• Good-quality smoky bacon, 3 slices per sandwich, such as Oscar’s Smoke House Bacon
• Good-quality salted butter, melted
• 8 hand-sliced slices white bread, 1/2-inch thick
• 1/2 cup grainy Dijon mustard
• 1/4 cup dark amber maple syrup
• 1 1/2 cups shredded super-sharp cheddar or 8 slices white cheddar cheese, such as Oscar’s Smoke House XXX Cheddar
• 1 1/2 cups shredded Gruyère cheese or 8 slices

Pre-heat the oven to 375°F. Place the bacon on a slotted broiler pan and bake to crisp.


Brush one side of each slice of bread liberally with melted butter.


Stir together the Dijon mustard and maple syrup in a small bowl.


Assemble the sandwiches: bread, buttered side out, maple mustard, cheddar, bacon, Gruyère, bread with mustard on inside, buttered side out.


Grill the sandwiches on a nonstick griddle over medium heat until the cheese melts and they’re deeply golden.

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