thepioneerwoman
Jen Hatmaker's Loaded Grilled Cheese Is a Crowd-Pleaser for the Whole Family
Cookbook author Jen Hatmaker shares her loaded grilled cheese recipe with layers of potato chips, bacon, raspberry jam, and gruyère cheese.
👥 1 Servings⏱️ Prep & Cook: 7 min👤 Micaela Bahn📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●griddle
📝 Preparation Steps
1
Mix together your butter and mayo in a small bowl. You'll have about a cup, which is enough for slathering about 4 sandwiches. If you don't use it all, cover it and keep it in the fridge for up to 3 days to use for another batch later.
2
In between your slices of sourdough, get generous with a base layer of raspberry jam, then a layer of chips, then the bacon, and finally the shredded Gruyère on top. If you like to live right on the edge, finish with another layer of jam. Before you butter-mayo the outsides, give this a little press to crunch those chips down and keep your sandwich together.
3
Slather one side with the butter-mayo and put it facedown in a skillet or on a griddle over medium heat. Slather the top with the butter-mayo while it grills. Flip it when the first side is brown and toasty, after ⏱️ 3 minutes or so. When it is a crunchy miracle on both sides and the cheese is oozing, it's time to party.
Nutrition Facts
calories
2835 Calories
fat Content
223 g
fiber Content
6 g
sugar Content
23 g
sodium Content
3105 mg
protein Content
52 g
trans Fat Content
0 g
cholesterol Content
374 mg
carbohydrate Content
153 g
saturated Fat Content
87 g
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