National Grilled Cheese Day is Thursday, April 12. To celebrate, we have created a sandwich with not one, but three different types of cheese and thick-cut bacon to take it over the top. This cheesy melt can be made with any Kneaders hearth bread, but in this recipe we used April’s featured bread – Garlic Cheddar. Why not add a fourth type of cheese?

Ingredients:

3/4 cup mayonnaise
1 Tablespoon Dijon mustard
1/2 cup Parmesan Cheese, finely grated
Pinch of salt and pepper
1 loaf Kneaders Cheddar Garlic Bread, sliced
3 Tablespoons butter, room temp
1 cup Aged Gruyere cheese, grated
1 cup Aged Sharp Cheddar Cheese, grated
12 slices thick cut bacon
12 slices vine ripe fresh tomato

Directions:

Preheat oven to 375 degrees. Lay bacon on a sheet pan and roast for 25-30 minutes or until crispy and brown. Drain on a paper towel-lined plate and set aside.

Combine mayonnaise, mustard, grated Parmesan, and salt & pepper in a small bowl. Arrange 12 slices of Kneaders Cheddar Garlic Bread on a pan and spread 6 slices with butter and 6 slices with mayonnaise sauce. On the sauce side of bread, distribute Gruyere & Cheddar cheeses. Top with two slices of bacon & two slices of tomato on each sandwich. Finish each sandwich with remaining slices of buttered bread (butter side up).

Heat large skillet on medium heat. Cook sandwiches for 3-5 minutes on each side until bread is browned and cheese is melted. Cut in half and serve immediately.