Triple Cheese Bacon Ranch Melt

Ingredients

Bread & Cheese

8 slices of thick, fluffy brioche bread or hearty Texas toast

6 oz sharp cheddar cheese, sliced into even pieces

4 oz creamy Monterey Jack cheese, sliced

4 oz smooth Provolone cheese (or Velveeta for a creamier melt), sliced

Proteins & Condiments

8 strips of smoky, crispy bacon

4 tablespoons of softened butter

1/4 cup ranch dressing, homemade or your favorite store-bought brand

Optional Add-Ons

Freshly sliced jalapeños for a bold, spicy bite

Sweet, golden caramelized onions for rich flavor depth

Instructions

Bring cheeses to room temperature

Crockpot Barbecue Ribs

Cowboy Chili

Crockpot Beef Roast

Let all cheese slices sit out for about 15 minutes before cooking to help them melt evenly.

Cook the bacon

Preheat oven to 400°F (200°C). Arrange bacon strips on a lined baking sheet and bake for 15–20 minutes, or until crispy. Set aside on paper towels to drain.

Heat the cooking surface

Preheat a large skillet or griddle over medium-low heat.

Prepare the bread

Spread a generous layer of softened butter on one side of each slice of bread.

Assemble the sandwiches

Place half of the bread slices butter-side down in the skillet. Layer on cheddar, Monterey Jack, and Provolone. Add 2 strips of crispy bacon per sandwich, drizzle with ranch dressing, and (if using) scatter jalapeños or caramelized onions on top. Cover with the remaining bread slices, butter-side up.

Grill to perfection

Cook for 3–4 minutes on the first side until golden and crispy. Flip carefully and cook another 3–4 minutes, until the second side is golden brown and the cheese is fully melted.

Serve hot

Remove from heat and let rest for 1 minute. Slice diagonally and serve immediately while the cheese is melty and gooey.

Tips:

Homemade ranch dressing will give the sandwich an even fresher flavor.

Adding caramelized onions can create a sweet-savory balance that pairs beautifully with the rich cheese and bacon.