This Bacon, Tomato & Roasted Garlic Grilled Cheese is most delicious grilled cheese I’ve ever had! The roasted garlic takes it over the edge.

So, I didn’t tell you guys about this, but I was in Seattle last weekend! I was there visiting the University of Puget Sound, one of the colleges I’m trying to decide between, but besides the day we visited UPS, my dad and I spent the whole weekend exploring Seattle, and most importantly, tasting all the amazing food that city has to offer!

Since I was in Seattle last year, Pike’s Place Market has been one of my absolute favorite places. I love the hustle and bustle of the vendors yelling and the people pushing through to buy seafood that was in the water that morning. The artisan quality of all the products being sold there is indescribable, and I’ve never experienced a place quite like it. No doubt did I have some of the best meals I have ever had.

The two that stand out in my mind are french toast with vanilla bean mascarpone from Etta’s (which I need to recreate ASAP) and a simple grilled cheese sandwich from Beecher’s cheese shop. Beecher’s is definitely famous for their cheese and especially for their mac and cheese, but since I had that last time I was in Seattle, I decided to go for the grilled cheese this time. Oh man, it was so good. Melty, cheesy, crunchy, and no doubt the best grilled cheese I’ve ever had.

Since landing in San Diego, I’ve been on a grilled cheese kick. I was lucky enough to find Beecher’s flagship cheese in my local Henry’s, and paired with roasted garlic, bacon, tomatoes, sourdough bread, and jack cheese, I’ve made heaven (not to toot my own horn or anything). Both my dad and my grandma (they may be a bit subjective…) claimed it to be one of the best sandwiches they’ve ever had. Whether it’s the best ever or not, it sure is tasty. Try to get some Flagship, but if you can’t find it, mozzarella also works fabulously. Enjoy!

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Bacon, Tomato, & Roasted Garlic Grilled Cheese

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  • Author: Rachel Conners
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
Print Recipe

Ingredients

Scale
  • 5 medium-sized cloves of roasted garlic (see instructions for roasting garlic below)
  • 4 thin slices of tomato
  • 3 pieces of crispy bacon
  • 2 slices good-quality sourdough bread
  • ¼ cup Beecher’s Flagship cheese, grated (or any other flavorful cheese)
  • ¼ cup Monterrey Jack cheese, grated
  • Butter (for outsides of the bread)

Instructions

  1. Spread butter on one side of the bread, and roasted garlic on the other side, making sure to spread it all over. If it isn’t spreading easily, press it through a garlic press to get more of a paste.
  2. Sprinkle both cheeses evenly over the roasted garlic side of the bread. Top with tomatoes and then bacon. Butter both sides of the other slice of bread and place on top of the bacon.
  3. Cook over medium-low in a saute pan, flipping when the bottom has gotten lightly toasted. Cook until cheese is melted and other side is browned as well. Cut in half and serve.

To roast garlic:

  1. Preheat the oven to 400°F.
  2. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
  3. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
  4. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small knife to cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

 

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