For those days when you want a warm, savory sandwich, give our Vermont grilled cheese recipe a try. Full of deliciousness, this recipe serves two and is perfect for any time of the day – breakfast, lunch, dinner, or even a hearty snack. Using five simple ingredients, this grilled cheese sandwich recipe is incredibly easy to make. Once you’ve made it, please feel free to share the recipe on Facebook, Pinterest, Instagram and Twitter so your friends and family can try it out too.
If you’re excited to make this Vermont grilled cheese sandwich recipe, gather your short list of ingredients first: You’ll need Cabot Salted Butter, whole wheat bread, sliced Cabot Seriously Sharp Cheddar, slices of Dakin Applewood Smoked Bacon (cooked until nice and crisp) and maple syrup.
Once you have everything you need, you’re just minutes away from enjoying this heavenly grilled cheese. All it takes is topping two bread slices with the cheese and bacon, drizzling them with maple syrup before topping with the two remaining bread slices, and then slowly cooking in a skillet with melted butter. When the cheese is melted and sandwiches are beautifully golden on both sides, they’re done. We know it may be hard to wait, but give them a moment to cool down a bit before taking that first bite!
There are so many fantastic ways to make grilled cheese and we’re certain you’ll absolutely love this Vermont grilled cheese recipe. But when you’re in the mood for a lighter, meatless grilled cheese recipe, you’ll have to try our refreshing Avocado & Strawberry Grilled Cheese – it’s a must-try! As a cooperative of New England and New York farm families, Cabot takes a great deal of pride in making our award-winning dairy products. We’d love to hear your thoughts about this grilled cheese sandwich recipe so please rate and review it once you’ve made it.
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MELT butter in large skillet over medium-low heat.
TOP two bread slices with cheese and bacon. Drizzle with maple syrup and press remaining bread slices on top.
TRANSFER to skillet and cook slowly until golden on underside, reducing heat if needed. Turn and cook until sandwiches are golden on second side and cheese is melted.
This sandwich is simply “Vermont Heaven”!! I made the sandwiches on whole wheat pita breads basted with sun-dried tomato oil, Vermont applewood bacon dipped into Pure Vermont maple syrup (nothing else compared in quality and taste), then added two slices of maple cured ham, with a drizzle of a bit more maple syrup AND grilled to perfection!!!!! What a scrumptiously delicious and satisfying lunch. I served with fresh fruit slices and red wine!!!! Every day should be grilled cheese day❣❣❣
This is an amazing combination. I gilded the lily a bit and added sliced apple to the sandwich. Cheese-bacon-sliced Apple-cheese, and you’re in heaven. The snap of the apple cuts through the cheese and bacon and adds a lot of flavor.