Best Tomato Bacon Grilled Cheese Recipes

TOMATO BACON GRILLED CHEESE

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
• Heat a large skillet over medium heat. Spread butter onto one side of each slice of bread. Lay 4 slices of bread, butter side down, in the skillet. Top with a slice of cheese, 2 slices tomato, bacon, and another slice of cheese. Cover with a slice of bread, butter side out. Fry sandwiches until golden on both sides.

BACON AND TOMATO GRILLED CHEESE SANDWICH

Steps:

• Spread about 1 tablespoon butter into the bottom of a large skillet (or just leave some fat in the pan from the bacon).
• Spread 1 tablespoon (can use more) onto one side of each slice of bread.
• Place the 4 slices of bread butter-side down onto a large skillet or flat grill.
• Top with 1 slice of cheese, 2 slices of tomato and 2 slices cooked bacon, then 1 more slice of cheese.
• Cover with a slice of bread (butter-side facing outside).
• Fry over medium turning once with a spatula until golden brown on both sides.

HEIRLOOM GRILLED CHEESE SANDWICH AND CHUNKY TOMATO BACON SOUP

Steps:

• To make the grilled cheese sandwich: In a small mixing bowl, combine butter, Parmigiano-Reggiano, and 1 tablespoon Dijon mustard. Spread a liberal amount of butter mixture on 2 slices of bread. Flip over slices and spread some Dijon mustard on other sides. Place Cheddar cheese on the Dijon side of both slices. Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice. Combine both sides together and place in a medium skillet over medium heat. Cook until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted. Remove from skillet and serve immediately with tomato soup.
• To make the soup: Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffonnade basil. Serve immediately with grilled cheese sandwich.

GRILLED BACON, TOMATO AND CHEESE SANDWICHES

Steps:

• Top 4 of the bread slices with bacon, tomato and cheese. Cover with remaining bread slices. Spread outside of sandwiches with margarine.
• Heat 12-inch nonstick skillet or griddle over medium-low heat until hot. Place sandwiches, 2 at a time if necessary, in skillet; cook 4 to 6 minutes or until golden brown, turning once.

BACON, TOMATO AND AVOCADO GRILLED CHEESE

Steps:

• Place 1/4 cup cheese on each of 4 bread slices. Divide onion, bacon, tomato and avocado evenly onto bread slices. Top with remaining cheese and bread slices. Spread 2 teaspoons butter over each top slice of bread.
• Place sandwiches, buttered side down, in 12-inch skillet over medium heat. Spread remaining butter over top slices of bread. Cook uncovered about 5 minutes or until bottoms are golden brown. Turn; cook 2 to 3 minutes longer or until bottoms are golden brown and cheese is melted.

TOMATO SOUP WITH BACON GRILLED CHEESE

Steps:

• In a small pot, heat oil over medium-high. Add onion and cook until translucent, 5 minutes. Add garlic, season with salt and pepper, and cook until fragrant, 30 seconds. Add tomatoes with juice and bring to a boil. Reduce to a simmer; cook until onions are soft, 15 minutes. Transfer to a blender with cream; puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Season to taste.
• In a skillet, cook bacon over medium-high until browned and crisp, 10 minutes; drain on paper towels. Remove pan with fat from heat. Layer 1 bread slice with half the cheese, bacon, and rest of cheese; top with second bread slice. Return pan to heat. Cook sandwich until cheese is melted and bread is browned, 4 minutes, flipping once. Serve with soup, topped with pesto if desired.

BACON, TOMATO & TRIPLE CHEESE GRILLED CHEESE

Steps:

• Cook bacon and chicken bacon as required.
• Start with 2 slices of sourdough bread. Squirt both pieces with the Sandwich Spread.
• Layer 2 ounces Provolone Cheese, 2 ounces Peppadew Cheese and 2 ounces Smoked Gouda Cheese onto bread.
• Add 4 slices either Bacon or Chicken Bacon and 2 tomato slices per sandwich.
• Top with second slice of bread.
• Can be cooked on a griddle or in a panini press. Cook just until the cheese starts to melt. Serve warm.

GRILLED BRIE AND GOAT CHEESE WITH BACON AND GREEN TOMATO

Steps:

• Place the bacon in a large skillet or griddle and cook until golden brown and crisp. Remove to a paper towel-lined plate. Break each piece into fourths and set aside.
• Heat a cast iron griddle or cast iron pan over medium heat.
• Spread butter on 1 side of each slice of bread. Layer 4 of the slices of the bread with 3 to 4 slices of brie, 2 tomato slices, watercress, 2 slices goat cheese, and 4 slices of broken up bacon and season with salt and freshly ground black pepper. Place the remaining bread slices on top, butter side up and cook on the griddle until golden brown on both sides and the brie has melted.

GRILLED CHEESE, BACON AND OVEN-DRIED TOMATO SANDWICH

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 and tomatoes. Sprinkle a portion of the cheddar cheese mixture evenly over brie; add fried onion rings. Sprinkle with the remaining cheddar cheese mixture and 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.

GRILLED BRIE AND GOAT CHEESE SANDWICH WITH BACON AND GREEN TOMATO

Steps:

• Cook the bacon until crisp over medium heat, set aside on paper towels to drain and pour all but 1 tablespoon of the grease from the pan.
• Add the green tomato slices, saute for a minute on each side, set aside and wipe the pan clean. (Optional, skip if you prefer crisp tomato slices.)
• Butter one side of each slice of bread and place 2 in the pan buttered side down.
• Top each with 1/4 of each cheese followed by the bacon, tomato, pepper and finally the remaining slice of bread with the buttered side up.
• Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.

GRILLED CHEESE, BACON AND OVEN-DRIED TOMATO SANDWICH

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 and tomatoes. Sprinkle a portion of the cheddar cheese mixture evenly over brie; add fried onion rings. Sprinkle with the remaining cheddar cheese mixture and 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.

GRILLED CANADIAN BACON, TOMATO AND CHEESE SANDWICHES

Steps:

• 1. Separate Kellogg's Eggo Mini Homestyle waffles. Top 8 of the waffles with half of the cheese. Top each with 2 pieces of Canadian bacon and 1 tomato slice. Lightly sprinkle with basil.2. Arrange remaining cheese on top of tomatoes. Top with remaining waffles. Preheat contact grill for 5 minutes. Cook sandwiches in gril for 2 minutes or until cheese melts.**NOTE: To cook sandwiches in skillet, lightly coat large nonstick skillet with cooking spray. Heat over medium heat. Add sandwiches. Cook, covered, for 3 minutes or until cheese melts, turning once.

GRILLED TURKEY BREAST WITH BACON, GREEN TOMATO WITH GOAT CHEESE-SAGE MAYONNAISE

Steps:

• Preheat grill to high. Brush entire breast with oil and season well with salt and coarsely ground black pepper. Place the breast on the grill, skin-side down, and grill until golden brown and a crust has formed, about 4 to 5 minutes. Reduce the heat of the grill to medium, turn the breast over, close the cover of the grill and continue cooking until a meat thermometer inserted into the thickest part of the breast registers 165 degrees F, about 25 to 30 minutes. Remove the breast from the grill and let rest, loosely tented with foil, for 10 minutes. Slice the breast into 1/4-inch thick slices.
• Lay the bacon, lengthwise, over the grates of the grill and grill for approximately 2 minutes per side or until golden brown and slightly crunchy. Remove to a plate lined with paper towels.
• Mix together the goat cheese, mayonnaise, and sage in a small bowl. Season with salt and pepper, to taste. Divide the mayonnaise among 4 slices of the bread and top each with 4 slices of turkey, 2 green tomato slices, another slice of bread, 3 slices of bacon, some of the watercress, and top each with the remaining bread.

BOBBY FLAY'S GRILLED BRIE AND GOAT CHEESE WITH BACON AND GREEN TOMATO

Steps:

• Put the bacon in a large skillet or on a griddle and cook, flipping it once, over medium heat until golden brown and crisp, about 10 minutes. Remove to a paper-towel-lined plate. Break each piece in half and set aside.
• Heat a cast-iron griddle or cast-iron pan over medium heat.
• Spread butter on one side of each slice of bread. Flip over 4 of the bread slices and layer each with 3 to 4 slices of Brie, 2 green tomato slices, 2 slices of goat cheese, and 4 slices of the bacon. Season with salt and pepper. Place the remaining bread slices on top, butter side up, and cook on the griddle until the bottom is golden brown, 3 to 4 minutes. Flip the sandwich over, cover with a heatproof bowl (to melt the cheese), and continue cooking until the bottom is golden brown and the Brie has melted, 3 to 4 minutes.

SPINACH TOMATO & BACON GRILLED CHEESE

Steps:

• Melt butter over med-high heat in a non-stick skillet.
• Add spinach to butter and sautee until it begins to wilt then remove from pan and set aside. (I usually set it on a paper towel covered plate so the paper towel can soak up the extra moisture from the butter. If not the sandwich might be somewhat soggy).
• Add tomato slices to butter and sautee until they begin to soften then remove from skillet and set aside. (I also set these on a paper towel covered plate with the spinach for the same reason.).
• Wipe skillet clean with a paper towel.
• Spread 1/2 tablespoon of mayonnaise on one side of each slice of bread and place mayonnaise side down in the skillet over med-high heat.
• Top each slice of bread with one slice of cheese.
• Then on one of the slices of cheese topped bread place bacon, spinach, and tomato slices and top with the other slice of bread.
• Sautee in skillet, turning, until golden brown on both sides and cheese begins to melt.
• Serve with tomato soup or just a la carte.
• * Note: DO NOT USE LOW FAT/FAT FREE MAYO or MIRACLE WHIP! It will not brown correctly and it tends to be greasy! You must use regular full fat mayo. Watch this very closely it browns very quickly using the mayonnaise instead of butter on the outside.

GRILLED CHEESE, BACON AND TOMATO STRATA

Steps:

• Cook the bacon until crisp, remove from pan and crumble.
• Saute the onions and garlic in about 1 tablespoon of bacon grease until
• tender, about 4 minutes. Combine the onions with the bacon.
• Place 4 cups of bread in the bottom of a 9 by 13 pan, top with 2/3 cup cheese and 1/2 the onion mixture and 1/2 of the tomatoes.
• Combine the eggs, milk, basil and seasonings and pour half over the tomatoes. Repeat the layers.
• Cover and chill over night. Bake, uncovered at 325 degrees for 55 minutes.
• Sprinkle with the remaining 2/3 cup of cheese and return to the oven until
• the cheese melts, about 5 minutes. Let stand 5 minutes before serving.

SMOKY TOMATO SOUP WITH MINI GRILLED CHEESE AND BACON SAMMIES

Steps:

• Heat the oil in a soup pot over med-high heat; add in the chopped bacon; cook until crisp, 2-3 minutes.
• Using a slotted spoon, transfer the crispy bacon to paper towels to drain and reserve for the mini grilled cheese and bacon sammies.
• To the same pot, add the garlic, onions, celery, and carrots; season with salt and pepper.
• Cook for 5-6 minutes, until the vegetables are tender.
• Scoop the veggies into a food processor, add about 1/2 cup chicken stock and the marjoram, and puree until smooth.
• Return the pureed veggies to the pot, place back over med-high heat, and add the remaining chicken stock, crushed fire-roasted tomatoes, sugar, and the smoked paprika; bring up to a bubble, stir in the cream, and keep warm over low heat while you make the sammies.
• Heat some butter in a big skillet over medium heat.
• While the butter is melting, lay 8 of the bread slices on a cutting board.
• Top each one with a slice of cheese, a sprinkle of the reserved bacon, some chives, and another slice of bread.
• Transfer 4 of the mini sammies to the hot skillet and cook until the sandwich is toasted on both sides and the cheese is melted; repeat with the remaining 4 sammies.
• Serve the smoky tomato soup with some popcorn floating on top and the mini grilled cheese and bacon sammies on the side.

BACON-TOMATO GRILLED CHEESE GRILL

Steps:

• Spread bread slices evenly with mustard.
• Cover each of two of the bread slices with two 2% Milk Singles, two turkey bacon pieces and one tomato slice. Top each with second bread slice. Spread outsides of sandwiches with vegetable oil spread.
• Cook in large skillet on medium heat 3 min. on each side or until golden brown on both sides.

TOMATO BACON GRILLED CHEESE

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.
• Heat a large skillet over medium heat. Spread butter onto one side of each slice of bread.
• Lay 4 slices of bread, butter side down, in the skillet. Top with a slice of cheese, 2 slices tomato, bacon, and another slice of cheese. Cover with a slice of bread, butter side out. Fry sandwiches until golden on both sides.

BACON AND ROASTED TOMATO GRILLED CHEESE SAMMIE

Steps:

• 1. Cook bacon, this is the method I use. Place bacon on heavy baking sheet, bake in 375º oven for 20-25 min depending on thickness of bacon, drain.
• 2. Slice tomatoes and place a tad of olive oil in a non stick skillet or on a flat griddle, roast tomato slices turning once.
• 3. Butter bread on one or both sides. Toast on one side on griddle then flip, place grated cheese, bacon, roasted tomatoes, Thai garlic chile sauce and fresh cilantro leaves on, then top with more cheese, place 2nd slice of bread on top. Toast on low heat until cheese is melted (you can also place in oven on 375-400 for a few minutes on baking sheet to finish melting cheese once bread is toasted.
• 4. Cheeses- I prefer using a white melting cheese such as Muenster, Asadero or Monterey Jack or pepper jack.