Denmark Delight Grilled Cheese With Crispy Bacon Recipes

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INSIDE OUT BACON GRILLED CHEESE



Inside Out Bacon Grilled Cheese image

Provided by Trisha Yearwood

Time 25m

Yield 4 servings

Number Of Ingredients 5

6 slices bacon, finely chopped
8 slices sourdough or white sandwich bread
3 cups shredded fancy sharp Cheddar
1 tomato, thinly sliced
2 tablespoons finely chopped chives

Steps:

  • Put the bacon in a large nonstick skillet over medium heat and cook, stirring, until golden brown and crispy, about 10 minutes. Transfer to a paper towel-lined plate to drain. Reserve the bacon fat.
  • Add the bacon fat to a griddle over medium heat. Place the bread on the griddle and lightly toast one side. Remove from the griddle and arrange toasted-side down on a work surface. Divide 2 cups of the cheese and all of the bacon, tomatoes and chives over 4 slices of bread. Top with the other 4 slices of bread, toasted-side up, to make 4 sandwiches.
  • Divide 1/2 cup of the remaining cheese into 4 piles on the griddle and place a sandwich over each pile, pressing down. Griddle for a few minutes until the cheese is browning and melted. Divide the remaining 1/2 cup of cheese into 4 piles on the griddle?one next to each sandwich. Then flip each sandwich onto a pile of cheese and cook for a couple of minutes until the center of each is melted.

DENMARK DELIGHT GRILLED CHEESE WITH CRISPY BACON



Denmark Delight Grilled Cheese With Crispy Bacon image

Not the typical open faced Danish sandwich, but using some of their ingredients like Havarti cheese, rye bread, pickles, and foolproof sweet and spicy bacon creating a taste bud awaking Danish grilled cheese.. Serve with pommes frites and a cold Carl Carlsberg or Tuborg beer. Made for Fall 2011 Craze-E

Provided by Rita1652

Categories     Lunch/Snacks

Time 55m

Yield 2 serving(s)

Number Of Ingredients 9

1 tablespoon brown sugar
1/4-1/2 teaspoon chili powder (chipotle is a nice choice if you like smoky)
1/4 lb center-cut bacon, 4 slices
4 slices bread (a hearty rye with caraway seeds is really nice with the Havarti cheese )
1/4 cup butter, softened
2 ounces roasted sweet red peppers, that is one small pepper from the jar towel dried
2 thin slices pickles (give a nice bite and tang)
4 slices havarti cheese (garlic and herb if you can get it)
4 fresh basil leaves (optional if not using rye cheese or if you are)

Steps:

  • Line a baking sheet with foil. For EASY clean up.
  • Lay bacon slices on the foil lined baking sheet.
  • Sprinkle bacon with brown sugar and chili powder giving them a toss to coat then spread bacon out in a single layer.
  • Place pan on the center rack of a cold oven.
  • Close oven door.
  • Turn oven on to 400°F Check 17 to 20 minutes later. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches 400 degrees.
  • Keep your eye on the bacon during the final few minutes of cooking to make sure that it doesn't burn. Also, remove the cooked bacon from the hot pan right away. The heat from the pan and the hot bacon fat will continue cooking the bacon.
  • Heat a cast iron or heavy bottom skillet to medium high heat.
  • Layer your sandwich:.
  • Start with bread slice, cheese, red bell pepper slices, pickle slices, bacon, cheese, optional basil, bread slice. Spread butter over the top of the sandwich. Place the sandwich top side down (butter side down) on the hot pan. Butter the exposed side of the sandwich.
  • Let cook for a minute and then flip over to its other side.
  • Press down on the sandwich with a spatula or lay a heavy pan on the sandwich. Cook for 2 minutes flip and wiegh down and cook for 1 minute more. If you have a panini press do use it.
  • The sandwich is done when the sides are toasted and the cheese is melted. Cut in half and ENJOY!

Nutrition Facts : Calories 833.5, Fat 65.2, SaturatedFat 33, Cholesterol 157.5, Sodium 1935.9, Carbohydrate 37.1, Fiber 2.6, Sugar 10.9, Protein 25.3

BACON GRILLED CHEESE SANDWICH



Bacon Grilled Cheese Sandwich image

Bacon lovers, this one's for you! Overflowing with cheese and crispy bacon, this grilled cheese recipe is so hearty, you won't even need a side of tomato soup. -Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings

Number Of Ingredients 10

6 tablespoons butter, softened, divided
3 tablespoons mayonnaise
3 tablespoons finely shredded Manchego or Parmesan cheese
1/8 teaspoon onion powder
8 slices sourdough bread
4 ounces Brie cheese, rind removed and sliced
1/2 cup shredded sharp white cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Gruyere cheese
8 cooked bacon strips

Steps:

  • Spread 3 tablespoons butter on one side of each slice of bread. Place bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with sliced brie. Sprinkle cheddar cheese mixture evenly over brie; add bacon. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

Nutrition Facts : Calories 767 calories, Fat 57g fat (29g saturated fat), Cholesterol 145mg cholesterol, Sodium 1405mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.

BABY POTATO SALAD WITH CRISPY BACON AND SHALLOTS.



Baby Potato Salad With Crispy Bacon and Shallots. image

This delicious salad is a nice alternative to the traditional mayonnaise potatoe salad. We enjoy it and hope you do also. Please feel free to review and post your comments as they help us and others learn. J & D.

Provided by Debi and Johnny

Categories     < 30 Mins

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 9

16 baby potatoes
6 shallots
6 -8 slices smoked bacon
3 garlic cloves
2 -3 sprigs fresh thyme
1/2 teaspoon cracked black pepper, to taste
2 tablespoons basil pesto
1/4 cup parmesan cheese, grated
1 teaspoon light olive oil

Steps:

  • Place the potatoes in a saucepan and bring to the boil. simmer for 6 to 7 minuted until the potatoes are tender but yet not very soft. Strain and allow to cool.
  • Thinly slice the shallots and garlic. Cut the bacon into small pieces. Heat the oil in a pan/wok and fry the shallots, garlic and bacon until crispy. Allow the bacon to have a head start to allow it to become crispy and crunchy while frying. When the mixture is just about ready add the few sprigs of thyme and the cracked pepper. Allow this mixture to cool.
  • Slice the cool potatoes into quarters and add the cool bacon/shallots and garlic. Mix together and add the basil pesto to glaze all the ingredients.
  • Sprinkle the Parmesan on top and serve.
  • Enjoy.

Nutrition Facts : Calories 304.5, Fat 4.4, SaturatedFat 1.5, Cholesterol 9.3, Sodium 209.2, Carbohydrate 57.3, Fiber 8.7, Sugar 4, Protein 9.8

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