BLT Grilled Cheese Sandwich with a Twist

by Wednesday, August 13, 2014

Photo Credit: Laurie McNamara

BLT Grilled Cheese Sandwich with a twist.

Yield: 2 sandwiches {2-4 servings}

Prep Time: 1 hour 5 minutes

Cook Time: 10-14 minutes

Total Time: 1 hour 20 minutes approximately


4 thick slices Sourdough Bread

4 tablespoons of Butter

2 tablespoons Sundried Tomato and Walnut Pesto {link in above post}

6 ounces grated Fontina Cheese

1-1/2 cups loosely packed Fresh Baby Spinach

10 slices cooked Slab Peppered Bacon

2 heads of garlic

2 tablespoons Honey

1/2 cup Mayonnaise {homemade or store bought}

I have an ongoing relationship with UDIM {United Dairy Industry of Michigan} and while this post was sponsored by those fine folks, all opinions are my own and I LOVE CHEESE. Amen.


FOR THE MAYO: Slice off the top third of both heads of garlic. Place the garlic into an oven-safe baking dish and drizzle with honey. Cover tightly with foil and bake in a preheated 375 degree oven for about 45 minutes. Remove the garlic using tongs and let cool. Once safe to handle, squeeze the garlic cloves into a bowl and cool completely. Add a halve cup of mayo to the honey roasted garlic and mix, breaking up the roasted garlic cloves. Refrigerate until ready to use.

Preheat griddle to 350 degrees.

Butter one side of each of the slices of sourdough bread. On the un-buttered side smear a tablespoon on each sandwich half. Top both with a little grated Fontina, spinach, peppered bacon and more grated cheese. Top with the remaining slices of sourdough, butter-side-up and griddle until golden. Cover with a domed lid or tented foil to speed up the melting process.

Slice in halve and serve.

This recipe was originally published on

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