Bacon Cheddar Bread1

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)

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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.

Bacon Cheddar Bread Collage1

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***

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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.

Bacon Cheddar Bread Collage 2

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.

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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.

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Foil it!  Ready for the grill.

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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.

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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.

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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.

3.5 from 2 reviews
Grilled Bacon Cheddar BREAD!
Author: 
Recipe type: Appetizer
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Pull apart, Bacon Cheddar bread loaded with butter, bacon and cheese and grilled to perfection!
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)
Instructions
  1. 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
  2. Place the cheddar blend between all the cuts - Be sure to work it in thoroughly.
  3. Then pile on the bacon
  4. Put loaded round ion a sheet of heavy-duty foil
  5. 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
  6. Drizzle the liquid layers of flavor all over the bread
  7. 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)
  8. Target internal temperature of the grill for this session is 350 degrees
  9. Bake at 350 in the foil for 15 minutes
  10. Toss in some smoke wood, uncover and bake 10 minutes more to allow the smoke to penetrate the bread
  11. Remove from the grill and serve
And a nice picture collage to show the process:

Bacon Cheddar Bread Ultimate Collage1

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:

15 comments

I’ve thought about these and would probably supplement the bacon with chopped pork or brisket or both and drizzle some bbq sauce in addition to the rest.

Reply

Chris,

That’s why you are the man! That is ingenious! We will be augmenting this soon enough…

…….Scott

I made this recipe today and my family wasn’t impressed. I did bake it in the oven but my husband said any smoke flavor wouldn’t be good. I followed the directions given and while we were looking forward to eating this, it didn’t meet expectations. The seasoning was overpowering.

Reply

Deb,

Did you use salted butter? The salt in the bacon, cheese and even the ranch dressing is too much when coupled with salted butter. We found that out the hard way when developing this recipe…

…….Scott

Delicious!!! Loved it!!! Thanks for the great idea!!!!

Reply

Actually everyone at the whole party loved it!! The kids were trying to hide it so no one would eat it ;). Great recipe!

Definitely will make again!!

Reply

Good to hear, Ana. How long did it last before it was gone?

…….Scott

if making in the oven, should I add 1/2 tsp of liquid smoke and still open the foil after 15 min?

Reply

Rick,

I would avoid the liquid smoke entirely just out of principle. Yes, open the foil after 15 minutes. You could also broil at the end to brown up the cheese but keep an eye on it or it will burn quick…

…….Scott

This is going on the grill tonight! I am going to use Chris’ idea and throw on some leftover pulled pork. Going to be awesome!!

Reply

we don’t have dried ranch dressing in Ireland anything else I could use?

Reply

Mary,

I’m sure Amazon would deliver it and the packets are super light, so the shipping will be cheap. Otherwise, make your own seasoning. Maybe some granulated garlic, herbs, etc…

…….Scott

I’m from Australia and we don’t have Ranch dressing here. We don’t have dry dressing of any sort. Just various liquids in bottles. So if you could give me an idea of herb combination for substitute I would appreciate it. Thanks

Reply

Stephanie,

Try experimenting with powdered seasoning like garlic along with herbs that you like: Oregano, thyme, or whatever you want. Get creative. Tell me what you come up with and which combos you like. It’s hard to go wrong with this so just get crazy with the combos and do what you like…

…….Scott

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