The Ultimate Grilled Cheese {4 Cheeses, Bacon & Leeks}


1 - 8 oz block Rumiano Colby cheese
1 - 8 oz block Rumiano Monterey Jack cheese
1 - 8 oz block Rumiano Mozzarella
1 - 8 oz block Rumiano Sharp Cheddar
1 lb all natural bacon
4 cloves garlic, finely chopped
4 large leeks, tough green tops discarded
sourdough panini bread


Lets deal with the leeks first. Discard the tough green ends. Slice the leeks and place into a bowl of cold water. work the pieces a bit with your hands to remove any dirt. The dirt will fall to the bottom of the bowl and the leeks will float.
Drain and dry the leeks well on a paper towel.
In a large pan, cook off all the bacon until crisp and place onto a paper towel to absorb excess grease.
Leave that bacon grease in the pan and add the leeks and let them slowly soften and caramelize over low heat. Be patient, this goodness takes a little time. {Note: no need to salt these, there is plenty flavor in the bacon grease}
Once the leeks are softened go ahead and add the garlic and cook for a few more minutes.
Shred all the cheese and mix to combine.
Thats all, lets assemble now!
Spread some of the cheese onto a slice of the bread. Top with 2-3 slices of bacon and a good layer of the leeks. Top with more cheese and the other slice of bread.
Place onto a panini grill {on a frying pan is ok too} and cook until the bread is crisp and the cheese melted and oozing just a bit.


The grilled cheese sandwich is no longer simply a childhood memory, oh no no no!!! This right here, this is The Ultimate Grilled Cheese!!! What makes this sandwich so special… well everything about it!!! Theres the bread, a panini sourdough that crisps up perfect. Then there is is the all natural crisp bacon, leeks and garlic that is sautéed right in the bacon fat and that cheese, that cheese is where it gets really exciting…. it is a grilled CHEESE after all! I used a blend of 4, yes 4 Organic, Non-GMO Rumiano Cheeses! Monterey Jack, Colby, Cheddar and Mozzarella and the result was divine!!!


Thursday, October 9, 2014 - 8:18pm


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