Bacon & Mushroom Loaded Grilled Cheese
with Potato Wedges & Horseradish Mayo
- Milk
- Soy
- Wheat
- Eggs
This grilled cheese is all grown up and ready for the dinner table! You'll layer sourdough bread with nutty gouda, tangy cheddar, crispy bacon, and sautéed mushrooms, then griddle it to golden perfection in a hot, buttery pan. Serve with a side of crisp potato wedges and zesty horseradish mayonnaise for a dreamy dipping experience.
Ingredients
1 cup
Cheddar Cheese
(Contains: Milk)
4 ounce
Bacon
12 ounce
Potatoes
4 ounce
Button Mushrooms
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
½ ounce
Creamy Horseradish Sauce
(Contains: Eggs)
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 slice
Gouda Cheese
(Contains: Milk)
Not included in your delivery
3 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges.
Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.
Meanwhile, heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate.
Carefully discard all but a thin layer of bacon fat from pan. Reserve pan.
While bacon cooks, thinly slice mushrooms (skip if your mushrooms are pre-sliced!).
In a small bowl, combine horseradish sauce and mayonnaise.
Heat pan with reserved bacon fat over medium-high heat (if pan seems dry, add a drizzle of oil). Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper.
Turn off heat; transfer mushrooms to a paper-towel-lined plate. Wipe out pan.
Arrange sourdough slices on a clean work surface. Evenly layer half the sourdough slices with gouda, bacon, mushrooms, and cheddar. Top with remaining sourdough slices to form sandwiches.
Heat 2 TBSP butter and a drizzle of oil in pan used for mushrooms over medium heat. Once hot, add sandwiches. (For 4 servings, work in batches; wipe out pan between batches and add more butter and oil as needed.) Cook, gently pressing down with a spatula or heavy-bottomed pan, until cheese slightly melts and bread is golden brown, 2-4 minutes. Add another 1 TBSP butter to pan, then flip sandwiches. Cook until cheese fully melts and bread is golden brown, 2-4 minutes more. TIP: Lower heat if sandwiches begin to brown too quickly.
Halve sandwiches on a diagonal.
Divide sandwiches between plates. Serve with potato wedges and horseradish mayo on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the savory, melty goodness, with the horseradish sauce adding a zesty kick. Some found the cheddar overpowering.
- Ease of prep: Easy to make and customize, though shredded cheese was messy. Consider using sliced cheese for easier assembly.
- Suggestions: Try caramelizing onions or adding garlic seasoning to boost flavor. Some preferred thicker bread slices for a sturdier sandwich.
- Portions: Several found it filling, with one noting the two-person serving was enough for four meals.
- Texture: Some felt the bacon was too thick or chewy. Consider cooking it longer or using a different cut.
