Triple Cheese Bacon Explosion Sandwich

Picture this: a rainy Saturday, the kind where you’re wrapped in a blanket and movies just aren’t cutting it. You need comfort, something indulgent. That’s when I first attempted the Triple Cheese Bacon Explosion Sandwich. Honestly, it was a beast, and my first go was more like a cheese-and-bacon avalanche than a sandwich. But, you know what? The flavors were there, begging for a second chance. And boy, did they get it.

Now, this sandwich is a weekend staple in my house. The kids come running when they smell the bacon, and my husband, well, let’s just say he’s a happy camper when this is on the menu. It’s cheesy, it’s bacon-y, it’s everything a comfort sandwich should be. And I’m here to walk you through every gooey, crispy step.

Ingredients

My neighbor, who’s a bit of a cheese connoisseur, once told me, “If you’re going to do cheese, do it right.” So here’s the right way to do it, with all the cheesy, bacon-y goodness you’ll need:

• 6 slices of thick-cut bacon
• 2 slices of sourdough bread
• 2 tablespoons of unsalted butter, softened
• 1 slice of cheddar cheese
• 1 slice of Swiss cheese
• 1 slice of provolone cheese
• 1 tablespoon of mayonnaise (trust me on this)
• A pinch of garlic powder

Instructions

Here’s where the magic happens. Follow these steps, and you’re in for a treat. (And don’t skip the mayo, it was a game changer!)

1. Lay out the bacon strips side by side on a cold skillet. Then, turn the heat to medium and let them slowly come up to temperature. This renders the fat nicely without burning them.
2. Once the bacon is crispy, transfer it to a paper towel-lined plate to drain the excess grease. My mom always said, “Crispy bacon is the backbone of any good sandwich.”
3. Butter one side of each slice of sourdough bread. These will be the outside of your sandwich – the part that gets all golden and toasty.
4. Mix the mayonnaise with a pinch of garlic powder and spread it on the non-buttered sides of the bread. I learned this the hard way, but it adds a subtle kick that’s just delicious.
5. Layer the cheddar, Swiss, and provolone cheeses on one slice of bread, on top of the mayonnaise side. This triple-threat cheese combo is the heart of the explosion.
6. Add the crispy bacon on top of the cheese. Remember, it’s called an explosion for a reason – don’t be shy with the bacon!
7. Top with the second slice of bread, mayonnaise side down, and butter side up.
8. Place your sandwich in a pan over medium heat. Cook until the first side is a deep, golden brown, about 3 to 4 minutes.
9. Flip it! Cook the other side until it’s just as beautifully browned and the cheese is melting out the sides. This is where the sensory overload hits – the sizzle when it hits the pan, the smell of toasting sourdough, the sight of melting cheese.
10. Transfer your sandwich to a cutting board, let it sit for a minute (if you can wait), then cut into it. Watch the cheese stretch out in glorious strands.

Tips & Tricks

Here are a few nuggets of wisdom I’ve picked up along the way:

• Use a cast-iron skillet if you have one. It heats evenly and gives the sandwich that perfect crunch.
• Don’t press down too hard on the sandwich while it’s cooking. You want the heat to work its way through the cheese without squishing everything out.
• If you’re not a fan of sourdough, any sturdy bread will do. Just make sure it can handle the weight of all that cheese and bacon.

FAQ

Got questions? I’ve got answers – and some of them I learned the hard way, so you don’t have to.

Q: Can I make this sandwich ahead of time?
A: Honestly, it’s best served fresh. But if you must, prepare everything but don’t cook it. Assemble and refrigerate, then fry it up when you’re ready to eat.
Q: What’s the best way to store leftovers?
A: Wrap it tightly in foil and keep it in the fridge. To reheat, pop it in the oven until it’s warm and crispy again.
Q: Are there any substitutions for the cheeses?
A: Absolutely! Feel free to use any melty cheese you like. Gouda, Monterey Jack, and mozzarella are all solid choices.

Now, about those ingredients… don’t fret if you don’t have exactly what’s listed. The first time I made this, I only had two types of cheese and it still turned out amazing. It’s all about making do with what you have and enjoying the process. And another tip: if you’re out of unsalted butter, use salted and skip the pinch of garlic powder. It’s all about balance.

As for the cultural story behind this sandwich, it’s not steeped in tradition or handed down from a great-grandparent. It’s more of a modern-day homage to indulgence, a sandwich that could only come from a culture that loves its cheese and bacon as much as we do. It’s a testament to the joy we find in a little kitchen creativity and the comfort of hearty, homemade food.

In conclusion, the Triple Cheese Bacon Explosion Sandwich is more than just a meal; it’s an experience. It’s a weekend treat that promises to deliver joy in every bite. Remember, cooking is not just about following a recipe – it’s about making it your own. So go forth, create, and indulge in the cheesy, bacon-y goodness that is this sandwich. Your taste buds will thank you.