This type of grilled cheese is a more classic variation than the one in my last recipe post. Omit the bacon for an even more classic version. I like to serve this grilled cheese with tomato soup on a cold day.

You will need:

• 10 thick slices of bread
• 5 slices of cheese
• 5 slices of bacon
• 2-3 tablespoons of butter

Heat a griddle to 340 degrees, or heat a pan on the stove to medium or medium low heat. Place one slice of cheese between two slices of bread for each sandwich. Cook the bacon until crispy in a skillet and add two one half slices to each sandwich. Butter each side of each sandwich. Cook on the griddle or in a pan on the stove. Flip each sandwich when it turns golden brown on the bottom. Watch the sandwiches carefully, because they can burn surprisingly quickly. Add a slice of turkey for a little extra bulk if you choose.