Truly Grilled Cheese Sandwiches (with bacon)

Earlier today I pondered on the name “grilled cheese” wondering why it was called that if no one grilled it.

Despite the internet being at my fingertips I decided that instead of researching the etymology of grilled cheese, actually grilling a cheese sandwhich sounded much more rewarding. Since I needed to make a full meal out of it and we had some broccoli I thought if I added bacon I’d have the rendered grease leftover to cook the broccoli in (or perhaps it was just an excuse to cook more bacon?).

I started with some foil and crinkle cut fries on the top rack since I knew they’d take the longest. Then came the bacon. I actually cooked up some extra to make sure I’d have enough grease for the broccoli and leftovers for my wife when she got home.

While the bacon was cooking I had slices some sourdough bread, buttered what would be the outsides of the sandwhich, and prepared some Colby Jack cheese slices.

Once the bacon was done I set it aside and added in the broccoli, tossing it with a spatula to evenly distribute the grease and start it cooking. I added the bacon to the sandwiches and slid them on to the hot grill.

At first I was too cautious and had the heat too low. Turning it back up helped toast the bread before the cheese could melt off the sides of the sandwich.

You can believe it, it tasted as good as it looks. On my next batch I’ll go a bit heavier on the cheese to help counterbalance the extra crisp of a truly grilled cheese sandwhich. We don’t do grilled cheese very often so it’s pretty safe to say that from now on when I do, it will be truly grilled cheese!

Bacon-Apple-Cheddar Burgers

Because recipes are yet another form of data and good food makes the fleshy part of our being very happy, here’s a rough recipe I made up that I loosely follow when we need something easy-yet-special on the grill.


  • 1 medium apple, chopped to 1/4-inch cubes
  • 1 lb ground beef
  • 1 small onion – chopped
  • 1 egg
  • 5 slices bacon, chopped
  • 3/4 cup shredded cheddar, the sharper the better
  • parsley


The directions are wicked-easy: thoroughly mix all the indredients, and make into burger patties. I find that making the burgers concave (as opposed to perfectly level) helps make them come out normal on the grill instead of turning into convex UFOs.

Grill and enjoy!

Most of the time I’ll eat them as-is with no extra condiments. If you must have something extra, I find that a nice honey mustard compliments the apples well.