Smoky Grilled Cheese with Festival Bacon and Caramelized Onions

Allergens

Wheat, Dairy

Ingredients

• 6 slices of thick
• cut bacon
• 2 large onions, thinly sliced
• 8 slices of crusty bread
• 1 1/2 cups shredded sharp cheddar cheese
• 3 tablespoons unsalted butter, softened
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste

Instructions

1. Cook the bacon in a large skillet over medium heat until crispy and brown, then transfer to paper towels to drain. Reserve the bacon grease in the skillet for later use.
2. In the same skillet with reserved bacon grease, add sliced onions and cook over medium low heat until caramelized, stirring occasionally, about 15 20 minutes. Season with salt, pepper, smoked paprika, and cayenne pepper (if using) during the last few minutes of cooking. Remove from heat and set aside.
3. Preheat an outdoor grill or a stovetop grill pan to medium heat.
4. Assemble the sandwiches by layering caramelized onions, crispy bacon, and shredded cheese between two slices of bread. Spread softened butter on the outside of each sandwich. Sprinkle smoked paprika over the buttered sides.
5. Grill the sandwiches for 2 3 minutes per side or until golden brown and cheese is melted. Press down gently with a spatula if needed.
6. Remove from grill, let cool slightly, then cut diagonally in half. Serve immediately while still warm.

Chef’s Insight

Don't be afraid to get creative with the cheese - mix and match your favorite types for an even bolder flavor.

Notes

To elevate this dish to a whole new level, try adding a slice of tomato or some sautéed mushrooms between the cheese and bacon layers.