Ina Garten's Ultimate Grilled Cheese | Barefoot Contessa

Ina's Ultimate Grilled Cheese is the sandwich cheese-lovers dream about! Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd Get the recipe ▶ https://foodtv.com/3JBItLx Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside Ultimate Grilled Cheese Recipe courtesy of Ina Garten Total: 55 min Prep: 10 min Cook: 45 min Yield: 6 servings Level: Easy Ingredients 12 slices thick-cut bacon, such as Nodine's applewood smoked 1 cup good mayonnaise 1/4 cup Dijon mustard 1/4 cup freshly grated Parmesan cheese 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 white pullman loaf or sourdough bread, sliced 1/2 inch thick (12 slices) 6 tablespoons salted butter, at room temperature 6 ounces aged Gruyere or Comte cheese 6 ounces extra-sharp Cheddar, such as Cabot or Shelburne Farms Directions Preheat the oven to 400 degrees. Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned. Drain on a plate lined with paper towels and cut in 1-inch pieces. Meanwhile, combine the mayonnaise, mustard, Parmesan, salt, and pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with butter. Flip the slices and spread each one generously with the mayonnaise mixture. Don't neglect the corners! Grate the cheeses in a food processor fitted with the largest grating disk and combine. Distribute the bacon evenly on half the slices of bread. Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce side down. Meanwhile, heat an electric panini press. When the press is hot, cook the sandwiches for 3 to 5 minutes in batches until the bread is toasted and the cheese is melted. Allow to cool for 2 minutes. Cut in half and serve warm. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #GrilledCheese Ina Garten's Ultimate Grilled Cheese | Barefoot Contessa | Food Network https://www.youtube.com/watch?v=ueJjs-ckdyU