Blueberry Cobbler Cheddar & Bacon Grilled Cheese
Photo and Recipe courtesy of Geez Louise, Louise Mellor.
-
- Prep
- 15 mins
-
- Total
- 20 mins
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- Serving
- 2 Sandwiches
Ingredients
- 4 slices artisan sour dough bread
- 4 tablespoons of salted butter, softened
- 6 ounces about 1 full cup, Great Midwest® Blueberry Cobbler Cheddar cheese, shredded
- 1/4 c. fresh blueberries, rinsed and dried or 4 Tablespoons of blueberry fruit spread
- 2 slices thick sliced bacon, cooked and crumbled into large pieces
Directions
- Heat a large nonstick skillet or a heavy bottomed cast iron skillet over medium heat.
- Generously butter one side of each slice of bread.
- Sprinkle the unbuttered side of the bread with 1-1/2 ounces of the shredded cheese and then arrange half of the blueberries over the cheese. Sprinkle the bacon and then cover the bacon and blueberries with the other 1-1/2 ounces of cheese (this will glue the sandwich together). Top with the other slice of bread, buttered side out. Each sandwich will have 3 ounces of cheese 1/8 of a cup of blueberries and 1 slice of bacon.
- Press the sandwich down and then carefully transfer to the hot skillet.
- Cook the sandwich for 1 to 2 minutes on each side or until each side is golden brown and the cheese is melted and bubbly.
- Serve warm.
