Bacon & Mushroom Loaded Grilled Cheese

🥘 Ingredients

• bacon
  8 oz
• black pepper
  1 tsp
• butter (divided)
  6 tbsp
• button mushrooms (skip if your mushrooms are pre-sliced!)
  8 oz
• cheddar cheese
  2 c
• cooking oil
  2 tsp
• creamy horseradish sauce
  1 oz
• gouda cheese
  4 slice
• mayonnaise
  4 tbsp
• paper towels
• potatoes
  24 oz
• salt
  1 tsp
• sourdough bread
  8 slice

🍳 Cookware

• baking sheet
• large pan
• small bowl

1. 

   1

   Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into 1/2-inch-thick wedges. Toss potatoes on a baking sheet with a drizzle of cooking oil , salt , and black pepper . Roast on middle rack until browned and tender, 20-25 minutes ⏱️ 25 minutes .

   potatoes: 24 oz, cooking oil: 2 tsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Meanwhile, heat a large pan dry over medium-high heat. Add bacon ; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes ⏱️ 10 minutes . Turn off heat; transfer to a plate lined with paper towels . Carefully discard all but a thin layer of bacon fat from pan. Reserve pan.

   bacon: 8 oz, paper towels
3. 

   3

   While bacon cooks, thinly slice button mushrooms . In a small bowl , combine creamy horseradish sauce and mayonnaise .

   button mushrooms: 8 oz (skip if your mushrooms are pre-sliced!), creamy horseradish sauce: 1 oz, mayonnaise: 4 tbsp
4. 

   4

   Heat pan with reserved bacon fat over medium-high heat (if pan seems dry, add a drizzle of oil). Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes ⏱️ 7 minutes . Season with salt and pepper. Turn off heat; transfer mushrooms to a plate lined with paper towels. Wipe out pan.
5. 

   5

   Arrange the sourdough bread slices on a clean work surface. Evenly layer half the sourdough slices with gouda cheese , bacon, mushrooms, and cheddar cheese . Top with remaining sourdough slices to form sandwiches. Heat 2 TBSP butter and a drizzle of oil in pan used for mushrooms over medium heat. Once hot, add sandwiches. (For 4 servings, work in batches; wipe out pan between batches and add more butter and oil as needed.) Cook, gently pressing down with a spatula or heavy-bottomed pan, until cheese slightly melts and bread is golden brown, 2-4 minutes ⏱️ 4 minutes . Add another 1 TBSP butter to pan, then flip sandwiches. Cook until cheese fully melts and bread is golden brown, 2-4 minutes more ⏱️ 4 minutes . TIP: Lower heat if sandwiches begin to brown too quickly.

   sourdough bread: 8 slice, gouda cheese: 4 slice, cheddar cheese: 2 c, butter: 6 tbsp (divided)
6. 

   6

   Half sandwiches on a diagonal. Divide sandwiches between plates. Serve with potato wedges and horseradish mayo on the side.