Comments on: Bacon Crusted Grilled Cheese

By: Nick

Nick — Sat, 02 Jan 2010 16:55:42 +0000

Agreed, I think a maple peanut butter sandwich coated in bacon salt is next…

By: pigpigscorner

pigpigscorner — Fri, 01 Jan 2010 17:45:45 +0000

oh my!! bacon salt?! I have to find that stuff. Happy new year!

By: Miz

Miz — Fri, 01 Jan 2010 12:10:55 +0000

I am SO sending this to my husband.
it is his dream food.

Id add a :) but Im not joking…

By: Veggiesmack

Veggiesmack — Thu, 31 Dec 2009 16:28:55 +0000

Mmmm. I want to make this with some vegan cheeze slices! What a great idea!

By: Erin from Long Island

Erin from Long Island — Wed, 30 Dec 2009 21:31:27 +0000

I will have to investigate the cheeses you mentioned! I cant remembeer the ones I tried it was so long ago, and I am not in need of a low-fat counter balance in my diet, as I don’t eat as much PB as I imagine you do.

I think I have a fear of artificial stuff and thats why I am not ready to dive into the fat free slices or the bacon salt. Which is pretty stupid since I am sure I eat other crap and don’t think twice.

By: Sagan

Sagan — Wed, 30 Dec 2009 21:13:47 +0000

Yum! I recently made a vegan tempeh bacon to have with my toast and vegan cheezy sauce. It was tasty.

By: Nick

Nick — Wed, 30 Dec 2009 18:49:25 +0000

To be honest, fellow Long Islander, I got hooked on fat free cheese a while back when I was looking to increase my protein intake and lower my fat intake (because I get way too much fats as it is from peanut butter) and I still love it. I’ll admit, most fat free cheeses are garbage, but there are a few styles and a few brands that provide a pretty decent product. American cheese: Kraft singles are the best, it melts great and is the least “plasticky” of the bunch. Cream cheese: the only acceptable version is the Philadelphia tub, not the foil package, and you have to whip it up really good first but then it’s delicious. Cottage cheese: I usually go for 1% because I like the no salt added for my smoothies. Ricotta: Calabra makes a good version but Polly-O isn’t far behind – I like my ricotta a little less runny anyways.

As for the bacon salt, I understand the concern over the partially hydrogenated fats but considering the trace amounts involved along with the fact that people have been eating trace amounts of these fats (Skippy, Peter Pan, etc…) for ages and not melting into puddles of goo, I feel no remorse sprinkling a bit on my food.

By: Erin from Long Island

Erin from Long Island — Wed, 30 Dec 2009 08:15:31 +0000

I’m sorry, but this post was very disappointing to me. Fat free cheese? That stuff is more like plastic then anything else, does it even melt? Not that I have seen.
And bacon salt is so loaded with chemicals and preservatives and partially hydrogentated crap.
Your bread recipe is a great one, and I would cook the sandwich in a tiny bit of lard (preferably an organic one so you dont get any suprise nasties) or bacon fat (ditto the lard). You could even use smoked paprika on the inside and cook it in olive oil!

By: Recipes to Try | Make a Whisk

Recipes to Try | Make a Whisk — Wed, 30 Dec 2009 04:08:55 +0000

[...] Butter Boy’s Bacon Crusted Grilled Cheese. Bacon Salt on a grilled cheese? Not sure why I didn’t think of that on my [...]

By: Teri @ Make A Whisk

Teri @ Make A Whisk — Tue, 29 Dec 2009 20:52:06 +0000

Looks good! Bacon salt is awesome.