Grilled Cheese with Chipolte Jack, Bacon, Yellow and Green Squash


1 tbs extra virgin olive oil
2 cloves garlic, minced
1 zucchini, halved lengthwise and sliced 1/8 inch thick
1 yellow squash, halved lengthwise and sliced 1/8 inch thick
kosher salt and fresh cracked black pepper to taste
1/2 cup dry white wine
8 slices of bacon
8 slices of Wisconsin Chipotle Jack Cheese
8 slices sourdough bread
6 tbs butter at room temperature
This is a spicy grilled cheese served on sourdough bread with Wisconsin Chipotle Jack Cheese, bacon, yellow and green squash. Makes 4 sandwiches. Recipe courtesy of Wisconsin Cheese.


  • Heat skillet over medium high heat.
  • Add olive oil and garlic and saute for 30 seconds, stirring.
  • Add the squashes and season with salt and pepper.
  • Cook over high heat for 3 minutes.
  • Add wine and let bubble for 3 minutes.
  • Remove squash to a bowl.
  • In a skillet, fry bacon until brown and crispy. Drain on paper towels.
  • Place 1 slice of cheese on each of four bread slices.
  • Top each with a few tbs of squash, 2 bacon slices and another slice of cheese.
  • Top each with another read slice.
  • Heat skillet over medium heat.
  • Butter the top of each sandwich, turn over and place, butter side down in pan.
  • Spread top piece of bread with butter.
  • Grill turning once, until bread is golden brown and cheese is melted.
  • Sandwiches may also be grilled on a panini press or on a gas or charcoal grill.




10 min


20 min


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