Pin This Ricotta Bacon Breakfast Grilled Cheese is the kind of sandwich that turns a slow morning into something special. Gooey cheeses melt right into crispy bacon and thick slices of toasted bread—pure comfort with every bite. Whether you are feeding a hungry crowd or just starting your day with something cozy, this dish truly delivers.
I first tried this recipe on a chilly weekend morning when nothing else sounded quite as good as melty cheese and bacon. Ever since my partner asks for it anytime we want a pick-me-up breakfast.
Ingredients
- Ricotta cheese: about one half cup for rich creaminess look for whole milk ricotta for best texture
- Shredded mozzarella cheese: one half cup for gooey melt and mild flavor always choose freshly shredded if possible
- Unsalted butter: two tablespoons softened it ensures the bread crisps up evenly look for pale butter with no smell for best freshness
- Bacon: four slices classic and crispy use thick cut bacon if you want more chew check for even marbling when buying
- Sourdough or country bread: four slices hearty enough to hold fillings choose fresh bakery loaves when possible look for a nice crusty exterior
- Chopped chives: one tablespoon optional for a little zip and color pick vibrant green fresh chives for best flavor
- Freshly ground black pepper to taste: enhances flavor choose whole peppercorns and grind just before using
Instructions
- Cook the Bacon:
- Place bacon slices in a cold skillet and set over medium heat Watch closely to avoid burning and let the bacon render and crisp turning as needed Once crisp transfer to a paper towel lined plate so excess fat is absorbed
- Mix the Ricotta Spread:
- In a small mixing bowl add ricotta chives and a generous crack of black pepper Stir thoroughly until the chives are evenly distributed and the spread is creamy Smooth texture ensures easy spreading on the bread later
- Prep the Bread:
- Line up four slices of sourdough or country bread With a butter knife generously spread softened butter on one side of each slice Make sure the butter reaches all corners so the sandwich browns evenly
- Layer and Fill:
- Flip the bread slices over so the butter is underneath On two slices spread half of the ricotta mixture each Sprinkle shredded mozzarella evenly on top of the ricotta Layer two strips of bacon per sandwich then top with the remaining bread slices buttered side facing out
- Grill the Sandwiches:
- Heat a nonstick skillet over medium heat Once hot add the assembled sandwiches Do not press down immediately Cook for three to four minutes per side until the bread is golden brown and the cheese begins to ooze out Press gently with a spatula for an even sear Flip carefully to avoid spills
- Slice and Serve:
- Use a sharp knife to cut the grilled sandwiches straight down the middle Serve hot so the cheese is perfectly melty and the bacon stays crisp
Pin Mozzarella is always my favorite ingredient here Since it melts so flawlessly and creates those stretchy cheese strings the sandwich just would not be the same without it. Once my cousin dropped by unexpectedly and we ended up making these and laughing over breakfast for hours. That memory always comes back with every bite.
Storage Tips
Let any leftover sandwiches cool to room temperature and then wrap in foil Store in the fridge up to two days Reheat in a pan over low heat to restore crisp texture Instead of using a microwave try a toaster oven so the bread stays crunchy
Ingredient Substitutions
If you are out of ricotta try mascarpone or even whipped cottage cheese for similar creaminess For a lighter sandwich swap in turkey bacon or a smoky vegetarian bacon Sourdough can easily be replaced with any rustic bread such as multigrain or even a hearty white loaf
Serving Suggestions
This sandwich stands up strong on its own but is even better next to a crunchy apple or grape salad For brunch gatherings serve with scrambled eggs and seasonal fruit If you like an extra savory punch try a drizzle of hot honey right before serving
Cultural and Historical Inspiration
Breakfast grilled cheese grew out of the American love for classic diner sandwiches It combines the flexibility of a lunchtime grilled cheese with breakfast favorites like bacon and creamy spreads Ricotta brings a slight Italian flair traditionally a cheese for desserts but outstanding in savory breakfast dishes
Seasonal Adaptations
In spring layer fresh spinach or tender greens inside for color In summer sliced heirloom tomatoes boost freshness and acidity In fall or winter try adding roasted mushrooms for earthy depth
Recipe Success Stories
One reader writes that her young son asks for this sandwich every birthday morning It has become their family tradition I have made this for brunch guests more times than I can count and not a crumb is ever left Most people are surprised how the ricotta melts so smoothly with the mozzarella
Freezer Meal Conversion
For longer storage assemble and butter the sandwiches and wrap tightly in plastic Freeze raw not grilled When ready to eat thaw in the fridge overnight then cook from step five as usual This keeps the bread from getting soggy and brings back that fresh toastiness
Pin Try making these for your next lazy weekend breakfast The crispiness and meltiness will brighten any morning.
Recipe Q&A
- → What type of bread works best for this sandwich?
Sourdough or country bread is ideal for a hearty texture and crisp crust when grilled.
- → Can I substitute other meats for bacon?
Turkey bacon or vegetarian alternatives work well and maintain savory flavor.
- → How do I get the sandwich extra crispy?
Generously butter the bread and grill in a hot skillet until both sides turn golden brown.
- → Is there a way to add more vegetables?
Layer in fresh spinach, tomato slices, or sautéed mushrooms before grilling.
- → What cheese complements ricotta and mozzarella?
Try sharp cheddar or provolone for a deeper taste profile if desired.
- → How can I make this sandwich more filling?
Add a fried or scrambled egg between the cheese and bacon for extra protein and richness.