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This melt stacks creamy provolone, sharp cheddar, and Monterey Jack cheese over crispy bacon inside soft buttery brioche slices. It blends smoky, tangy, and rich tastes in every bite and comes together quickly for a filling meal any day.
I whipped this up on a chill weekend and it quickly became a hit with the family thanks to the gooey cheeses and that zesty ranch tang.
Ingredients
- Six ounces sharp cheddar cheese: sliced for bold and tangy vibes
- Eight slices thick-cut brioche or Texas toast: gives soft buttery layers
- Eight strips bacon: cooked crispy for smoky salt crunch
- Four ounces Monterey Jack cheese: sliced for creamy mild melt
- Four tablespoons softened butter: spread on bread for a golden crispy outside
- Quarter cup ranch dressing: brings cool, tangy creaminess tying all the flavors
- Four ounces provolone or Velveeta: sliced for smooth stretchy texture
- Optional sliced jalapeños: add a spicy punch, plus caramelized onions for extra depth if you want
- Go fresh at the deli counter: pick good melting cheese and thick bacon for the crispiest bites.
Step-by-Step Instructions
- Let Cheeses Warm Up:
- Leave all cheese out for about 15 minutes so they melt nice and smooth when heated
- Get Bacon Crunchy:
- Bake bacon in a 400°F oven for 15 to 20 minutes until crunchy then put aside You want that crisp crunch with melty cheese
- Heat Your Pan:
- Warm a big skillet or griddle on medium low so sandwiches cook slowly without burnt spots or cold cheese
- Butter the Bread Well:
- Spread softened butter thickly on one side of every slice This makes the bread golden and tasty as it cooks
- Assemble the Sandwich:
- Put bread butter side down in skillet Stack sharp cheddar, Monterey Jack, and provolone on half the slices Add two bacon strips per sandwich over cheese Pour ranch over bacon Finish with top bread slices butter side up
- Cook Until Golden:
- Let sandwiches cook for about 3 to 4 minutes per side until both sides are golden and cheeses fully melted
- Rest Before Serving:
- Take off heat and wait a minute before slicing diagonally This helps cheese settle so it doesn’t all ooze out when you cut
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How to Keep It Fresh
Wrap leftovers tight in foil or an airtight container Put in the fridge for up to 2 days Warm back up in a skillet over medium heat to keep crispiness or heat gently in the oven
Switching Ingredients
Swap provolone with mozzarella or a mild cheese like Havarti if you want a different melt Bacon can be swapped for smoked turkey bacon or crispy pancetta Ranch can be switched out with blue cheese or creamy herb dressing to change things up
What to Serve With It
Try crunchy dill pickles and a fresh green salad to balance the richness A bowl of tomato soup makes a classic cozy side that turns this into a full meal
Where It Comes From
Grilled cheese has been a classic American comfort food for a long time This version with bacon and ranch adds a fun twist inspired by flavors you find in casual diners and sandwich spots around the US
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Common Recipe Questions
- → Which cheeses melt best for this?
Provolone, sharp cheddar, and Monterey Jack all melt nicely. They bring a good mix of creamy, sharp, and mild flavors that pair well with bacon and bread.
- → How do I get bacon crispy without frying it?
Bake the bacon in a 400°F oven for around 15 to 20 minutes. This cooks it evenly and cuts down on mess, perfect for sandwich topping.
- → Why should I butter the bread before cooking?
Butter adds flavor and helps the bread get that yummy golden crisp when toasted in your pan.
- → Can I add spice to this sandwich?
For sure! Toss in some sliced jalapeños to give it a nice heat while keeping the other flavors balanced.
- → Why bring the cheese to room temperature first?
Cheese melts better and faster when it’s warm at the start, giving you a stretchy, gooey result.
- → How long should the sandwich rest after cooking?
Let it sit for a minute or so. This helps the cheese set a bit so it slices clean and tastes better.