April is National Grilled Cheese Month – doesn’t that just make you happy? I feel like it’s a holiday made for Wisconsin. We’ve been doing our research on the hottest grilled cheese trends, and we think we’ve got a winner here, using our Tall Guy Bourbon BBQ Sauce and local specialties like Angelic Bakehouse bread and Neuske’s bacon. It’s a little sweet, a lot creamy, and I promise, you’ll want to make enough for two or three sandwiches!
Tall Guy Bacon BBQ Grilled Cheese (serves 1)
2 slices bacon, cooked crispy
2 oz. 3-year aged cheddar cheese, shredded
2 oz. soft goat cheese
2 slices Neuske’s Applewood Smoked bacon
1 tbsp. Tall Guy’s Bourbon BBQ Sauce
1/2 of a jarred roasted red pepper slice, chopped
Cook the bacon in a medium-sized pan over medium-high heat. While the bacon is cooking, combine shredded cheddar, goat cheese, BBQ sauce, and roasted red pepper pieces. When the bacon is done, let it cool slightly, then crumble and add to mixture. Leave your pan on the stove, but decrease the heat to low-medium.
Instead of buttering the bread like you would a traditional grilled cheese, dip one side of each slice into the bacon drippings, then drain the pan of any excess. Spread your filling onto one of the slices of bread and place in the pan; top with the other slice of bread.
You want to cook this sandwich slow and low – the bread will get nice and golden and crisp on the outside, and the cheese will melt together into one gooey, delicious mess.
You’re going to love the creamy texture that comes from combining goat cheese with cheddar, and the Bourbon BBQ Sauce and roasted red peppers give this sandwich a sweet undertone the compliments the salty cheese and bacon. I also really loved how the Angelic bread held up to the bacon drippings and got nice and crispy in the pan. Happy National Grilled Cheese month!
Hope you enjoyed our Recipe for Bacon BBQ Grilled Cheese!