Bacon Grilled Cheese Sandos

Name: Bacon Grilled Cheese Sandos with Sun-Dried Tomatoes & Arugula Salad
Yield: 2 servings
Ingredients: 1 unit Croutons; 2 oz Arugula; 1/2 cup Mozzarella Cheese; 4 slice Bread; 1/2 cup Italian Cheese Blend; 1 1/2 oz Tomato; 5 tsp Balsamic Glaze; 1 tsp Garlic Powder; 4 oz Bacon; 2 tsp Olive Oil, tsp; 3 tbsp Butter, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Sun-Dried Tomatoes & Arugula Salad

By Recipe0 System

Nostalgia has a name, and it’s Grilled Cheese! Relive the glory of a melty, toasty classic with this fresh take on everyone’s favorite sandwich. The addition of a dynamic duo—umami-packed sun-dried tomatoes and balsamic glaze—brings surprising new depth to this blend of melty Italian cheeses between slices of buttery toasted sourdough. Cap it all off with a side salad of peppery arugula tossed with crunchy croutons in a tangy-sweet balsamic vinaigrette for a grown-up meal that your inner child will just love.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 unit Croutons
2 oz Arugula
1/2 cup Mozzarella Cheese
4 slice Bread
1/2 cup Italian Cheese Blend
1 1/2 oz Tomato
5 tsp Balsamic Glaze
1 tsp Garlic Powder
4 oz Bacon
2 tsp Olive Oil, tsp
3 tbsp Butter, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Finely chop sun-dried tomatoes.

In a medium bowl, combine sun-dried tomatoes, mozzarella, Italian cheese blend, half the garlic powder, half the balsamic glaze, and a drizzle of olive oil (all the garlic powder and a large drizzle of olive oil for 4 servings). Season lightly with salt and pepper.

Heat a medium dry pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate.
2

Divide cheese mixture between half the sourdough slices; press lightly to adhere. Top with remaining sourdough slices to form sandwiches.

Heat 2 TBSP butter (4 TBSP for 4 servings) in a large pan over medium heat. Add sandwiches; cook, gently pressing with a spatula or heavy-bottomed pan, until bread is golden and cheese melts, 2-4 minutes per side, adding an additional 1 TBSP butter before flipping. (For 4 servings, work in batches, wiping out pan between batches and adding more butter if needed.) TIP: Lower heat if sandwiches begin to brown too quickly.

Top cheese mixture with bacon; press lightly to adhere. Cook through remainder of step as instructed.
3

Gently crush croutons in their bag.

In a large bowl, toss arugula with remaining balsamic glaze and a drizzle of olive oil (large drizzle for 4 servings). Season with salt and pepper.
4

Halve sandwiches on a diagonal.

Divide sandwiches and salad between plates. Top salad with croutons and serve.

Bacon is fully cooked when internal temperature reaches 145°.

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