, though. April is National Grilled Cheese Month (yes, month) and we know you want to celebrate in style. That’s why we talked to someone who knows his grilled cheese: Melt Shop CEO and founder Spencer Rubin.

Rubin shared Melt Shop’s gooey and delicious Maple Bacon Grilled Cheese. It’s got everything we love in a sandwich: cheese, more cheese, and bacon. Check out the recipe below and enjoy!

Maple Bacon Grilled Cheese

melt shop maple bacon grilled cheese recipe
Melt Shop

Ingredients:

  • 2 slices sourdough bread
  • 2-3 slices thick-cut applewood smoked bacon
  • 3 oz aged yellow cheddar (sliced or shredded)
  • 1 oz sharp cheese spread (brick spread)
  • 1 oz Vermont maple syrup
  • 2 tbsp salted butter (room temperature)

Method:

  1. In frying pan, cook bacon until crisp; set aside on paper towel to remove excess grease.
  2. Pre-heat cast iron skillet to 350 degrees Fahrenheit.
  3. Butter one side of each slice of bread and place butter side down on cutting board.
  4. Place half cheddar cheese on one slice of bread.
  5. Cover cheddar cheese with sharp cheese spread by breaking it into a few small chunks and distributing evenly.
  6. Cover cheese spread with bacon and remaining cheddar cheese.
  7. Close sandwich with second slice of sourdough bread, butter-side up.
  8. Place sandwich in pre-heated cast iron skillet and place weight or plate on top; let cook for 2-3 minutes until golden brown, flip and repeat.
  9. Once sandwich is golden brown on both sides and cheese has melted, remove sandwich, open, and pour maple syrup evenly on the inside.
  10. Cut in half, serve, and enjoy the maple bacon-y cheesy deliciousness.
Topics
Sam Slaughter
Sam Slaughter was the Food and Drink Editor for The Manual. Born and raised in New Jersey, he’s called the South home for…
How to grill corn on the cob: The tips, tricks, and recipes you need
This classic barbecue dish just got a whole lot better
Grilled corn on the cob

Fresh corn is an absolute summertime staple. We don't care how progressive or trend-setting your barbecue menu is; if you're not serving up grilled corn on the cob, you're doing it wrong. Not only is that juicy, sweet taste beautifully accented by the smokey char of the grill, but it's yet another dish that's even better when cooked over the flames.

Forget about that pot of water on the stove, heating up the kitchen on an already sultry summer day. That's a hard pass. If you ask us, that corn always belongs on the grill, and once you master how to grill corn on the cob, these are some of our favorite recipes.

Read more
This eggnog French toast recipe may be your new holiday breakfast favorite (it’s definitely ours)
Eggnog french toast is so, so good
Eggnog French toast

This time of year, there are endless traditional and festive recipes to enjoy. Whether your family celebrates the holiday with honey-baked ham, a beautiful rib roast, or a gorgeous seafood spread, there are tons of dishes that we associate with the December holidays. And that's even before Christmas cookies and cocktails come into play. Yes, as far as holiday dining is concerned, we've got plenty of options in the way of dinner and treats. But what about the most important meal of the day? Don't our holiday breakfast tables deserve a little holly jolly sprinkle, too? We think so. That's why we love this incredibly delicious eggnog French toast recipe from St. Pierre Bakery.
We've always loved St. Pierre Bakery for its delicious baked goods, from pillowy brioche to delicious waffles and lace-thin crêpes. Their signature orange packages are easy to find at most grocers, including Walmart, so a decadently soft and buttery treat is always nearby. Of course, any brioche you happen to have in your bread box will work perfectly for this recipe, as well.
This indulgent breakfast calls for one of our very favorite holiday ingredients, eggnog liqueur, to give this Saturday morning staple a Christmas-y upgrade, and we are here for it. Topped with perfectly caramelized oranges, a drizzle of homemade butterscotch sauce, and a snowy dusting of powdered sugar, this dish is special enough to become a new Christmas morning tradition.

Eggnog French toast with caramelized oranges recipe
Ingredients

Read more
Our pasta carbonara recipe makes it easy to get great results every time (without scrambling your eggs!)
Carbonara, everyone's secret favorite pasta dish
Pasta carbonara

Pasta carbonara is one of those unique foods that are somehow simultaneously simple yet complex, perfect for either a drunken meal at 2 a.m. or for a sophisticated dinner to impress the in-laws. It's truly just perfect for any occasion - rich and comforting, classic and elegant. As with most beautifully simple dishes, though, there's the added pressure of getting every single bit just right. With so few ingredients, each one must shine, and with such a modest sauce, the texture must be flawless. And in carbonara, that can be a tricky thing to do.

Carbonara sauce is made mainly of egg yolks which can easily curdle when combined with hot pasta. And while everyone loves scrambled eggs, they don't belong in this dish. In fact, it's the entirely opposite texture one wants to achieve in carbonara. The sauce should be silky and velvety smooth, with no hint of a lumpy or grainy texture. And with a few simple tricks, this perfect sauce is very easy to achieve.

Read more