Bacon, Tomato & Roasted Garlic Grilled Cheese: An Unforgettable Culinary Masterpiece
Embarking on a journey to Seattle last weekend was more than just an academic endeavor, though visiting the esteemed University of Puget Sound was certainly a key part of the itinerary. Alongside my dad, I delved headfirst into a glorious exploration of the Emerald City, a place celebrated for its dynamic culture, breathtaking Pacific Northwest scenery, and, perhaps most notably, its incredibly diverse and exquisite culinary landscape. This trip wasn’t merely about sightseeing; it was a profound gastronomic adventure, a quest to savor the unique flavors that Seattle so generously offers. Every meal, every bite, promised a new discovery, a new memory, and ultimately, a powerful inspiration that I would carry back to my own kitchen.
Among Seattle’s many iconic landmarks, Pike Place Market stands as an enduring testament to the city’s vibrant spirit and artisanal heart. Since my initial encounter with its bustling energy a year prior, it has secured a permanent spot as one of my absolute favorite destinations. The market is a true feast for the senses: the electrifying hum of vendors passionately proclaiming their fresh wares, the rhythmic calls of fishmongers as they spectacularly toss fresh catches across stalls, and the sheer throng of people, each eagerly seeking out the finest seafood, produce, and handcrafted goods. The air is thick with a delightful medley of aromas – the salty tang of the sea, the sweet perfume of blooming flowers, and the rich scent of freshly roasted coffee. What truly sets Pike Place Market apart is the indescribable artisan quality evident in every product sold. From meticulously crafted artworks to farm-fresh delicacies that were literally in the water or soil that very morning, the dedication to quality and local craftsmanship is palpable. It’s a place where authentic experiences are forged, and where I’ve consistently enjoyed some of the most unforgettable meals of my life, each dish a reflection of the market’s unparalleled bounty.
Two particular culinary experiences from my Seattle sojourn etched themselves deeply into my memory, inspiring a creative spark that would later ignite in my own kitchen. The first was an utterly decadent French toast, artfully prepared with vanilla bean mascarpone, from Etta’s. Its rich flavors and delicate texture were so captivating that recreating it has become an immediate priority. However, it was a seemingly humble yet profoundly delicious grilled cheese sandwich from Beecher’s Handmade Cheese shop that truly stole the spotlight and sparked a revelation. Beecher’s is a celebrated institution, renowned globally for its exceptional cheeses, particularly its acclaimed mac and cheese. While I had the pleasure of savoring their famous mac and cheese during my previous visit to Seattle, this time I decided to explore their take on the classic grilled cheese. And oh, what a decision it was! This wasn’t just any grilled cheese; it was a symphony of textures and tastes. The bread was impeccably crisp and golden, giving way to a warm, gooey, and intensely flavorful meld of cheeses. Every bite was an absolute delight – melty, perfectly cheesy, satisfyingly crunchy, and without a shadow of a doubt, the single best grilled cheese sandwich I had ever encountered. It set a new standard and lit the fuse for a grilled cheese obsession.
The moment I returned to San Diego, that unparalleled Beecher’s grilled cheese haunted my thoughts, igniting an irresistible urge to recreate its magic. This wasn’t just about satisfying a craving; it was about elevating a classic comfort food to gourmet heights. My culinary quest began with a stroke of luck: I discovered Beecher’s flagship cheese, the very heart of that exquisite Seattle sandwich, readily available at my local Henry’s market. This superior-quality cheese became the foundation of my ambitious home project. I meticulously curated a selection of ingredients designed to complement and enhance its rich flavor: sweet, mellow roasted garlic, crispy savory bacon, fresh, ripe tomatoes, and slices of artisan sourdough bread. To further deepen the cheese experience, I added Monterey Jack for its creamy melt. The result of this inspired combination was nothing short of culinary heaven – if I may humbly say so myself! Both my dad and my grandma, whose opinions I deeply value (and who might be a touch subjective when it comes to my cooking), unequivocally declared it one of the finest sandwiches they had ever tasted. Regardless of whether it claims the title of “best ever,” its undeniable deliciousness speaks for itself. The exquisite balance of textures and flavors – the tang of sourdough, the creamy, nutty notes of Flagship and Monterey Jack, the smoky crunch of bacon, the juicy sweetness of tomato, and the aromatic depth of roasted garlic – creates a truly extraordinary experience. While Beecher’s Flagship cheese is highly recommended for its unique character, if it’s unavailable, a high-quality sharp cheddar, Gruyère, or even a good mozzarella will still yield a fabulous and satisfying result. Prepare to indulge in a grilled cheese experience that transcends the ordinary and delights every palate!
Bacon, Tomato, & Roasted Garlic Grilled Cheese
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Ingredients
- 5 medium-sized cloves of roasted garlic, see instructions for roasting garlic below
- 4 thin slices of tomato
- 3 pieces of crispy bacon
- 2 slices good-quality sourdough bread
- ¼ cup Beecher’s Flagship cheese, grated (or any other flavorful cheese like sharp cheddar or Gruyère)
- ¼ cup Monterrey Jack cheese, grated
- Butter, for outsides of the bread
Instructions
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Carefully spread a generous layer of butter on one side of each slice of sourdough bread. On the other side of one bread slice, evenly spread the roasted garlic, ensuring it covers the surface. If the roasted garlic isn’t spreading easily, you can press it through a garlic press or mash it thoroughly with a fork to achieve a smoother, paste-like consistency. This ensures the garlic flavor permeates every bite.
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Over the roasted garlic side of the bread, generously sprinkle both the grated Beecher’s Flagship cheese (or your chosen alternative) and the Monterrey Jack cheese. Arrange the thin slices of fresh tomato evenly over the cheese layer, followed by the crispy bacon pieces. Butter both sides of the second slice of bread and gently place it on top of the bacon, butter-side facing out.
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Heat a sauté pan over medium-low heat. Place the assembled grilled cheese sandwich in the pan and cook slowly, allowing the butter to create a golden, crispy crust. Flip the sandwich once the bottom has achieved a beautiful light golden brown and the cheese inside has begun to melt. Continue to cook until the other side is equally browned and the cheeses are gloriously melted and gooey throughout. This slow cooking method ensures even melting without burning the bread. Remove from heat, slice in half diagonally for an aesthetically pleasing presentation, and serve immediately to enjoy its peak deliciousness.
To roast garlic:
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Preheat your oven to 400°F (200°C). This temperature is ideal for slowly caramelizing the garlic to a sweet, tender perfection.
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Begin by carefully peeling away the outermost papery layers of the garlic bulb’s skin, being sure to leave the skins of the individual cloves intact. Using a sharp knife, trim off about 1/4 to 1/2 inch from the top of the garlic head, exposing the tips of the individual cloves within. This allows the olive oil and heat to penetrate effectively.
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Place the prepared garlic heads in a small baking pan. Muffin pans or even a small ramekin work exceptionally well for this purpose, keeping the garlic upright. Drizzle approximately two teaspoons of good quality olive oil over each head, using your fingers to gently rub and ensure that the exposed garlic cloves are well coated. This helps prevent drying out and enhances the flavor. Cover the pan tightly with aluminum foil to create a steaming effect, which tenderizes the garlic. Bake in the preheated oven at 400°F (200°C) for 30-35 minutes, or until the cloves feel wonderfully soft and yielding when gently pressed. The exact time may vary slightly depending on the size of your garlic.
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Once roasted, allow the garlic to cool for a few minutes until it’s comfortable enough to handle without burning your fingers. Use a small knife to carefully cut around the slightly softened skin of each clove. You can then easily use a cocktail fork or simply your fingers to gently pull or squeeze the intensely flavorful, caramelized roasted garlic cloves out of their skins. They will be incredibly soft and sweet, ready to transform your grilled cheese.