Best grilled cheese I’ve ever had? This! Without a doubt this is the best grilled cheese I’ve ever had. The others I’ve posted are still utterly and incredibly delicious but this, WOW. You know those cheese fries you get at the steakhouse and the ranch potatoes you make at home, covered with cheese, bacon, ranch dressing and green onions? When I think of comfort food those are some of the first that come to mind because they are a splurge that tastes undeniably good. Well a few days ago I was laying in bed trying to fall asleep, and of course I was thinking of food (because I’m obsessed). I was thinking about grilled cheese and what I could add to it to make it something out of the norm yet way beyond the norm excitingly tasty. Grilled cheese has got to be one of the most popular comfort foods and I thought if I’m going to be making a comfort food why not pair it with another. So Ranch Potato Grilled Cheese it was. If only this were healthy enough to eat it everyday for lunch :). Yes this is a hearty and over the top splurge but every now and then it is so worth it. Enjoy!
- 1 (6 oz) red potato, washed and dried
- olive oil
- salt and freshly ground black pepper
- 2 slices bacon, cooked crisp and drained
- 2 - 3 oz Colby Jack or Cheddar Cheese, sliced (I used Hook's Marble Jack Wisconsin Cheese - it's SO good)
- 2 slices fresh firm bread (don't use the light and fluffy, airy kind of bread, use something fairly heavy)
- Ranch dressing*
- 1 Tbsp butter, softened
- 1 green onion, diced
- Preheat oven to 400 degrees. Place red potato on a baking sheet and pierce potato several times with a fork. Drizzle both sides lightly with olive oil (I like to rub it around the potato after drizzling to evenly coat) and sprinkle with salt and pepper. Transfer baking sheet to preheated oven and bake potato until tender (not mushy tender, just soft) about 35 minutes. Remove from oven and allow rest until cool enough to slice. Slice potatoes into about 1/4-inch thick slices.
- Butter outsides of two slices of bread. Spread ranch dressing along opposite side of bread. Top one of the slices of bread (ranch side up) with sliced red potatoes followed by bacon, cheese and pepper to taste (I didn't think it needed any more salt because of the salt in the ranch, cheese and bacon but if you want to add some feel free). Sprinkle green onions over ranch covered side of remaining slice of bread (so the onions have something to stick to) then top sandwich with that remaining slice (buttered side up). Place in a 10-inch non-stick skillet, cover skillet and heat over medium-low heat. Cook for about 4 - 5 minutes until bottom is golden then carefully rotate to opposite side, cover and cook until bottom is golden, about 2 minutes longer. Serve immediately with more ranch dressing for dipping.
- *for the ranch I actually just used the hidden valley ranch dressing mix, prepared according to directions on package and added a bit of fresh chopped basil and some dried parsley just to up the flavor a bit. I would just recommend using a good quality ranch, not the stuff from the shelf even the mix stuff is so much better than that kind. The refrigerated ranches near the produce are also better than that on the shelf (just my opinion I guess).
- Recipe Source: Cooking Classy