There’s something magical about a classic grilled cheese. It’s the ultimate comfort food, a simple joy that takes me right back to my childhood. But what if you could take that simple pleasure and turn it into a show-stopping, crowd-pleasing masterpiece? That’s exactly what this Smoky Cheddar Bacon Pull-Apart Grilled Cheese recipe does. It’s an elevated, shareable version of the classic that’s perfect for game days, casual get-togethers, or just a fun family dinner. The smoky cheddar and crispy bacon are a match made in heaven, all stuffed inside a rustic loaf of sourdough bread that’s been brushed with a savory garlic-herb butter. Every bite is a delightful combination of crunchy, cheesy, and savory goodness.
Why I Love This Recipe
This isn’t just a sandwich; it’s an experience. The “pull-apart” format is what makes it so much fun. It’s interactive, perfect for sharing, and a guaranteed conversation starter. When you bring this to the table, people can’t help but smile and dive in. The smoky cheddar provides a depth of flavor that a standard cheddar can’t quite match, and the bacon… well, everything is better with bacon, right? The garlic and paprika-infused butter gets into every nook and cranny of the sourdough, creating an unbelievably savory crust. Plus, the fact that you can make the whole thing on the grill means you can keep the heat out of your kitchen, which is a huge bonus, especially on a warm day. It’s simple enough for a weeknight but impressive enough for a party.
Ingredients
- 1 loaf of sourdough bread (round or oblong): Sourdough is perfect here because it’s sturdy and has a tangy flavor that complements the smoky cheddar and bacon.
- 2 cups shredded smoky cheddar cheese: The smoky flavor is key to this recipe.
- 1/2 cup cooked and crumbled bacon: You can cook this ahead of time to save on prep.
- 1/4 cup butter, melted: Unsalted butter is best so you can control the saltiness.
- 1 teaspoon garlic powder: Gives the butter a savory kick.
- 1 teaspoon onion powder: Adds another layer of aromatic flavor.
- 1/2 teaspoon paprika: For a touch of color and a mild, earthy spice.
Swaps and Notes
- Bread: While sourdough is my top choice, a sturdy Italian loaf or even a good crusty French bread would work. The key is a firm crust that will hold up to being cut and stuffed.
- Cheese: Can’t find smoky cheddar? A sharp cheddar, Monterey Jack, or a pepper jack would all be great substitutes. You could even use a mix of cheeses for a more complex flavor.
- Bacon: You can use pre-cooked bacon pieces to make this even faster. If you’re not a fan of bacon, cooked prosciutto or even some finely chopped ham would work. For a vegetarian option, leave the bacon out and maybe add some caramelized onions or finely chopped roasted red peppers.
- Seasonings: Feel free to experiment with the spices. A pinch of dried oregano or a dash of cayenne pepper for a bit of heat would be fantastic additions to the butter mixture.
- Grilling vs. Baking: If you don’t have a grill or prefer to use your oven, you can bake this in a preheated oven at 375°F (190°C). Follow the same steps, but bake for about 20-25 minutes, or until the cheese is melted and the bread is golden and crusty.
Instructions
- Prep the Grill and Bread: Preheat your grill to medium heat (around 350-375°F). Take your loaf of sourdough bread and, using a serrated knife, carefully cut it into a grid pattern of 1-inch cubes. Be careful not to cut all the way through the bottom crust—you want the loaf to stay in one piece.
- Mix the Filling: In a medium-sized bowl, combine the shredded smoky cheddar cheese and the crumbled cooked bacon. Toss them together so they are evenly distributed.
- Stuff the Loaf: Gently pull apart the cubes of bread and stuff the cheese and bacon mixture into all the cuts and crevices. Make sure to get the filling deep into the loaf so every piece is packed with cheesy, bacony goodness.
- Make the Butter Mixture: In a separate small bowl, whisk together the melted butter, garlic powder, onion powder, and paprika.
- Brush the Loaf: Generously brush the butter mixture over the top of the entire bread loaf. Use a pastry brush to ensure it gets into every crack and crevice.
- Wrap and Grill: Place the prepared loaf on a large piece of heavy-duty aluminum foil. Tightly wrap the foil around the bread, creating a sealed packet. Place the foil-wrapped loaf on the preheated grill.
- Cook and Serve: Grill for 15-20 minutes, or until the cheese is completely melted and gooey. The outside of the bread should be warm and the butter will have soaked in, creating a delicious, garlicky crust. Carefully remove the loaf from the grill, unwrap it, and serve immediately.
Tips for Success
- Use a Serrated Knife: A serrated knife is your best friend when cutting the bread. It will slice through the crust without squishing the soft interior, making it easier to create those perfect cubes.
- Don’t Overstuff: While it’s tempting to cram as much cheese and bacon as possible, don’t overdo it. The goal is to have enough filling to be delicious, but not so much that it all spills out when you’re grilling.
- Seal the Foil Tightly: A good foil wrap is crucial. It creates a steamy environment that melts the cheese perfectly and prevents the bread from drying out or burning.
- Listen for the Sizzle: You’ll hear the butter start to sizzle a bit on the grill. This is a good sign that the bread is warming up and the cheese is beginning to melt.
Serving Suggestions and Pairings
This Smoky Cheddar Bacon Pull-Apart Grilled Cheese is a meal in itself, but it’s also the perfect centerpiece for a larger spread. Serve it with a side of warm marinara for dipping or a creamy tomato soup for a classic combination. For a party, it pairs wonderfully with other savory, shareable dishes like these Easy Cheesy Chicken Sliders with Marinara Garlic Butter or a simple green salad to cut through the richness. It would also be a fantastic appetizer alongside a hearty dip like this Crockpot Nacho Dip or my favorite Beer Cheese Dip.
Nutritional Information (per serving, based on 8 servings)
- Calories: Approximately 350-400 kcal
- Protein: 15-20g
- Fat: 25-30g
- Carbohydrates: 20-25g
Please note: Nutritional values are estimates and can vary based on specific ingredients used. This is not a substitute for professional nutritional advice.
Storage and Leftover Tips
Leftovers are best enjoyed the same day, but if you have any, you can store them in an airtight container in the refrigerator for 1-2 days. To reheat, wrap the loaf tightly in foil and place it in an oven or toaster oven at 350°F (175°C) for about 10 minutes, or until the cheese is melted and the bread is warmed through. I don’t recommend microwaving as it can make the bread soggy.
More Recipes You Will Love
If you loved this smoky and cheesy pull-apart bread, you have to try some of my other favorite recipes for feeding a crowd or just enjoying some serious comfort food. My Sheet Pan Quesadillas are a genius hack for making a ton of quesadillas at once, and these Easy Turkey Wings are a go-to for a lazy Sunday dinner that tastes like you spent hours on it.
Final Thoughts
This Smoky Cheddar Bacon Pull-Apart Grilled Cheese is more than just a recipe; it’s a celebration of comfort food. It takes a familiar, beloved classic and transforms it into something new, exciting, and perfect for sharing. It’s the kind of dish that makes people feel happy, and that’s what cooking is all about. Give it a try at your next get-together, and watch it disappear in minutes.
I’d love to hear how you served yours! Did you try a different cheese or add an extra ingredient? Leave a comment below and let me know. And if you enjoyed this recipe, be sure to follow me for more delicious ideas. Happy cooking!
Smoky Cheddar Bacon Pull-Apart Grilled Cheese: A Recipe by Jason Griffith
Ingredients
- 2 cup cooked and crumbled bacon
- 4 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 8 slices sourdough bread
- 2 cups shredded smoky cheddar cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- In a small bowl, mix the softened butter with garlic powder, onion powder, and paprika.
- Slice the sourdough bread into thick pieces, making sure not to cut all the way through.
- Spread the garlic-herb butter mixture generously between the slices of bread.
- Layer the crumbled bacon and shredded cheddar cheese between the slices.
- Wrap the entire loaf in aluminum foil and place it on a baking sheet.
- Bake in the preheated oven for 30 minutes until the cheese is melted and the bread is crispy.
- Remove from the oven, unwrap, and sprinkle with fresh parsley before serving.
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