A Journey from Burnt to Best - Applewood Smoked Bacon, Swiss, Havarti & Vine Ripe Tomato Grilled Cheese Recipe

Let’s get one thing straight—I’ve burned more grilled cheese sandwiches than I can count. My first one? Black as night. I was 12, stubborn, and absolutely convinced I didn’t need help. Fast forward to today, and this version right here—loaded with Applewood smoked bacon, melty Swiss and Havarti, and fresh vine-ripe tomatoes—is hands down the best grilled cheese recipe I’ve ever made. Simple ingredients. Big flavor. And a reminder that every great recipe starts with a little failure and a lot of passion.

Applewood Smoked Bacon, Swiss, Havarti &

Vine Ripe Tomato Grilled Cheese Recipe

Ingredients    

·      Whole Grain Bread (Gluten free bread works well also)

·      Applewood smoked bacon

·      Swiss cheese

·      Havarti cheese

·      Vine ripe tomatoes

·      Mike’s pickled green tomatoes

·      Tomato, shallot, basil salsa vinaigrette

·      Kerry Gold Butter (any good butter will work)

Instructions

·      Cook the bacon in a skillet and set aside on a paper towel to drain.

·      Drain the bacon fat from the skillet and wipe the pan clean, but do not wash it.

·      Assemble the sandwich with the two cheeses on each slice of bread, with the bacon and sliced tomato in the middle.

·      Heat the bacon skillet on medium heat and add ½ bacon fat and ½ Kerry Gold butter.

·      Melt and brown the grilled cheese on one side, then flip and place in a 350°F oven until the cheese melts, about 5 minutes.

·      Remove from the oven, let rest for 2 minutes, and slice.

Serving Suggestions

Serve the sandwich with whatever you like. I recommend something with acid to cut the richness of the grilled cheese, such as pickles, salsa, or even salt & vinegar chips. This combination brings out the best flavors in the sandwich and balances the richness of the cheese and bacon. (Who needs fries!)

This isn’t just comfort food—it’s a full-on flavor bomb. Crispy, creamy, salty, and sharp with just enough acid to balance the richness. Make this grilled cheese your own, but don’t skip the butter—or the bacon. Try it this week and send me pics. And be honest—did it melt hearts or just melt cheese? Either way, keep cooking, keep learning, and keep pushing your flavor game forward. I can’t wait to see what you create.