Ingredient
Bread and Cheese :
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
Proteins and Condiments :
8 strips bacon
4 tablespoons butter, softened
1/4 cup ranch dressing (homemade or store-bought)
Optional Add-Ons :
Sliced jalapeños for heat
Caramelized onions for extra flavor
Directions :
Let all cheeses come to room temperature for about 15 minutes before cooking.
Cook bacon in preheated oven at 400°F (200°C) for 15-20 minutes until crispy, then set aside.
Preheat a large skillet or griddle to medium-low heat.
Butter one side of each bread slice generously.
Place bread butter-side down in the skillet. Layer sharp cheddar, Monterey Jack, and Provolone cheeses on half of the bread slices. Add 2 strips of crispy bacon per sandwich on top of the cheese. Drizzle ranch dressing over the bacon and cheese. Top with remaining bread slices, butter-side up.
Cook for 3-4 minutes on the first side until golden brown and crispy. Carefully flip sandwiches and cook another 3-4 minutes until the second side is golden and cheese is fully melted.
Remove from heat and let rest for 1 minute before cutting diagonally. Serve immediately while cheese is warm and stretchy.
