Prep 5 mins
Cook 10 mins
When I saw Rachel Ray make this on her show, I HAD to try it. Mmm...brushing the melted butter really does help make this sandwich. The maple mustard just adds so much. Now I crave this whenever I want a big protein fix. SO good. I prefer 4 slices of bacon per sandwich when the bacon is thin, and since I use regular wheat bread I use a bit less cheese (and all cheddar). Rachel kept the heat a bit lower on her show and now so do I. You want the cheese melty and gooey but the bread nicely browned.
- 12 slices good quality smoky bacon (3 slices per sandwich)
- 3 tablespoons butter, melted
- 8 slices white bread, 1/2-inch thick
- 1⁄2 cup stone ground dijon mustard
- 1⁄4 cup dark amber maple syrup
- 1 1⁄2 cups shredded extra extra-sharp cheddar cheese or 8 slices white cheddar cheese
- 1 1⁄2 cups shredded gruyere cheese or 8 slices gruyere cheese
- Preheat oven to 375°F Place bacon on a slotted broiler pan and bake to crisp.
- Brush 1 side of each slice of bread liberally with melted butter.
- Stir together Dijon mustard and maple syrup in a small bowl.
- Assemble sandwiches: bread, buttered side out, maple mustard, cheddar, bacon, Gruyère, bread with mustard on inside, buttered side out.
- Grill sandwiches on a nonstick griddle over medium heat until cheese melts and they’re deeply golden.
i am a fan of Rachael Ray, have one of her cookbooks and watch her show as well. I remember her making this sammie, but hadn't tried it myself yet. I'm glad you posted the recipe, because it shouldn't be missed being made. I scaled it back to serve just me. I certainly wouldn't want to have more than one, because it's very rich. :)