Crispy bacon, juicy tomatoes, melted cheddar, and buttery bread — this BLT Grilled Cheese Sandwich is everything comfort food should be.
I swear, some of my best ideas come when I’m starving. You know the kind of hungry where your brain can’t even focus anymore? Yep, that was me last month. It was gloomy, I was cold, and the only thing louder than the rain was my stomach. So… I did what any desperate, slightly dramatic person would do — raided the fridge.
I saw bacon first (always a win), followed by tomatoes that were on their last good day, and bread. Not fancy bread, just decent sandwich bread. I stood there, honestly kinda annoyed, and thought, “Ugh, what am I even gonna make with this?”
And then—bam. Like a lightbulb flickering on after the power comes back (you know that feeling, right?), it hit me. BLT meets Grilled Cheese. I mean… why not? It’s like merging two childhood loves. Best. Decision. Ever.
The first bite was all crackly bread, melty cheddar, smoky bacon, juicy tomato… and I immediately forgot I was even grumpy 10 minutes earlier. That’s the magic of this BLT Grilled Cheese Sandwich. Comfort on a plate, people.
Why You’ll Love This BLT Grilled Cheese Sandwich Recipe?
You think you’ve had grilled cheese before… until this sandwich. No offense to the basic version, but this one has layers. Literally.
The bread? Buttery and crispy, with those golden edges that crunch just right. The cheese? Melty, gooey, hugs all the other ingredients like it missed them. Then comes the bacon—salty and crispy, doing what bacon does best. The tomatoes add this juicy pop that stops it all from feeling too heavy (balance, right?). And then… the lettuce. Sounds boring but no, it’s the refreshing crunch hero that ties everything together.
And don’t get me started on that tiny swipe of Dijon mustard hiding in there. It’s like the plot twist you didn’t see coming but now can’t imagine the story without.
Basically, this isn’t just a sandwich. It’s the sandwich you want after a long day. Or heck, during a lazy Saturday when pants feel optional.
Ingredient Notes:
I won’t lie — you can tweak this however you want (and honestly, I do sometimes). But here’s the real talk about what each thing brings to the party:
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Bacon – Thicker = crispier = better. Trust me, flimsy bacon won’t hold up here.
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Tomatoes – Thick slices. You want them juicy, but not dripping everywhere. That’s… not cute.
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Butter + Garlic – Oh this? Just your ticket to crispy, flavor-packed bread. Seriously, don’t skip.
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Bread – I say go sturdy. Sourdough is dreamy, but regular sandwich bread still totally works.
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Cheddar Cheese – Sharp is where it’s at. Havarti plays nice if you want to mix things up though.
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Mayonnaise & Dijon – Mayo adds moisture. Dijon brings a little zing. They both earn their spots.
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Lettuce – Romaine stays crisp even when warm. But hey, use what you’ve got — I’m not lettuce police.
How To Make BLT Grilled Cheese Sandwich?
Ready to make magic? It’s easier than you think.
- First, fry up that bacon. Crispy, not chewy — you know the drill. Nothing worse than biting into a grilled cheese and getting tug-of-war with floppy bacon. Drain and set aside (and try, seriously try, not to eat half while you cook).
- Next, tomatoes. Give them a quick sear in that same skillet. Why? Because nobody asked for soggy sandwiches. This locks in their juices and gives them a little caramelized love.
- Mix garlic into melted butter. Let it sit a sec. It’s doing its thing, trust me.
- Brush this butter onto your bread slices (on one side only) and stack them butter-side together. Less mess = happier you.
- Now it’s showtime. Spread mayo on the inner side, layer cheddar, tomatoes, bacon, and if you’re feeling wild (you should be), a little extra cheese.
- Preheat a clean skillet — medium-low is your friend here. Too hot and you’ll burn it before the cheese even gets melty. Pop your sandwiches in, add Dijon to the top slices (on the non-buttered side), and close ’em up.
- Cook about 4 minutes per side. Use your spatula and press down now and then (gently, you’re not crushing dreams here). Once it’s golden and melty, pull ’em out.
- Final step (optional but highly recommended): carefully open them up and tuck the lettuce inside so it stays crisp. Serve immediately… or just stand at the counter eating one over the sink. I’ve done both.
Storage Options:
Honestly? This sandwich is a live in the moment kinda thing. But hey, sometimes life happens.
Want To Save This Recipe?
If you do have leftovers (rare, but hey), wrap ’em up tight in foil and toss them in the fridge. They’ll be okay for a day or two. Reheat in a skillet or oven — avoid the microwave unless you enjoy limp bread (hard pass from me). Will it be exactly the same? Nah. But still pretty darn good.
Variations and Substitutions:
The cool part? You can totally riff on this. Sometimes I do. Sometimes I don’t. Depends on my mood… and what’s in the fridge.
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Switch the Cheese – Mozzarella for extra gooeyness? Pepper jack for heat? Go for it.
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Bread Options – Ciabatta, multigrain, even Texas toast. The universe is yours.
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Bacon Alternatives – Turkey bacon or even crispy prosciutto if you’re feeling fancy.
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Add Veggies – Avocado, arugula, or caramelized onions can slide right in.
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Swap the Sauce – Pesto, chipotle mayo, or even garlic aioli for a whole new vibe.
There’s no right or wrong here — make it yours.
What to Serve with BLT Grilled Cheese Sandwich?
Sure, this BLT Grilled Cheese Sandwich is a meal on its own. But if you wanna go full-on diner-style comfort? Pair it up.
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Tomato Soup – I mean, c’mon. This duo is legendary.
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Chips – Salty, crispy, and no prep required.
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Pickles – Something about that tangy crunch works like magic.
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Salad – You know, to balance out the bacon and cheese.
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Sweet Potato Fries – Because why not?
Frequently Asked Questions:
Can I make this ahead of time?
Kinda. You can prep everything ahead, but grilling it fresh? That’s when the real magic happens.
Do I have to use romaine lettuce?
Nope. Any lettuce will do in a pinch. Even spinach works if that’s all you have.
What’s the best bread to use?
Something sturdy. Sourdough is my fave, but you know what? Use what you’ve got. No sandwich snobbery here.
So… are you drooling yet?
This BLT Grilled Cheese Sandwich is seriously worth making ASAP. And when you do? Drop back in and tell me — did you stick with classic cheddar or go rogue with brie? I’m dying to know.
Go ahead, make your lunch jealous.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
BLT Grilled Cheese Sandwich
Ingredients
- 8 to 10 slices bacon
- 4 thick slices tomatoes
- 2 tbsp melted butter
- 1 clove garlic pressed
- 4 slices sandwich bread good quality
- Mayonnaise as needed
- 1/3 c shredded cheddar cheese
- Dijon mustard as needed
- 2 leaves romaine lettuce or leaf lettuce
Instructions
- Begin by preparing the bacon. Place the slices in a large skillet and cook over medium heat until crispy. Once finished, transfer the bacon to a plate lined with paper towels to drain any excess grease.
- Next, remove most of the bacon grease from the skillet while retaining a small amount for flavor. Place the skillet back on medium heat and add the tomato slices. Sear each side for approximately 1 to 2 minutes, or until lightly browned and slightly softened. Remove them from the heat and set aside.
- In a small bowl, stir the pressed garlic into the melted butter. Allow this mixture to sit briefly so the flavors can meld together.
- Brush one side of each bread slice generously with the garlic butter. Stack the slices together, buttered sides facing inward, to make assembly easier. On the top slice of each pair, spread a thin layer of mayonnaise.
- Evenly distribute the shredded cheddar cheese over the mayonnaise, followed by the seared tomatoes. Place the cooked bacon on top of the tomatoes and, if desired, sprinkle with additional cheese for extra richness.
- Heat a clean skillet over medium-low heat. Carefully transfer the open sandwiches into the skillet, leaving the top slices off for now. Spread a thin layer of Dijon mustard on the unbuttered side of the remaining bread slices, then position them on top to complete the sandwiches.
- Cook the sandwiches gently for about 4 minutes per side. Use a spatula to press down occasionally, ensuring even browning and helping the cheese melt thoroughly. Once the bread is golden brown and crisp, remove the sandwiches from the skillet.
- Carefully lift the top slices slightly and tuck the romaine lettuce inside, placing it above the tomatoes and bacon. Close the sandwiches, slice if desired, and serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
