Bacon Grilled Cheese Sandos
with Sun-Dried Tomatoes & Arugula Salad
- Wheat
- Milk
- Soy
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.
Ingredients
1 unit
Croutons
(Contains: Wheat, Milk)
2 ounce
Arugula
½ cup
Mozzarella Cheese
(Contains: Milk)
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
½ cup
Italian Cheese Blend
(Contains: Milk)
1.5 ounce
Sun-Dried Tomatoes
5 teaspoon
Balsamic Glaze
1 teaspoon
Garlic Powder
4 ounce
Bacon
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved this unique twist on grilled cheese, praising the flavor combination. Some found the sun-dried tomatoes too chewy or sour.
- Ease of prep: Customers appreciated how quick and easy this meal was to make, with simple assembly and cleanup.
- Suggestions: Consider adding sliced fresh tomatoes for depth. Try using sliced cheese instead of shredded for easier assembly.
- Portions: Several found the meal surprisingly filling and satisfying as a comfort food option.
- Bacon option: The bacon add-on was popular, though some suggested prosciutto as an alternative for a more balanced flavor.
Reviews from our home cooks
I will never be able to make a regular grill cheese for my husband after making these!! Great flavor combination, easy to toss together, easy cleanup!! LOVE!
The best grilled cheese ever! And of course the salad is delicious with everything else! Fabulous
Easy to make and such a unique blend of flavors! We'll definitely make this again.
Delicious. I added the bacon. Please offer these again - easy and so good! Husband liked these.
Total comfort food and was so easy to make. We'd love more meals like this.
Excellent! Love the bacon option, and the salad was great. Very unique twist on a favorite.
Comfort food. Fast and convenient. Customized with bacon. Bacon uncured. Not a successful mix of flavors. Bacon overpowered other flavors. Prosciutto suggested. Cheese too mild.
It needed a little more. I added some sliced roma tomatoes to give the sandwiches a little more depth.
The sun dried tomato flavor wasn't my favorite combination but I loved the rest.
Didn't melt very easily once all ingredients mixed with cheese
