Cheesy Bacon Ranch Toast (Printable Version)
Layers of melted cheese, crispy bacon, ranch, and buttery toast merge for ultimate flavor.
# What You'll Need:
→ Cheeses
01 -
4 ounces Velveeta or Provolone cheese, sliced
02 -
6 ounces sharp cheddar cheese, sliced
03 -
4 ounces Monterey Jack cheese, sliced
→ Bread
04 -
8 slices Texas toast or thick-cut brioche
→ Fat and Sauce
05 -
4 tablespoons unsalted butter, softened
06 -
1/4 cup ranch dressing, store-bought or homemade
→ Protein
07 -
8 strips bacon, crispy-cooked
→ Optional Additions
08 -
Caramelized onions, as desired
09 -
Sliced jalapeños, as desired
# Step-by-Step Guide:
01 -
Allow all cheese slices to rest at room temperature for 15 minutes before assembling.
02 -
Arrange bacon strips on a parchment-lined sheet and bake at 400°F for 15-20 minutes until deeply crisp. Place on paper towels to drain.
03 -
Preheat a large griddle or skillet over medium-low heat.
04 -
Apply a liberal coating of softened butter to one side of each bread slice.
05 -
Place bread slices butter-side down onto the preheated griddle. Top half of the slices with even layers of cheddar, Monterey Jack, and Velveeta or provolone cheese. Add two strips of crispy bacon to each sandwich. Spoon a portion of ranch dressing over the bacon and cheese. Include desired amount of caramelized onions or jalapeños, if using. Cover with remaining bread slices, buttered side facing outward.
06 -
Cook assembled sandwiches for 3 to 4 minutes until undersides are golden and crisp. Carefully flip and grill the opposite side until fully toasted and all cheese is melted.
07 -
Transfer grilled toasts to a board and let rest briefly. Slice diagonally and serve promptly while cheese remains melted.
# Additional Notes:
01 -
For best texture, use bread at least 3/4-inch thick. Resting the sandwiches before slicing prevents cheese from oozing out excessively.