Joy the Baker

Sticky Finger Maple Bacon Grilled Cheese

by 26 Comments

There’s something very deep and satisfying about two sticky fingers at snack time.  These are lessons we learn from (flamin hot) Cheetos, (cool ranch) Doritos, and (very spicy) Chicken Wings.  Sticky fingers are dedicated for snack-to-mouth interactions, followed by licking.  It’s the only way.

This sandwich, unapologetically sticky and salty on the outside, is in the sticky finger solar system.  

This recipe is inspired by the Knife and Fork Grilled Cheese Sandwich I flipped by in the latest pages of Food & Wine Magazine.  Where they see a knife and fork, I see sticky fingers.  I’ve swapped their cheese, swapped their sticky-factor (from honey to maple syrup), and added bacon… of course I did. 

Shall we? 

Here’s what you’ll need: 

•  A nice loaf of bread. Unsliced so you can slice it as aggressively thick as you’d like.  

•  A wheel o’ Brie Cheese, sliced thin- rind and all.

•  Softened butter, for spreading.  Black pepper, for sprinkling.  

•  Very crisp cooked bacon.  All the wobbly fat cooked to crisp.  

•  Pure maple syrup and smoked (or regular) sea salt.  

You know how to grill cheese.  It’s all about layers and making it stick.

Buttered bread.  Thinly sliced Brie cheese topped with crisp bacon and, yes…. more Brie cheese.  Black pepper to top and another slice of buttered bread.

Grilled over medium heat until the cheese is melty and the bread is buttered golden brown.  

When the sandwich comes hot of the griddle, cheese melted and bread crisped, the entire sandwich is drizzled lightly in maple syrup and sprinkled with smoked sea salt.  

The maple syrup with absorb into the bread just so, keeping the sweet flavor up top and our fingers just slightly sticky.  

Sweet and salty, creamy and crisp.  It’s the grilled cheese with everything going for it. Everything.

xo 

Print

Sticky Finger Maple Bacon Grilled Cheese

  • Author: Joy the Baker
  • Prep Time: 15
  • Cook Time: 6
  • Total Time: 21 minutes
Scale

Ingredients

  • 4 sliced whole grain bread, thick sliced
  • 3 tablespoons unsalted butter, softened to room temperature
  • 4 sliced crisp cooked bacon
  • 12 thin slices of brie cheese (I usually buy a whole wheel of Brie and use about 1/3 for the two sandwiches)
  • fresh cracked black pepper
  • 2 tablespoons pure maple syrup
  • smoked (or regular coarse) sea salt

Instructions

  1. Place a griddle pan over medium heat.
  2. Spread one side of each of the four slices of bread with butter.
  3. Flip butter side down on a cutting board. On two slices of bread, place three thin Brie wedges. Top with two slices of bacon each. Top with three more slices of Brie each. Sprinkle generously with black pepper.
  4. Top with remaining two slices of bread.
  5. Grill on the griddle pan until the brie is melted and the bread is golden brown. Flip and repeat on the other side.
  6. Remove the sandwiches from the pan and drizzle with maple syrup and sprinkle with salt. Slice in half and enjoy warm.

Nutrition

  • Serving Size: 2

Reader Interactions

Comments

  1. the prodigal bun

    This looks so good! It reminds me of my favorite sandwich at my neighborhood joint, only they use blue cheese (I think roquefort) and raisin semolina bread. Anything with cheese and some sweetness, and I’m there!

    Reply

  2. Nathalie

    Joy, amazing. I want to serve at my next cocktail party. I guess you could do the bacon in advance and then keep them warm in the oven, then slice into little sandwiches? Any thoughts? Next time you come to NYC let me know and I’ll throw a cocktail party in your honor.

    Reply

  11. Sarah

    YUM! Making brunch with your new book next week but these could be great appetizers!

    When I was little, I didn’t understand why my brother didn’t have a boy cheese instead of a girl cheese.

    Reply

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