My Nana (you know her – potato soup, spaghetti sauce, and gingersnaps, to name a few) has a few stories that I’ve heard her tell lots of times, but they never get old. One of them is the tale of ordering BLTs at a restaurant. She and her lunch companions asked for the bacon to be extra crispy, and when the BLTs came out, they were perfect. They thanked the waitress and told her the bacon had come out just right, so crisp – and she replied, “Oh, yeah, I just told the kitchen to kill it.” Then Nana makes a little mock-miffed face, like, hmph! Well! And then she chuckles her Nana chuckle. And I just love it. And that’s how I like my bacon, too. Kill it.
Snappy, sweet-salty bacon and melty cheese in a sandwich with a buttery griddled crust is a combination that makes my mouth happy. And as much as I love a BLT, we usually make them in the summer when we have really good tomatoes. Bacon grilled cheese, on the other hand, has no season. It’s also one of those crossover foods that you can eat for breakfast, lunch, or dinner. And when you serve it for dinner, the bacon makes it seem like a real, intentional meal that you set out to make, instead of a last-minute, thrown-together lunch-ish dinner. Even if it is. :o)
It’s extra quick if you already have a stash of cooked bacon in your fridge, but even if you need to cook the bacon, it’s still a faster than fast food meal! There’s only the grilled cheese pan to clean if you do the foil right when you roast the bacon in the oven, and I recommend that you grill the sandwiches while the bacon is cooking and add the bacon at the end. This helps the cheese melt nicely in the grilled cheese, and keeps the bacon crisp.
I usually serve some raw crunchy vegetables and fruit alongside these gooey, crispy, salty sandwiches but I also love tomato soup as a side (I always have a kind from Trader Joe’s on hand). Next time you need a quick meal, go for bacon grilled cheese!