Monday, April 11, 2016

Bacon Pepperjack Grilled Cheese

Did you know April 12 is National Grilled Cheese Day?! In preparation for this awesome occasion, I whipped up a new favorite this weekend, my Bacon Pepperjack Grilled Cheese. Bacon makes everything better and how can you go wrong with lots of melty cheese?

In fact, the entire month of April is National Grilled Cheese Month, so feel free to continue celebrating all month long. And then the fun continues in May with National Beef Month (because dairy cows are beef cows too), June Dairy Month and July Ice Cream Month.

The dairy industry as a whole makes quite a contribution to our nation's economy. There are approximately 9.2 million dairy cows on less than 50,000 dairy farms across the country, and 98 percent of them are family owned. What's more is that most of those farms have been in the family for multiple generations. It's a family tradition, so it makes sense why it's so important to farmers to take care of the land so the next generation has the same opportunity to continue the family business. It's just common sense to take good care of the cows. Without them, there is no dairy farm and thus, no family business. They are the lifeline of these family businesses and their well being is something all of us in the dairy industry take very seriously.

It's not just dairy farmers that work hard every day to care for these cows, though. They have many industry experts working with them on various aspects of the operation. This long list includes folks such as an animal nutritionist to balance cows' ration (essentially a dietitian for cows!), a veterinarian to keep an eye on animal health, a milk quality specialist from the milk cooperative, various vendors for equipment and other necessities, and so many others. It takes a team to run a dairy farm.

There's nothing I love more than the days I get to spend milking cows and feeding calves. Everyone in the dairy industry (including the cows) works hard every day to produce a nutritious product for consumers. Thanks, cows!!

Pepperjack cheese is by far my FAVORITE cheese and I add bacon to most things, so naturally this has become my new favorite grilled cheese sandwich. On a cold day, pair it with tomato soup.

Bacon Pepperjack Grilled Cheese


  • 2 slices sourdough bread
  • Butter
  • 3 slices pepperjack cheese
  • 2 slices bacon


  1. Cook bacon (I have a bacon tray and absolutely LOVE it. Highly recommended, but however you cook bacon will be just fine)
  2. Coat one side of both sides of sourdough bread with butter
  3. Place one slice of bread butter side down in a frying pan
  4. Add two slices of pepperjack cheese
  5. Break bacon slices both in half so you have 4 smaller slices
  6. Add bacon to sandwich
  7. Add another slice of pepperjack cheese
  8. Place the other slice of sourdough bread butter side up onto the sandwich
  9. Cook on medium until slightly brown
  10. Flip
  11. Cook the other side on medium until slightly brown
  12. Enjoy!

**Butter causes this to burn easier than if you use an oil-based spread, so it's important to keep a close eye on it while it cooks.


  1. This sounds sooo good! I'll have to try it sometime. Thanks for sharing on the Country Fair Blog Party this month!

    1. You'll love it! The bacon makes it amazing.

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  2. First, the sandwich sounds delicious. Second, I love all the reasons to celebrate dairy in the coming months! Stopping by from the Country Fair Blog Party!

  3. Just made this tonight. This is some kind of good!!

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  5. Has anyone tried mayonnaise. It works best for me, doesn't burn as easily and adds a little flavor we like.

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  7. Hey Kimmi! Thanks for this great sounding recipe! It's raining here in Southern California today and grilled cheese with Tomato/Basil soup sounds like the perfect lunch! As in the previous comment, we've been using mayonnaise instead of butter on our grilled cheese sandwiches. It tastes great, browns better than butter, and is less likely to burn. Give it a try!

    1. Thanks for the suggestion! This pairs perfectly with tomato basil soup, especially on chilly days. I'm definitely a butter fan on my grilled cheeses, even though it requires extra attention. The flavor makes it worth it.

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  9. Added a tiny bit of cream cheese - it was AMAZING! Thanks :)

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