Apr 16 2014
This is definitely not your everyday grilled cheese. With four slices of bread per serving, and tons of cheese that will drip down your chin as you eat it, it’s definitely an indulgence, but one that’s so worth it. I love the sauteed onions that are so sweet they actually cut through the richness of the meat and the cheese, and they also bring everything together quite nicely. Of course you can double or triple the recipe, whatever you need, as this only makes one. I warn you though. One sandwich may be enough to feed two people or, in my case, serve as your lunch for the next two days. There’s a lot going on here and this sandwich is very, very filling.
Of all the grilled cheese sandwiches we’ve talked about this week, this one is definitely the messiest so far. But it’s oh-so-goooood.
1/4 pound lean ground beef $1.42
1 teaspoon onion powder $0.15
1 teaspoon garlic powder $0.13
1 teaspoon paprika $0.16
1 tablespoon vegetable oil $0.07
1 cup Monterey Jack cheese, shredded and divided $1.12
1/2 onion, halved and thinly sliced $0.23
2 slices bacon $0.60
4 slices white bread $0.56
4 tablespoons butter, divided $0.24
Total cost $4.70
Cost per serving $4.70
1.) In a small bowl combine the beef, onion powder, garlic powder, paprika, salt, and pepper. Mix thoroughly and then shape entire mixture into a hamburger patty.
2.) Heat vegetable oil in a skillet set over medium heat and preheat oven to 200 degrees Fahrenheit. When oil is hot, add beef patty and cook for about five minutes on one side before flipping and cooking on the other side. Continue cooking until patty is cooked to your liking (medium, medium-well, etc.) and then transfer to an oven-proof dish. Place in the preheated oven to keep warm while you prepare the rest of the sandwich.
3.) Warm the same skillet you cooked the burger in over medium heat. When oil inside is hot, add the onions and stir to entirely coat in the fat. Season with salt and pepper and then stir and cook so the onions can cook down and become carmalized and sweet, for about five to ten minutes.
4.) Meanwhile, in a separate skillet, cook bacon over medium heat until it becomes crisp. When finished, remove to paper towels to drain some of the fat, and set aside for now.
5.) Butter each slice of bread on just one side. Place two slices in a separate skillet, butter-side down, and turn heat under skillet to medium. Place nearly half of the cheese on one slice of bread, and half on the second slice (you will need a bit more cheese when it’s time to assemble, so leave a small handful to use later.)
6.) Butter the two remaining slices of bread not in the skillet, and then place those, butter-side up, on top of the two pieces in the skillet. Cook until one side of both sandwiches are crisp and golden brown, then flip to cook the other side of both sandwiches.
7.) When both grilled cheese sandwiches are just about done cooking, place a small amount of the remaining cheese (about half of it) on the top of one sandwich, without removing it from the skillet. Remove the hamburger patty from the preheated oven and place that on top of the cheese. Layer the onions and the bacon onto the patty, and then finish with whatever remaining cheese you have. Place the second grilled cheese sandwich right on top.
8.) Turn heat off, remove entire sandwich from the skillet and place on a cutting board to slice in half.
9.) Serve and enjoy!