This indulgent sandwich layers three types of cheese—sharp cheddar, Monterey Jack, and provolone—between thick-cut brioche slices. Add crispy bacon and a drizzle of creamy ranch, and you’ve got a gooey, golden-grilled masterpiece with serious crave appeal. It’s the kind of sandwich that hits every note: salty, creamy, melty, and crunchy. Serve hot for the best texture, and personalize it with jalapeños or caramelized onions for extra depth.
Ingredients Table
| Component | Ingredient | Amount |
|---|---|---|
| Bread & Cheese | Thick-cut brioche or Texas toast | 8 slices |
| Sharp cheddar cheese (sliced) | 6 oz | |
| Monterey Jack cheese (sliced) | 4 oz | |
| Provolone or Velveeta cheese | 4 oz | |
| Filling | Bacon strips | 8 |
| Ranch dressing | ¼ cup | |
| Cooking | Butter (softened) | 4 tablespoons |
| Optional Add-Ons | Sliced jalapeños | As desired |
| Caramelized onions | As desired |
Step-by-Step Instructions
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