Fall Maple Bacon Grilled Cheese (Print Version)

Buttery sourdough, cheddar, brie, and maple-glazed bacon create a cozy autumn twist on grilled cheese.

# Components:

→ Bread & Cheese

01 - 4 slices sourdough bread
02 - 2 oz sharp cheddar cheese, sliced
03 - 2 oz brie cheese, sliced

→ Bacon

04 - 4 slices thick-cut bacon

→ Condiments

05 - 2 tbsp unsalted butter, softened
06 - 2 tsp pure maple syrup
07 - 1/2 tsp Dijon mustard (optional)

→ Extras

08 - 1/2 small apple, thinly sliced (optional)
09 - Fresh thyme leaves, for garnish (optional)

# Preparation Steps:

01 - Cook bacon in a skillet over medium heat until crisp. Drain on paper towels. While warm, brush both sides lightly with maple syrup.
02 - Lightly butter one side of each slice of bread.
03 - On the unbuttered side of two bread slices, layer cheddar cheese, brie cheese, prepared maple bacon, and apple slices (if using). Garnish with fresh thyme if desired.
04 - Spread a thin layer of Dijon mustard on the unbuttered side of the remaining bread slices (if using). Invert these slices onto the assembled sandwiches, ensuring the buttered side faces outward.
05 - Heat a large skillet or griddle over medium-low heat. Place the assembled sandwiches in the skillet and cook for 3–4 minutes per side. Press gently throughout cooking until the bread is golden brown and the cheese is fully melted.
06 - Slice the grilled cheese sandwiches in half and serve immediately.

# Expert Advice:

01 -
  • Ready in just 25 minutes from start to finish
  • Perfect balance of sweet and savory flavors
  • Uses simple ingredients with maximum impact
  • Customizable with seasonal additions like apple slices
02 -
  • The combination of two cheeses creates the perfect balance of flavor and texture
  • Can be made ahead up to the cooking stage and stored in refrigerator for quick cooking
  • Makes an excellent quick dinner when paired with soup or salad
03 -
  • Always cook bacon first and let it cool slightly before assembly to prevent it from steaming the bread. The maple glaze should be applied while the bacon is still warm but not hot enough to melt the cheese on contact.
  • Use a heavy skillet for the most even browning, and resist the urge to cook on high heat—patience at medium-low yields the perfect balance of golden exterior and melty interior.
  • For the ultimate cheese pull, allow the sandwich to rest for one minute before cutting.

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