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.

Editors' Recommendations

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…
Chefs reveal their best easy barbecue sauce recipes to up your grilling game
Perfect your meal with these great barbecue sauce recipes
Cherry bbq sauce on chicken.

 

Grilling season is upon us, and we’re stocking the pantry with things like dry rubs for barbecue and seasoning salts. And while we always love a good homemade meat glaze, there is no shame in going out and buying a bottle of barbecue sauce when you’re strapped for time. Or maybe you’re simply feeling a little bit lazy. Don’t worry, we’re not judging. There are plenty of top-notch bottled barbecue sauces on the market these days, many of which are made without high-fructose corn syrup or artificial flavors. But making a grilling sauce from scratch doesn’t have to be a big production.

Read more
Esquites is the side dish your spring and summer menus need (and we have a great recipe for it)
All of the incredible flavor of Mexican street corn, none of the mess
Esquites

If you've ever had proper Mexican street corn, you know that it isn't an exaggeration to say that there's really just nothing better in existence. There's a reason that adorable little kid went viral for singing corn's praises -- everyone can relate. Because, of course, we can. A sweet and golden, freshly harvested piece of early summer corn, slathered in sour cream, cheese, summertime citrus, and delicious spices? No. There's nothing better, and we will die on that hill.
Unfortunately, there's one drawback to this summertime snack. It's messy. Granted, that's also one of the beautiful things about it, but there are certain occasions when that wet, drippy, creamy goodness isn't always welcome. Thankfully, there's an answer to this little problem. Esquites.
Esquites has all the flavor of Mexican street corn, but rather than being served on a stick, it can be served neatly in a bowl, ready to be topped on chips, in a taco, or let's be real -- nothing but a spoon.

How to customize your own
The other beautiful thing about esquites is that the dish is easy to customize for any number of dietary preferences or restrictions. The esquites recipe below, for example, calls for bacon which you could easily leave out. The mayonnaise can simply be swapped for a vegan version if that's your preference. Not a fan of the heat? Go easy on the chilis. So long as the corn has that traditionally perfect char, and it's held together with a creamy, delicious, savory base, you've got yourself a winning dish that will disappear in seconds.

Read more
Exclusive: this easy dill pickle pimento cheese dip recipe is perfect for spring snacking
This tradition has been going strong since the 40s. Now you can enjoy it at home.
Dill pickle pimento cheese dip

Even if golf isn't really your thing, you must know that, apart from the sport itself, the Masters is really all about one thing for those who attend — the Pimento Cheese sandwiches. Alright, that's probably an exaggeration, given that the Masters is a pretty big deal when it comes to golf. But for those of us who, honestly, attend just about any event solely for the food, it all comes down to the snacks.
The famous Masters' pimento cheese sandwiches started back in the late 40s when husband and wife Hodges and Ola Herndon whipped up a big batch and sold them to hungry golfers and fans at the famous tournament. At the time, a quarter was the going rate for this delicious snack, which has now, thanks to adoring fans, become a staple of Masters' tradition.

Now sold for a mere $1.50 a piece, the pimento cheese sandwich legacy lives on, being sold at Augusta National's concession stands throughout the tournament. They're made fresh every day and come wrapped in grassy green plastic bags for easy eating on the go.
If you're one of those golf fans who's mourning the end of the Masters and just can't wait a whole year for the return of its festivities, we've got some good news for you. Wye Hill Kitchen & Brewing in Raleigh, N.C. has created their own personal twist on this Masters' classic that you can make at home. Wye Hill has shared their incredible recipe exclusively with The Manual, and we can't get enough of this dip. It marries creamy housemade pimento cheese and tangy dill pickle relish for the ultimate shareable snack.
So whether it's the golf tournament, baseball game, or Dancing with the Stars finale, this incredibly delectable snack will have every single person reaching for more.
Dill pickle pimento cheese dip recipe

Read more