Farmhouse Cheddar Grilled Cheese Sandwiches

We've been experimenting with a lot of grilled cheese sandwiches recently.  This pulls together a lot of strong flavors: horseradish, cheddar, rye, bacon, to make for a tasty mid-day meal.

Yield: 2 sandwiches


  • 6 strips bacon
  • 4 slices rye bread
  • Butter
  • Horseradish Mustard
  • 4 slices cheddar cheese
  • 1 Roma tomato, sliced
  • Spinach


  1. Cook the bacon in a cast iron skillet.  Set aside.
  2. Butter one slice of rye bread.  Place it butter-side down on a cutting board.
  3. Spread the mustard on the slice.  Top with one slice of cheese, three strips of bacon, sliced tomato, spinach, and another slice of cheese.
  4. Top with another slice of buttered bread.
  5. Repeat steps 2-4 to assemble the second sandwich.
  6. Cook on a skillet over medium heat until the sides are browned and the cheese is melted.
  7. Transfer to a cutting board.  Slice each sandwich into halves, and then serve immediately.
Adapted from Mississippi Kitchen.