PaninisamericanEasy

Grilled Cheese with Bacon and Tomato Panini

Name: Grilled Cheese with Bacon and Tomato Panini
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Cuisine: american
Ingredients: 4 slices sourdough bread, sliced ½-inch thick, cut slightly on the thick side for structure; 2 tablespoons (28 g) unsalted butter, softened, at room temperature, divided; 4 ounces (113 g) sharp cheddar cheese, sliced or shredded; 4 slices bacon, cooked, cooked until crispy, drained; ½ medium (85 g) ripe tomato, thinly sliced, excess moisture patted dry; to taste kosher salt and freshly ground black pepper

From the MyKitchenBank Kitchen

A crispy, buttery sourdough panini loaded with melted cheddar cheese, smoky bacon, and fresh tomato. Pressed on a hot griddle until the cheese flows and the bread turns golden brown with a crackly crust. Perfect for lunch or a casual dinner—comfort food elevated.

Prep: 10 min
Cook: 8 min
Total: 18 min
Makes: 2 panini

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Steps

Before you start

Cook bacon until crispy if starting from raw
Slice tomatoes and pat them dry to prevent sogginess
Have a panini press or cast-iron skillet ready
Gather all ingredients on a clean workspace for assembly

1
Preheat the griddle
- Set a panini press to medium-high heat or place a cast-iron skillet over medium-high heat.
- Allow it to warm for 2–3 minutes until hot but not smoking.
- You want even heat across the cooking surface.
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Ready when: Surface is hot to the touch (hold your hand 2 inches above for 2 seconds—you should feel strong heat)
Tip: A properly heated griddle prevents soggy bread; uneven heat leads to burnt bottoms and cold centers.
2
Assemble the first panini
- Lay out two slices of sourdough bread on a cutting board.
- Spread ½ tablespoon softened butter on the outside of each slice (the sides that will touch the griddle).
- This ensures even browning and crispiness.
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Tip: Butter the outside of the bread, not the inside—this allows the crust to crisp while the inside stays protected.
3
Build the sandwich interior
- Flip one slice of bread butter-side down.
- Layer half the cheddar cheese (about 2 ounces), then 2 slices of bacon, then half the sliced tomato.
- Season the tomato lightly with salt and pepper.
- Top with the remaining cheese (2 ounces), then the second bread slice butter-side up.
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Tip: Cheese on both sides of the filling holds everything together and creates a protective layer that prevents sogginess from the tomato.
4
Grill the first sandwich
- Carefully place the assembled panini on the hot griddle.
- If using a panini press, close it gently but firmly.
- If using a skillet, press down on the sandwich with a heavy spatula or a second skillet weighted with a canned good, pressing for 3–4 minutes until the bottom is deep golden brown and crispy.
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Ready when: Bottom bread is deep golden brown with visible crispy edges; you should hear a gentle sizzle
Tip: Don't move or flip the sandwich during this phase—let it stay still so the crust develops properly and the cheese starts melting.
5
Flip and finish grilling
- Using a thin spatula, carefully flip the panini.
- Press again for another 2–3 minutes until the second side is equally golden brown and the cheese is completely melted and starting to ooze slightly from the edges.
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Ready when: Top crust is deep golden brown; cheese visible at the edges; sandwich feels firm when pressed gently with the spatula
Tip: Once you see cheese peeking out the sides, it's done—overgrilling will dry out the bread and blow out the filling.
6
Rest and repeat
- Transfer the first panini to a cutting board and let it rest for 1 minute while you assemble and grill the second sandwich using the same process (steps 2–5).
- The rest helps the cheese set and makes cutting easier.
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Tip: Keep the first panini on a warm plate or loosely tented with foil so it stays warm while the second one cooks.
7
Slice and serve
- Once both panini have rested, slice each one diagonally using a sharp knife with a gentle sawing motion (not a hard downward chop—this prevents the filling from squishing out).
- Serve immediately while the cheese is still warm and melted.
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Tip: A diagonal cut not only looks more appealing but also makes the sandwich easier to hold and eat.

Good to know

Tips

Pat sliced tomatoes dry with paper towels before assembly to prevent the bread from getting soggy—moisture is the enemy of a crispy panini.
Use sharp cheddar rather than mild; it has more flavor and melts faster, so your sandwich finishes cooking before the bread burns.
If you don't have a panini press, a cast-iron skillet works just as well. The key is consistent, firm pressure; the weight of the skillet plus a heavy object on top mimics a press.
Butter the outside of the bread, not the inside. Inside butter can make the cheese slide around and prevents proper melting. Outside butter crisps the crust.

Storage & reheating

Best served fresh. Leftover panini can be wrapped in foil and stored at room temperature for up to 2 hours, or refrigerated in an airtight container for up to 1 day. Reheat wrapped in foil in a 300°F (150°C) oven for 5 minutes to warm through without drying out. Do not microwave, as it will make the bread soggy.

Substitutions

sharp cheddar cheese → Gruyère, fontina, or provolone cheese. Use the same amount by weight. Gruyère melts beautifully and adds a nutty depth; fontina is creamier; provolone is milder and slightly smoky.
sourdough bread, sliced ½-inch thick → thick-cut white bread, brioche, or ciabatta. White bread is classic; brioche is richer; ciabatta is airier and crispier. Avoid very thin bread, which won't hold the filling.
bacon, cooked → smoked ham, prosciutto, or tempeh bacon. Use the same quantity. Ham is milder; prosciutto is delicate and less smoky; tempeh bacon works for vegetarian versions (omit if using a vegetarian variant).
ripe tomato → roasted red peppers or sun-dried tomato. Use 2–3 tablespoons of roasted red peppers or 2 tablespoons chopped sun-dried tomato. Both add sweetness and less moisture than fresh tomato.