Bacon, Seared Tomato and Smoked Provolone Grilled Cheese

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Bacon, Seared Tomato and Smoked Provolone Grilled Cheese



8 slices of extra thick bacon
3 Roma tomatoes
150 grams grated smoked Provolone
8 slices of Rye bread
1 tbsp unsalted butter
½ tsp celery salt
1 tbsp extra virgin olive oil
½ tsp chopped garlic
4 basil leaves chiffonade

Slice the romatomatos from north to south in ¼” slices or ½” if you prefer. Bring a non stick pan to medium-high heat. Toss the slices in the olive oil and add salt and pepper to taste. Pan fry the bacon to and remove to paper towel to absorb any excess fat. With the remaining fat in the pan sautee off the garlic for a few seconds before searing the tomatoes on one side for 45 seconds and 20 on the other. Remove from pan and allow to rest off the heat.

Bring the butter to room temperature and incorporate the celery salt. Spread on one side of each piece of bread and lay that side down. Sprinkle the smoked provolone on 4 slices evenly, then add one layer of tomato and bacon and finally another sprinkling of smoked provolone. Press firmly with the other slice of bread and set your non-stick pan on the stove on medium low.

Sear all the grilled cheeses until they are golden brown on both sides. For presentation cut them in half, triangles or do not cut them at all. Serve with your favourite condiment, we would recommend hot mustard!