Southern-Style Bacon Grilled Cheese Sandwich

Ingredients

• 4 slicesbread
• about 200 g (2 cups)organic sharp or mild Cheddar, grated or shredded
• about 150 g (1 cup)herb-roasted tomatoes
• 4 stripscandied bacon, chopped
• 60 ml (4 tablespoons)garlic herb butter
• 30 ml (2 tablespoons)pesto, homemade or shop-bought
• about 20 g (½ cup)kale, chopped

Instructions

1. 1

   Prepare the butter

   Make the garlic herb butter using the original publisher’s recipe, which takes about 5 minutes.

2. 2

   Butter the bread

   Spread a little herb butter over the outside of each bread slice so it can crisp and turn golden as it cooks.

3. 3

   Build the sandwiches

   Divide the chopped bacon and roasted tomatoes between two bread slices, and put the cheese on the other two. Bring one cheese-topped slice together with one bacon-and-tomato slice to form each sandwich, pressing gently. Add pesto or chopped kale at this stage if using.

4. 4

   Cook until golden

   Set a large 30 cm (12-inch) frying pan over a medium-low heat and cook the two sandwiches for about 4–5 minutes, until the underside is golden and the cheese has melted. Flip and cook the other side for another 4–5 minutes. A burger or grill press can help flatten the sandwiches slightly and encourage the cheese to melt.

5. 5

   Serve the sandwiches

   Cut the sandwiches in half if you like, then serve with a side such as crinkle-cut or sweet potato chips, macaroni cheese, coleslaw, soup, baked sticky barbecue wings or crisps.

What is a Southern-style bacon grilled cheese?

Grilled cheese is a familiar toasted sandwich built around bread and melted cheese. This version takes a sweet-and-savoury route, combining candied bacon with roasted tomatoes and Cheddar.

The recipe is Southern-style in its use of candied bacon and rich accompaniments rather than a strict regional formula. Herb butter gives the bread a flavourful, crisp exterior, while the filling balances smoky sweetness with tangy tomato.

Nutrition and macros by portion

The nutrition label shows one serving as written: 185 calories, 7g protein, 33g carbs, 3g fat.

The bread supplies most of the carbohydrates, while Cheddar and candied bacon contribute protein and fat; the herb butter also adds fat. Pair a sandwich with salad or vegetables to add freshness and balance the plate.

The ingredients that shape the filling

Cheddar: Sharp Cheddar makes the cheese flavour more pronounced, while mild Cheddar gives a gentler result. Grate or shred it so it is easy to distribute across the bread.

Tomatoes and bacon: Roasted tomatoes bring softness and savoury depth; candied bacon adds a sweet, salty crunch. Chop the bacon so it is easier to portion into each sandwich.

Optional extras: Pesto adds an herby note, and chopped kale brings a leafy contrast. They are optional, so the core sandwich works without them.

Getting an even, golden crust

Butter the outside faces of the bread, not the inside where the filling goes. A thin, even coating helps the bread brown without making the edges greasy.

Keep the pan at medium-low heat. This gives the Cheddar time to melt before the bread gets too dark.

How to assemble without spills

Layer the bacon and tomatoes on one slice and the cheese on the other, then close the sandwich. This keeps the fillings spread across the bread instead of collecting in one spot.

Press the slices together gently rather than squeezing hard. A little pressure helps the sandwich hold its shape while it cooks.

Doneness and texture cues

Look for a golden-brown underside before flipping, and check that the cheese is melted when the second side is done. If the bread is browning quickly while the cheese remains firm, lower the heat.

A press can flatten the sandwich slightly and help the filling warm through. Use it gently so the tomatoes and bacon do not push out from the sides.

What to serve alongside

The publisher suggests pairing the sandwiches with chips, macaroni cheese, coleslaw, soup, baked sticky barbecue wings or crisps. Tomato soup is a particularly natural match for the roasted tomato in the filling.

For a lighter-feeling plate, serve with a simple salad or extra vegetables rather than another rich side.

Recipe notes & tips

• Grate the Cheddar evenly so it spreads across the sandwich and melts consistently.
• Keep the heat medium-low to brown the bread gradually while the cheese melts.
• Chop the bacon and tomatoes into manageable pieces for more even filling.
• Add pesto or kale before closing the sandwich so they stay tucked inside.
• Use a press gently if you want a flatter sandwich and more contact with the pan.
• Cut the sandwiches in half after cooking for easier serving.

Variations

• Change the Cheddar: Use sharp or mild Cheddar to suit the strength of flavour you want.
• Add pesto: Spread it inside the sandwich for an extra herby note.
• Include kale: Add chopped kale with the bacon and tomatoes for a leafy element.
• Skip the candied bacon: Leave it out for a meat-free version, keeping in mind the filling will taste less sweet and smoky.
• Choose a different side: Serve with coleslaw, soup, chips or crisps as suggested by the publisher.

Common mistakes to avoid

• Heat too high: The bread can brown before the cheese melts; cook over medium-low heat.
• Too much butter: A heavy coating can make the bread greasy; spread a thin layer on the outside.
• Overfilling: Crowded fillings can spill out when flipped; distribute them evenly and press gently.
• Uneven cheese: Large clumps may not melt in time; grate or shred the Cheddar before assembling.
• Flipping too soon: The sandwich may not have a golden crust yet; wait about 4–5 minutes before turning.

How to store

These sandwiches are best eaten freshly cooked, while the bread is crisp and the cheese is melted. If you have leftovers, refrigerate them in a covered container and reheat in a frying pan over a low heat until warmed through and crisp again.

Frequently asked questions