Bacon Grilled Cheese Sandos
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Bacon Grilled Cheese Sandos

Bacon Grilled Cheese Sandos

with Sun-Dried Tomatoes & Arugula Salad

Nostalgia has a name, and it’s Grilled Cheese! Relive the glory of a melty, toasty classic with this fresh take on everyone’s favorite sandwich. The addition of a dynamic duo—umami-packed sun-dried tomatoes and balsamic glaze—brings surprising new depth to this blend of melty Italian cheeses between slices of buttery toasted sourdough. Cap it all off with a side salad of peppery arugula tossed with crunchy croutons in a tangy-sweet balsamic vinaigrette for a grown-up meal that your inner child will just love.

Easy Prep & Clean

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes


serving amount

1.5 ounce

Sun-Dried Tomatoes

½ cup

Mozzarella Cheese

(Contains Milk)

½ cup

Italian Cheese Blend

(Contains Milk)

1 teaspoon

Garlic Powder

5 teaspoon

Balsamic Glaze

4 slice

Sourdough Bread

(Contains Soy, Wheat)

1 unit


(Contains Milk, Wheat)

2 ounce


4 ounce


Not included in your delivery



2 teaspoon

Olive Oil

3 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories1000 kcal
Fat69 g
Saturated Fat30 g
Carbohydrate67 g
Sugar16 g
Dietary Fiber3 g
Protein31 g
Cholesterol125 mg
Sodium1810 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Bowl
Medium Pan
Paper Towel
Large Pan
Large Bowl


Prep & Mix Cheese

• Wash and dry produce. • Finely chop sun-dried tomatoes. • In a medium bowl, combine sun-dried tomatoes, mozzarella, Italian cheese blend, half the garlic powder, half the balsamic glaze, and a drizzle of olive oil (all the garlic powder and a large drizzle of olive oil for 4 servings). Season lightly with salt and pepper.

Heat a medium dry pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate.

Make Sandos

• Divide cheese mixture between half the sourdough slices; press lightly to adhere. Top with remaining sourdough slices to form sandwiches. • Heat 2 TBSP butter (4 TBSP for 4 servings) in a large pan over medium heat. Add sandwiches; cook, gently pressing with a spatula or heavy-bottomed pan, until bread is golden and cheese melts, 2-4 minutes per side, adding an additional 1 TBSP butter before flipping. (For 4 servings, work in batches, wiping out pan between batches and adding more butter if needed.) TIP: Lower heat if sandwiches begin to brown too quickly.

Top cheese mixture with bacon; press lightly to adhere. Cook through remainder of step as instructed.

Toss Salad

• Gently crush croutons in their bag. • In a large bowl, toss arugula with remaining balsamic glaze and a drizzle of olive oil (large drizzle for 4 servings). Season with salt and pepper.

Finish & Serve

• Halve sandwiches on a diagonal. • Divide sandwiches and salad between plates. Top salad with croutons and serve.

Bacon is fully cooked when internal temperature reaches 145°.

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