Monday, April 26, 2010

Grilled Cheese Heaven

Congratulations to our pal Julie Hyzy
for Grace Under Pressure. Kudos, Julie!

And major congrats to our pal, Riley Adams
(er...Elizabeth S. Craig) whose
Mystery Writing is Murder blog was just named
Writers Digest top 101 blogs for writers. Way to go!!!

And now to my weekend fun.

I went to a grilled cheese invitational this weekend in Los Angeles. Do you want to talk about incredible smells and tastes? As well as colorful people?

In addition to the competition, there was cheese poetry, music, a number of people wearing crowns, a beer and wine pavilion.

Doesn't this sound like the perfect setting for a murder mystery?Who's Killing the Great Grilled Cheese Chefs? [Okay, the title's been taken...]

Did anybody see that movie, Who's Killing the Great Chefs of Europe? Drop-dead funny.

I digress. In honor of the grilled cheese weekend, I decided to create one of my own. And what goes better with grilled cheese than bacon? But not just any bacon. Bacon that's really really flat.

Why flat? Because that way, the cheese melts evenly in the sandwich.

So here's what I did. I figured out that at diners, they use a flat iron to press down the bacon on the grill. I didn't have one of those, but I did have a pan that fit inside a pan. I put the bacon in the fry pan, covered it with foil, then set the smaller pan on top.
It presses the bacon flat and all the fat comes out of it, leaving good crispy meat to put in my sandwich. Yum!

And I used Tillamook Sharp Cheddar Cheese for the sandwich. That's right. Cheddar bought at your local store. It's got a snappy taste that marries well with bacon and it melts like a dream.

Oh, and did I mention that I used raisin bread? The salt with the sugar is to die for.

Do you get the idea that I like grilled cheese almost as much as writing murder mysteries?

Hope you enjoy.




2 slices raisin bread

2 tablespoons butter

2 slices crisp bacon

2 oz. Tillamook Cheddar cheese


Grill bacon on medium. Note: As mentioned above: I slip the pieces into a sauté pan, cover with foil, and set a smaller sauté pan on top. Grill for 5 minutes. Remove sauté pan and foil. Flip the bacon. Replace the foil and smaller sauté pan and grill for 5 more minutes.

In the meantime, butter two slices of raisin bread on one side only.

Remove bacon from saute pan and drain on paper towels.

Place one slice of raisin bread, butter side down, on grilling surface. Layer cheese, bacon and cheese. Top with raisin bread, butter side up.

Grill on low to medium for 5 minutes. The raisins might look dark but they are not burnt. Flip the sandwich and grill for another 5 minutes.

Remove from heat and serve immediately.

If you want to know more about A Cheese Shop Mystery series and even become a "fan", check out my website by clicking this link: Avery Aames.

* * * * * *

New April MLK Contest!!!!


The first book in the Memphis Barbeque series, Delicious and Suspicious, will be released July 6. To celebrate its upcoming release, I’m throwing a giveaway! :)Are you interested in winning Williams-Sonoma’s Ultimate Grilling Rub Collection? It’s easy to enter! Just send an email to with

“Contest” in the subject line.

Grilling Rub   CollectionReally, really want to up your chances?You’ll get one extra entry if you follow us on Twitter, one extra if you subscribe to our posts (in the right hand sidebar under “Subscribe”), and one extra for becoming a follower (by clicking the “follow” button in the right hand column under our book covers and blog roll.) Just send us an extra email at and let us know what you’ve signed up for. If you’re already a follower or subscriber, let us know that, too!


  1. When will I learn not to read this blog before I have breakfast in the morning? This sounds SO good, Avery. And, congrats to Elizabeth for the blog recommendation!

    Lesa -

  2. This *does* sound like heaven, Avery! I can't wait to try this one...I'm a grilled cheese fanatic. :)

    Mystery Writing is Murder

  3. Your grill cheese sandwich makes for a great breakfast meal.

  4. Oh my goodness! This sounds absolutely divine!

  5. This does sound yummy ... I wonder if I can make it work with soy bacon? Or maybe a little bacon salt?

    Boy, I miss bacon ... but I have Tillamook cheddar in the fridge. :)

  6. Wendy, I'm sure soy bacon would work. It has to be bacon that pleases you! I'm so glad everyone is enjoying the flavors. It would make a fabulous breakfast sandwich.

  7. The Grilled Cheese Invitational sounds like tons of cheese-fun. And that's an ingenious idea for getting your bacon nice and flat without a flat-iron appliance. The raisin bread idea sounds delicious, too.

    BTW - Who's Killing the Great Chefs of Europe is one of my favorite movies, too -- along with the book it's based on (Someone is Killing the Great Chefs of Europe). I love that it was written by a married couple, Nan and Ivan Lyons. A real classic.

    Cleo Coyle on Twitter

  8. Oooh... comfort food. I could use a little of that right now and this sounds absolutely delectable. Mmm.... I'm with everyone else. Why did I read this before breakfast?? Love the idea of the invitational!


  9. Bacon and cheese would be delicious together, but I never would have thought of using raisin bread. What a terrific little twist!

    ~ Krista, now very, very hungry

  10. At the cheese festival, there was a Taleggio and apricot jam cheese sandwich on raisin bread. Chuck ate it and said it was a perfect breakfast choice. I said we'd have to add bacon. (Ha!)

  11. Holy cow, this looks good! I adore Tillamook Cheddar -- especially the aged white. The raisin bread is genius. And the bacon ... well, that goes without saying.
    Hearth Cricket

  12. Cricket, so glad you enjoyed the recipe! :)

  13. Looks absolutely yummy. I will definitely have to try it. Love grilled cheese.