Description
Indulge in a gooey, crispy sandwich featuring three melty cheeses and crispy bacon, all brought together with ranch dressing between thick-cut brioche. Perfect for weeknight dinners or weekend indulgence.
Ingredients
- 8 slices thick-cut brioche bread or Texas toast
- 6 oz sharp cheddar cheese, sliced
- 4 oz Monterey Jack cheese, sliced
- 4 oz Provolone cheese (or Velveeta), sliced
- 8 strips bacon
- 4 tablespoons butter, softened
- 1/4 cup ranch dressing (homemade or store-bought)
- Sliced jalapeños for heat (optional)
- Caramelized onions for extra flavor (optional)
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Instructions
- 1. Warm a skillet over medium heat and add the bacon strips. Cook until evenly browned and crispy, about 8–12 minutes. Transfer the bacon to paper towels to drain.
- 2. Spread softened butter on one side of each slice of brioche, and on the unbuttered side, spread about a tablespoon of ranch dressing.
- 3. Layer the cheese on half of the bread slices (ranch side up) in the following order: sharp cheddar, Monterey Jack, and Provolone.
- 4. Add the cooked bacon strips on top of the cheese, and add jalapeños or caramelized onions if desired.
- 5. Top with the remaining bread slices, butter side out, and press gently.
- 6. Warm the skillet and add bacon fat if reserved. Place the sandwiches in the skillet and cook for 2–4 minutes per side until golden brown and cheese is melted.
- 7. Remove the sandwiches, let them rest for 1 minute, then slice diagonally and serve warm.