This Bacon Grilled Cheese recipe is destined to become a new favorite. Spicy-sweet sriracha candied bacon is tucked between melted cheddar and buttery, golden toast for the ultimate grilled cheese experience.
Table of contents
- Ingredients
- Instructions
- Recipe tips & variations
- What to serve with it
- More recipes with bacon
April is National Grilled Cheese Month — a perfect excuse to elevate a classic. This version pairs candied bacon tossed in sriracha and brown sugar with sharp cheddar and soft, slightly sweet Hawaiian-style bread. The result balances sweet, spicy, salty and buttery textures: crunch from the bacon, gooey melted cheese, and crisp, browned bread.
Ingredients
- Thick-cut bacon – 12 slices. Thick-cut bacon holds the brown sugar glaze well and crisps beautifully.
- Sriracha – 2 tablespoons. Tossed with the bacon so the sugar adheres and the bacon gets a gentle kick.
- Brown sugar – 1/2 cup. The classic coating for candied bacon.
- Cheddar cheese – 2 cups shredded sharp cheddar. Melts nicely; Monterey Jack or mozzarella are good alternatives.
- Sweet Hawaiian bread – 8 slices (or use white or sourdough if preferred).
- Unsalted butter – 8 tablespoons. Use unsalted so the bacon’s saltiness remains balanced.
Instructions
Step-by-step guidance is included here so you can follow along easily. Quantities and totals are listed in the ingredients above.
- Make the candied bacon. Preheat the oven to 400°F (205°C). Place the bacon in a large plastic bag, pour in the sriracha, and toss to coat the slices evenly. Add the brown sugar and shake or massage the bag so each strip is coated in sugar.
- Lay the bacon strips in a single layer across a wire rack set on a foil-lined baking sheet. Cooking on a rack lets air circulate so the bacon crisps without needing to flip. Bake for about 20 minutes, or until the bacon reaches your preferred level of crispness and the sugar has caramelized. Remove from the oven and transfer the strips to a cutting board; cut each slice in half crosswise.
- Assemble the sandwiches. Spread 1 tablespoon of unsalted butter on one side of each bread slice. On the unbuttered side of four slices, add 1/4 cup shredded cheddar cheese, then arrange six half-slices of the candied bacon over the cheese. Top the bacon with another 1/4 cup of cheese and close each sandwich with the remaining slice of bread, buttered side out.
- Cook the grilled cheese. Heat a large skillet or griddle over medium heat. Place the sandwiches in the hot pan and cook about 5 minutes per side, pressing gently, until the bread is golden brown and the cheese is melted. Remove, slice in half, and serve immediately.
Recipe tips & variations
- Make the bacon ahead. Cook and cool the candied bacon, then store it in an airtight container in the refrigerator for up to one week. It reheats quickly on the griddle inside the sandwich, so no extra reheating is necessary.
- Air fryer method. Arrange the sriracha-brown sugar coated bacon in a single layer in the air fryer basket and cook at 400°F for about 14 minutes, flipping halfway through. You may need multiple batches depending on your air fryer size.
- Mayo instead of butter. Spread mayonnaise on the outside of the bread for frying. Mayonnaise has a higher smoke point and creates a very crisp, evenly browned crust, though the flavor differs from butter’s classic richness.
- Cheese swaps. Swap sharp cheddar for smoked cheddar, Monterey Jack, or mozzarella for different flavor profiles. For extra creaminess, mix cheeses.
- Spice level. Adjust the sriracha amount to control heat, or use a milder hot sauce if preferred.
- Serving & presentation. For a tidy finish, press the sandwiches briefly in a panini press or under a heavy skillet to compact them and create an even sear.
What to serve with it
This grilled cheese is delicious on its own as a hearty snack or paired with soup or salad for a full meal. Classic pairings include:
- Roasted tomato soup
- Sweet potato soup
- Creamy corn soup
- Broccoli cheddar soup
- A crisp green salad with blue cheese or Italian-style dressing
- Bacon, tomato and avocado pasta salad
More recipes with bacon
Bacon is versatile and works well from breakfast through dessert. Below are other bacon-centric ideas to try.
Bacon Roll Ups
BBQ Bacon Burger
Bacon Jam
Cheesy Bacon Crescent Rolls
No-Churn Maple Bacon Ice Cream
Maple Bacon Brussels Sprouts
Sriracha Candied Bacon Grilled Cheese
Servings: 4 grilled cheese sandwiches
Prep time: 10 minutes • Cook time: 30 minutes • Total time: 40 minutes
Author: Whitney Bond
Ingredients (at a glance)
- 12 slices thick-cut bacon
- 2 tablespoons sriracha
- 1/2 cup brown sugar
- 2 cups shredded cheddar cheese
- 8 slices sweet Hawaiian bread (or white bread)
- 8 tablespoons unsalted butter
Instructions (condensed)
- Preheat oven to 400°F. Toss bacon with sriracha and brown sugar in a bag until coated.
- Arrange on a rack over a foil-lined sheet and bake about 20 minutes until caramelized and crispy. Cut strips in half.
- Butter one side of each bread slice. On four unbuttered sides add 1/4 cup cheese, bacon halves, then 1/4 cup more cheese. Top with bread, buttered side out.
- Cook sandwiches in a hot skillet over medium heat, about 5 minutes per side, until golden and cheese is melted. Serve hot.
Notes
- Make candied bacon ahead and refrigerate up to one week; assemble and grill sandwiches when ready.
- Adjust sriracha to taste. For a milder heat, reduce the amount or substitute with a milder sauce.