Bacon lovers, this one’s for you! Overflowing with cheese and crispy bacon, this grilled cheese recipe is so hearty, you won’t even need a side of tomato soup. —Josh Rink, Taste of Home Food Stylist
Total Time

Prep/Total Time: 25 min.


4 servings


6 tablespoons butter, softened, divided 3 tablespoons mayonnaise 3 tablespoons finely shredded Manchego or Parmesan cheese1/8 teaspoon onion powder8 slices sourdough bread4 ounces Brie cheese, rind removed and sliced1/2 cup shredded sharp white cheddar cheese 1/2 cup shredded Monterey Jack cheese1/2 cup shredded Gruyere cheese 8 cooked bacon strips


Spread 3 tablespoons butter on one side of each slice of bread. Place bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder. To assemble sandwiches, top toasted side of 4 bread slices with sliced brie. Sprinkle cheddar cheese mixture evenly over brie; add bacon. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

Nutrition Facts

1 sandwich: 767 calories, 57g fat (29g saturated fat), 145mg cholesterol, 1405mg sodium, 31g carbohydrate (3g sugars, 1g fiber), 32g protein.