• Arrange bacon on a rack over a foil-lined rimmed sheet pan. Roast at 400 degrees for about 20 min; cool. Meanwhile, shred fontina. Over 6 slices of bread, sprinkle half the shredded cheese. Break cooled bacon in half and place 4 halves on each slice. Top bacon with torn basil to taste. Sprinkle with remaining cheese.

  • Pour bacon fat from pan into a small measuring cup and, if needed, add enough EVOO to equal 1/4 cup. Brush 1 side of 6 more slices of bread with half the bacon fat and place on cheese, fat side up. Place sandwiches fat side down on a large hot electric griddle (or work in batches in a skillet). Brush top of each sandwich with remaining bacon fat. Cook until crispy, 2 to 3 min per side. Serve warm. Double-Duty: Make a few extra, chop them into croutons, and take your green salad OTT with our Grilled Cheese Salad.

Nutrition Facts

482 calories; 32 g total fat; 899 mg sodium. 21 g carbohydrates; 23 g protein;