TRIPLE CHEESE BACON MEL
Ingredients
→ 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
Steps
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.