BLT Grilled Cheese
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-10-27Updated 2026-10-27
BLT grilled cheese with crisp bacon, cheddar, Monterey Jack, lettuce, and tomato. Add the fresh vegetables after grilling for a crisp, melty skillet sandwich.
BLT grilled cheese is a golden skillet sandwich filled with melted cheese and crisp bacon, then finished with fresh lettuce and tomato for a warm, crunchy twist on a classic BLT. The trick is timing: grill the bacon-and-cheese sandwich first, then tuck in the cool vegetables. Cheddar adds a sharp flavor, Monterey Jack melts easily, and a small amount of mayonnaise gives the tomato and romaine a creamy finish without soaking the bread. Makes: 2 sandwiches. Prep: 10 minutes. Cook: about 22 minutes. Rest: 2 minutes. Total: about 34 minutes. Active work: about 32 minutes. Use a 12-inch skillet that fits both sandwiches; a smaller pan will require another grilling batch. Thick-cut bacon needs longer than the regular-cut bacon specified here.
How to make BLT Grilled Cheese
Makes 2 sandwiches. Listed times are estimates; visual and temperature cues control doneness.
10 minCook
22 minRest
2 minTotal
34 minYield
2 sandwiches
Equipment
- 12-inch skillet
- Tongs
- Flexible spatula
- Cutting board and sharp knife
- Measuring spoons
- Butter knife
- Paper towels
- Heatproof container for bacon fat
- Plate
Ingredients
- •6 slices regular-cut bacon (about 6 ounces / 170 g raw)
- •1 medium Roma tomato, cut into 4 slices about 1/8 inch thick
- •2 small romaine leaves, washed, thoroughly dried, and trimmed to fit the bread
- •4 slices sourdough bread, about 1/2 inch thick
- •2 tablespoons softened unsalted butter
- •2 ounces (55 g) sharp cheddar, thinly sliced
- •2 ounces (55 g) Monterey Jack, thinly sliced
- •1 tablespoon mayonnaise, divided
- •1/8 teaspoon ground black pepper
Instructions
- 1
Crisp the bacon and dry the vegetables
Arrange the bacon in a single layer in a cold 12-inch skillet. Set over medium heat and cook for 10–12 minutes, turning as needed, until fully cooked and crisp; follow the package directions if they require longer. Transfer to a paper-towel-lined plate. While it cooks, blot both sides of the tomato slices and dry the romaine thoroughly, using a separate clean board and utensils for the vegetables. Break the cooked bacon into pieces that fit the bread. Carefully pour the rendered fat into a heatproof container, then wipe the skillet with a paper towel held in tongs.
- 2
Build and grill the cheese sandwiches
Butter one side of each bread slice. Place two slices butter-side down on a clean board. Top each with 1 ounce cheddar, half the cooked bacon, and 1 ounce Monterey Jack. Close with the remaining bread, butter-side out. Set the wiped skillet over medium-low heat and cook both sandwiches for 4–5 minutes per side, flipping carefully, until the bread is golden and both cheeses have melted. Reduce the heat if the bread browns before the cheese melts. Keep the tomato, lettuce, and mayonnaise out of the skillet.
- 3
Add the fresh BLT filling
Transfer the sandwiches to a board and rest for 2 minutes. Carefully lift the top bread from each sandwich with a spatula; loosen any cheese joining the edges with a butter knife. Spread 1 1/2 teaspoons mayonnaise on the inside of each lifted top slice. Lay two blotted tomato slices and one trimmed romaine leaf over the bacon-and-cheese filling in each sandwich, sprinkle with the black pepper, and close. Cut in half and serve immediately. The fresh vegetables go in after grilling so the lettuce stays crisp.
Tips
- →Blot the cut faces of the tomato just before adding them. Do not salt the slices in advance; they will release more juice.
- →Trim away the thickest romaine rib if it prevents the sandwich from closing. A modest lettuce layer is easier to bite through than a whole large leaf.
- →Let the sandwich stand for the full 2 minutes before opening it. Use the spatula to support the top bread, and avoid touching the hot cheese.
- →If the cheese is stubbornly holding the sandwich shut, gently separate it along the inside of the top bread with the butter knife. Do this on a board away from the burner.
- →Do not press hard after adding the tomato; close gently and cut with a sharp knife.
Variation
Bread: Use sturdy white sandwich bread or whole-wheat bread of similar size and thickness. Very thick slices may brown before the center melts. Cheese: Replace Monterey Jack with mild cheddar or low-moisture mozzarella. Keep the total cheese at 4 ounces for two sandwiches. Lettuce: Butter lettuce or thin iceberg pieces can replace romaine. Wash and dry them well, and add only after grilling. Bacon: Fully cooked bacon can save time; crisp or heat it according to its package instructions before assembling. Turkey bacon has different cooking instructions and will change the flavor and texture.
Questions and answers
What cheese is best for a BLT grilled cheese?
Sharp cheddar and Monterey Jack make a useful combination: cheddar supplies flavor while Jack melts smoothly. Thin slices help both melt before the sourdough gets too dark.
Do you put lettuce in grilled cheese before cooking?
For this BLT grilled cheese, add the lettuce after cooking. Grilling the lettuce inside the sandwich makes it wilt and release moisture instead of staying crisp.
How do you keep tomato from making grilled cheese soggy?
Cut the tomato thinly, blot both sides, and add it after the bread has grilled. Use only two slices per sandwich and eat promptly.
Can I use mayonnaise instead of butter on the outside?
Yes. Replace the 2 tablespoons exterior butter with about 1 tablespoon mayonnaise spread thinly over the four outside bread faces, and still use the separate tablespoon of mayonnaise for the inside finish. Cook over medium-low heat and watch the color closely.
Can I make BLT grilled cheese ahead of time?
For the best texture, prepare the bacon and vegetables ahead but grill and assemble the sandwiches when ready to eat. Store the components separately in the refrigerator; do not leave the tomato and lettuce inside a sandwich that will be reheated.
How do I open a grilled cheese to add lettuce and tomato?
Rest it on a board for 2 minutes, support the top bread with a spatula, and gently loosen the melted cheese along the top bread with a butter knife. Add the mayonnaise and vegetables, then close and serve.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
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