Name: Bacon Wrapped Grilled Cheese
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 4 slices Texas toast; 4 slices cheese; 12 slices bacon; your favorite BBQ rub

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What can I add to grilled cheese to make it better?

Bacon Wrapped Grilled Cheese, of course. Are you kidding me? No, my friend, I’m not. AND, I’m actually going to grill the grilled cheese, not fry it up in a pan. Well, actually, I’m going to smoke it. That’s right, I took the iconic grilled cheese, added bacon and THEN infused it with smoke. That’s OK, you can thank me later. Just don’t tell your cardiologist.

Bacon Wrapped Grilled Cheese Ingredients:

4 slices Texas toast
4 slices of cheese
12 slices of bacon
Your favorite BBQ rub

As far as cheeses, about anything works, particularly mozzarella, havarti and muenster. I used muenster.

How to prepare bacon wrapped grilled cheese sandwiches

Place a couple slices of cheese between two pieces of Texas toast and then lay down three slices of bacon side by side on a cutting board:

Now place the cheese sandwich on the bacon with about an inch of the bacon sticking out one side like so:

Then lift up that inch of bacon and push it against the side of the sandwich:

Then throw the longer ends of the bacon over the top and drape the slices over the inch long pieces we just pushed up:

Double Bacon?!

You could grill it just like this, but I went for maximum bacon exposure and doubled up the bacon. I put down three more slices of bacon to cover the two exposed sides of the soon to be grilled cheese sandwich:

Repeat the process of pushing up the bacon ends and then draping the longer ends over. Dust them with your favorite BBQ rub.

How to Grill Bacon Wrapped Grilled Cheese

Next, put the sandwiches in a 250 degree pellet smoker:

After 30- minutes, my grilled cheese sammies are staring to look pretty good:

After an hour, they have browned up nicely:

Time to pull them from the smoker:

Is it better to use mayonnaise or butter for grilled cheese?

This is the hot debate on the Google machine. But the real answer to the best fat to use when making grilled cheese is bacon! Not liquid bacon fat (although that would be great), but slices of bacon.

Bacon Wrapped Grilled Cheese can be rich, if you can’t tell by the pictures. I recommend cutting them into halves or even quarters and serve as appetizers because not a lot of people are putting a whole one of these down. Think about it. Each sando has SIX slices of bacon!

I almost forgot that gratuitous, and obligatory, stretchy cheese shot:

Bacon Wrapped Grilled Cheese Run Down

There you have it – crunchy bacon, soft and smoky bread, gooey cheese. I’m not sure I need to explain these bacon wrapped grilled cheese sandos anymore. If the pictures didn’t convince anyone, me rambling on will not change any minds.

If you have any questions or comments, feel free to leave them below or send me an email.

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4.34 from 3 votes

Bacon Wrapped Grilled Cheese

Bacon Wrapped Grilled Cheese: Make a cheese sandwich, wrap it in bacon, and smoke it on a grill. Basically, the most amazing grilled cheese on the planet!

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: Sandwich

Cuisine: BBQ

Ingredients

4 slices Texas toast
4 slices cheese
12 slices bacon
your favorite BBQ rub

Instructions

Place two slices of cheese between two slices of Texas toast
Lay out three slices of bacon side by side
Place the sandwich on the bacon with about an inch of bacon sticking out one side
Flip up the inch long ends and then bring the long end over and drape over the short end
Repeat for all three slices and then lay down three more slices and rotate the sandwich 90 degrees and repeat the draping of the bacon over the exposed sides of the sandwich
Dust with your favorite BBQ rub
Place the bacon wrapped grilled cheese on a 250 degree smoker until the bacon is brown (about an hour)
Remove from the grill, slice and serve

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Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.