Cook Bacon, and drain on paper towels. Butter one side of each slice of bread. Place half of the bread on a griddle, butter side down. Layer your cheeses on top followed by the bacon. Top with remaining bread slices, butter side up. Cook for 3-5 minutes per side. Enjoy!
This cheese sauce is great over pretzels. It would also be great over chips for nachos. I’ve made this version with provolone and Vermont cheddar but feel free to use any of your favorite cheeses. I love using mild or medium cheddar cheese myself but this version of the sauce was created for my husband’s taste.
2 Tbs Butter
2 Tbs Flour1 c Milk
2 oz. Provolone
3 oz. Vermont Cheddar
2 tsp Mustard
Melt butter in a sauce pan. Whisk in the flour to make a roux. Whisk in the milk ensuring that there are no lumps. Bring to bubbling and add in the cheese, stirring to melt and keep the bottom from burning. Once the cheese has melted, add in your mustard. Stir to combine and serve.
1 lb Sausage (ground or links)
2 c Carrot
2 Tbs Dried Minced Onion (1 small onion diced)
1/4 c Flour
1 3/4 c Chicken Stock (1-14oz. can)
1 1/2 c Milk
2 c Sharp Cheddar, shredded
2 c Provolone Cheese, shredded
If you are using sausage links, cook them first in large stockpot with some oil. Once they have cooked, dice them up and return them to the pot. If you are using ground sausage, lightly brown the sausage in a large stockpot with some oil.
Add carrot and onion to the sausage turning often. Cook until the carrot is tender. Add flour and toss to coat everything in flour. Cook about 1 minute. Add your chicken stock and milk, bring to a boil. Turn off the heat and add your cheese. Stir until the cheese is melted. Dish up and enjoy!
If you like my sausage cheese soup, you’ll love my other recipes!