Cheesy Does It

Carole Davis


This is Ina Garten's best recipe. I serve it with my roasted tomato soup

☆☆☆☆☆ 0 votes
10 Min
45 Min


12 slice
cooked bacon
1 c
good mayo
1/4 c
djion mustard
1/4 c
grated parmesan
1 1/2 tsp
kosher salt
1/2 tsp
black pepper
loaf of country white bread sliced thick
6 Tbsp
salted butter
6 oz
gruyere cheese
6 oz
extra sharp cheddar


1Preheat the oven to 400 degrees. Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned. Drain on a plate lined with paper towels and cut in 1-inch pieces.
2Meanwhile, combine the mayonnaise, mustard, Parmesan, salt, and pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with butter. Flip the slices and spread each one generously with the mayonnaise mixture. Don't neglect the corners!
3Grate the cheeses in a food processor fitted with the largest grating disk and combine. Distribute the bacon evenly on half the slices of bread. Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce side down.
4Meanwhile, heat an electric panini press. When the press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted. Allow to cool for 2 minutes. Cut in half and serve warm.
5If you don't have a panni then cook on the griddle and weight down with a plate.

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy