While cruising (I used to do that in my ’57 Bel-Air) Facebook I came across this simple recipe that appeared perfect for grilling and tailgating. Though this could be easily accomplished in an oven this Grillin’ Fool had to put it to the test on the grill.
Grilled Bacon Cheddar Bread Ingredients:
1 large round loaf of bread such as French, Italian, or sourdough.
8 oz. shredded cheddar cheese (I chose cheddar and Monterey Jack blend).
8 oz. crisp bacon, chopped.
½ cup melted butter (one ¼ lb stick of unsalted butter)
1 tbsp dry Ranch dressing mix from packet (one .4 oz. packet)
I selected this beauty, labeled a country white sourdough oval, while loafing (see what I did there) in front of the bread display at the local supermarket realizing it was the only round loaf available besides rye. Hmmm…I may have to work on a rye version but that’s another post later. Note: the ready-to-bake breads some stores offer will work just fine as they indicate 7-10 minutes at 375 to finish so the 15 or so minutes at 350 is perfect for this effort.
Cut the bread in ¾-inch intervals (you could cut it in ½-inch or 1-inch intervals instead) but be careful to NOT cut all the way through.
Cut the bread again, lengthwise, again not cutting all the way through.
***Pro Tip: I should’ve cut lengthwise first, then crossways. It would’ve been a bit easier***
Begin placing the cheddar blend between all the cuts. Be sure to work it in thoroughly and then bring on the BACON!
Gotta’ love dropping little bacon bombs onto/into this creation. I’m ready to tear into this now!
The loaded round is placed on a sheet of heavy-duty foil and is ready for the final prep step prior to hitting the grill.
Measure the Ranch mix (this was a .4 oz. packet which was one tbsp.) then add to the melted butter and give it a good stir till mixed thoroughly.
Drizzle the liquid layers of flavor all over the bread. Unsalted butter was used here because the cheese, Ranch mix, and bacon added a fair amount of salt. Ok, there’s some salt in the bread also. This thing almost looks like a football! Hmmm, bread, butter, bacon, and beer (yes it was football Sunday afternoon!) this is going to be a great combination.
Foil it! Ready for the grill.
We’re on! I set up my trusty Char-Broil 940X for the flanked method of indirect grilling—coals on the left and right and bread in the middle. I didn’t want to set the dough over direct heat, we’re really baking or grilling here. We’re more like melting and melding of all those amazing flavors.
Bake at 350 in the foil for 15 minutes. It could go a few minutes longer without damaging the dough. This might be necessary if it took your grill a while to reach 350 once the lid is closed as I encountered.
After 15-20 minutes, toss in some fruit wood, uncover the grilled bacon cheddar bread and bake 10 minutes more to infuse the bread with that sultry smoke.
Sliding the loaf of gooey, crunchy grilled goodness onto a plate for my dinner guests to enjoy. What a great appetizer or side for any grilling occasion. This is perfect for tailgating as the bread could be prepared in advance, foiled, and grilled later. My dinner guests destroyed this dish in rapid manner as we discussed all the different versions we could come up with. What would you create?
If you have any questions about the grilled bacon cheddar bread, leave them below or shoot me an email.
- 1 large round loaf of bread such as French, Italian, or sourdough.
- 8 oz. shredded cheddar cheese (I chose cheddar and Monterey Jack blend).
- 8 oz. crisp bacon, chopped.
- ½ cup melted butter (one ¼ lb stick of unsalted butter)
- 1 tbsp dry Ranch dressing mix from packet (one .4 oz. packet)
- Cut the bread in ¾-inch intervals (you could cut it in ½-inch or 1-inch intervals instead) but be careful to NOT cut all the way through - Make sure to cut lengthwise first
- Place the cheddar blend between all the cuts - Be sure to work it in thoroughly.
- Then pile on the bacon
- Put loaded round ion a sheet of heavy-duty foil
- Measure the Ranch mix (this was a .4 oz. packet which was one tbsp.) then add to the melted butter and give it a good stir till mixed thoroughly
- Drizzle the liquid layers of flavor all over the bread
- Encase the bacon cheddar bread in foil and prepare the grill for two zone/indirect grilling with coals on one side (or in this case on either side) and none on the other (none in the middle for this one)
- Target internal temperature of the grill for this session is 350 degrees
- Bake at 350 in the foil for 15 minutes
- Toss in some smoke wood, uncover and bake 10 minutes more to allow the smoke to penetrate the bread
- Remove from the grill and serve
Check out my son doing this recipe live on air for Fox2 here in St. Louis. I would’ve done this spot, but while he and the third Grillin’ Fool, Tom, were freezing their butts off on air, I was enjoying sunny Florida: