The Texan Panhandle Melt

julie merriman


This sandwich takes grilled cheese to the next level - smoky, salty, spicy and savory! Just what any cowboy or cowgirl could want in a sandwich - or anyone else for that matter!

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4 slice
smoky bacon
4 Tbsp
2 dash(es)
liquid smoke flavoring
2 Tbsp
diced green chilies
1 tsp
ground cumin
1 tsp
smokey paprika
4 slice
sourdough bread
8 slice
pepperjack cheese
8 slice
deli sliced roast beef
1/2 c
sweet and spicy bread and butter pickles
4 slice
heirloom tomato
4 slice
thinly sliced red onion
3 Tbsp
unsalted butter
1 tsp
smoked salt

Directions Step-By-Step

In sauté pan, cook bacon until browned and crispy. Remove to paper towel lined plate and set aside. In small bowl, whisk together the mayonnaise, liquid smoke, green chilies, cumin and paprika.
Spread some of the mayonnaise mixture on each slice of bread. Top each slice of bread with two slices of the cheddar cheese. On two slices, top each with three pieces roast beef. Divide the pickles, tomato, onions and bacon on the meat topped bread. Top with the remaining two slices bread.
In bowl, mix together the butter and salt. Spread some of the butter on the top sides of each sandwich.
Place in preheated pan on medium heat, butter side down. Butter the top side of the sandwiches. Cover and cook until the bottom is browned and crispy – about 2-3 minutes. Flip the sandwiches, cover and continue cooking until the bottom is browned and crispy. Slice and enjoy.

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Beef
Regional Style: Southwestern