It’s grilled cheese season! Growing up, my ultimate winter meal was a bowl of condensed tomato soup and a grilled cheese made with white bread and American cheese. Today, I still love the combo but often make homemade roasted tomato soup and a thick sharp cheddar grilled cheese. When I saw Ina Garten’s recipe for the Ultimate Grilled Cheese, I knew I had to give it a try.
How to Make Ina’s Grilled Cheese Recipe
Here’s a quick look at how to make Ina’s bacon grilled cheese.
- Start by making the bacon. Ina recommends cooking the bacon in the oven on a sheet tray. Place 12 slices of thick-cut bacon on the tray and bake for about 30 minutes until browned and crispy. Remove the bacon to a plate lined with paper towels to soak up the excess grease.
- Here’s the step that sets Ina’s recipe apart from the rest. Mix together mayo, Dijon mustard, grated Parmesan cheese, salt, and pepper in a small bowl. Slather the outside of the bread with butter and the inside with the mayo mixture.
- Freshly grate a mixture of Gruyère or Comté and extra-sharp cheddar cheese. Assemble the sandwiches by layering the bacon and shredded cheese over the mayo mixture filling and top with the second slice of bread.
- Cook in a panini press for 3 to 5 minutes, until the sandwiches are golden-brown and perfectly crisp. Slice in half and cool for just 2 minutes before serving.
Tips for Making the Best Grilled Cheese Sandwich
There are a few things you need to know to make the very best grilled cheese sandwich. Here are a few tips from the BHG Test Kitchen and Ina herself.
- When it comes to choosing the bacon for this sandwich, Ina recommends Nodine’s applewood smoked.
- When buttering the bread, Ina reminds us to “don’t neglect the corners.” An even layer of butter on the entire slice is the secret to an evenly crisp crust.
- Freshly grated cheese is a grilled cheese must that both Ina and the BHG Test Kitchen swear by. Pre-shredded cheese has anti-caking ingredients that don’t allow for the perfect melty texture or epic cheese pull. Ina’s hack of using her food processor to grate the cheese makes quick work of it.
- For this grilled cheese, we recommend thick slices of sourdough bread. They stand up best to the rich, cheesy filling.
- If you’re making grilled cheese sandwiches for a crowd, cook them in batches and keep them warm in the oven until you’re ready to serve.
- We like to serve any grilled cheese sandwich with a fresh green salad that’s tossed in an acidic vinaigrette. This helps cut through the richness of the grilled cheese.
The Verdict on Ina Garten’s Grilled Cheese
There’s a lot to love about this grilled cheese sandwich. The creamy Parmesan filling is a total game changer, and something I’ll add to every single grilled cheese I make at home. The touch of Dijon in the filling helps balance the smoky bacon and cheeses. And don’t get me started on the cheese! The blend of nutty Gruyère and sharp cheddar melts beautifully. All that’s missing for me is a bowl of tomato soup.
