Grilled Cheese (Trader Joe's Winner)

In honour of National Grilled Cheese Month (U.S.), Trader Joe's asked their customers to create their best grilled cheese with five of TJ's items. After a whopping 1,700 entries, one grilled cheese was chosen as the winner: an Italian Truffle and Bacon Grilled Cheese by Maria Johnson. Since I'll take any excuse to make a grilled cheese, I had no other option but to give the grand prize winner's creation a try. Here's how it all went down.

2 cups TJ’s Italian truffle cheese, shredded
4 slices of TJ’s Tuscan pane or sliced sourdough bread round
6 strips TJ’s no sugar dry rubbed uncured bacon
½ Grana Padano Parmesan, grated
8 fresh chives, finely chopped
New Zealand salted butter (substitute TJ’s Black Truffle Butter when available)

Garnish:
TJ’s Himalayan pink salt (optional)

Heat a frying pan over medium low heat. Cook bacon for 3-4 minutes per side, turning over frequently. Once cooked, drain excess grease. Then crumble bacon when cool enough to be handled.

Heat a clean cast iron skillet over medium-low heat.

Generously and evenly spread softened butter on bread slices.

Mix 2 cups of Italian Truffle Cheese with bacon crumbles and generously place on buttered side down bread. Finish with the remaining slices of bread, butter-side up.

Place both sandwiches in skillet, cover and cook until bottoms are nicely browned, about 2 minutes. Turn and cook other side evenly.

Cut sandwich into 4-6 strips and top with grated Parmesan cheese, chives, and Himalayan Pink Salt Crystals. Serve Immediately.

Makes 2 serving.

Cook's Notes: Covering your grilled cheese in the pan is a must. Always cook your sandwich over low heat to avoid burning the bread, and cover your pan so that the steam can melt the cheese. If you can hear your bread sizzling, the pan is probably too hot and you should turn your flame down.