Triple Cheese Bacon Ranch Melt
This over-the-top grilled sandwich layers sharp cheddar, Monterey Jack, and provolone between slices of buttery brioche. Add crispy bacon and a drizzle of ranch dressing, and you’ve got a molten, crunchy, flavor-packed creation. It’s everything you want in a comfort food classic: salty, creamy, crispy, and rich. Serve it hot for the ultimate melt and customize it with extras like jalapeños or caramelized onions for added flavor.
🧾 Ingredients List
Category Ingredient Quantity
Bread & Cheese Thick brioche or Texas toast 8 slices
Sharp cheddar (sliced) 6 oz
Monterey Jack (sliced) 4 oz
Provolone or Velveeta 4 oz
Filling Cooked bacon strips 8
Ranch dressing ¼ cup
Cooking Softened butter 4 tablespoons
Optional Add-Ons Jalapeño slices To taste
Caramelized onions To taste
👨🍳 How to Make It
Step 1: Bring Cheese to Room Temp
Allow all cheeses to sit at room temperature for about 15 minutes—this helps them melt more smoothly.
Step 2: Crisp the Bacon
Place the bacon on a foil-lined baking sheet and bake in a 400°F oven for 15–20 minutes, until crisp. Drain on paper towels.
Step 3: Butter the Bread
Spread a generous layer of softened butter on one side of each bread slice. Set aside 4 slices for the tops and 4 for the bottoms.
Step 4: Build the Sandwiches
Place 4 slices of bread (butter side down) on a clean surface or in a cold skillet. Layer on the cheeses, add 2 bacon strips per sandwich, and drizzle with ranch. Add jalapeños or caramelized onions if using. Finish with the top slices (butter side up).
Step 5: Grill the Sandwiches
Heat a skillet over medium-low. Grill sandwiches for 3–4 minutes per side until the bread is golden brown and the cheese has fully melted. Flip carefully and press gently while cooking.
Step 6: Let Rest and Serve Hot
Allow sandwiches to rest for a minute before slicing in half. Cut diagonally and serve immediately to enjoy that perfect cheese pull.
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