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Bacon-and-Escarole Grilled Cheese

Leftover bacon fat makes these sandwiches crisp and flavorful -- no butter required!

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2012


  • 12 slices bacon (12 ounces)
  • 3 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 8 slices sourdough bread
  • 6 ounces sharp cheddar, sliced
  • 1/2 small head escarole, trimmed and torn into bite-size pieces


  1. In a large skillet, cook bacon over medium-high until fat is rendered and bacon is crisp, about 7 minutes. Transfer to paper towels to drain. Pour off and reserve all but 1 tablespoon fat. In a small bowl, combine mustard and honey and spread on bread. Divide cheese and bacon among bread to make 4 sandwiches.

  2. Place skillet over medium; in batches, add sandwiches and cook until bread is golden and crisp and cheese is melted, 6 to 8 minutes, flipping halfway through and adding more bacon fat as needed. Open sandwiches, add escarole, close, and serve immediately.

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