Bacon & cheese party sandwiches are a direct descendant of the ham and cheese party sandwiches (sliders) that I’ve been seeing blowing up everyone’s Facebook and Pinterest feeds over the past several weeks. I first had those sandwiches at a baby shower a few years back and thought they were great, but somehow the flavors weren’t as pronounced as I would have liked. I like strong flavors. I’m the kind of person who’ll triple the garlic in a recipe and my cheese philosophy is “you can never have too much”. As I pondered what to make these sandwiches with, bacon, smoked gouda (after asking for suggestions from my Facebook followers), and caramelized onions sounded like a perfect flavor combo to me.
I’ve noticed a disturbing trend lately: bacon hating. Or maybe not hating, per se, but a bacon backlash. For a good while, there was a big-time bacon trend…everyone was putting bacon on everything. And while I am certain that people are always going to love bacon, I’ve been seeing and hearing a lot of food-obsessed types making fun of the bacon trend and it is a little bit upsetting to me. Because, you guys, I was bacon when bacon wasn’t cool. So I will continue to put bacon on anything I can find an excuse to put bacon on, and I won’t apologize for it.
I definitely won’t apologize for these bacon & cheese party sandwiches. While you can use any type of cheese that you’d like, the combination of smoky bacon and smoked Gouda cheese with just a little bit from the caramelized onions and sweetness from maple syrup setting off the saltiness of the bacon and cheese makes these bacon & cheese sandwiches a pretty transcendent snack food experience. The original recipe calls for Hawaiian slider rolls, which I didn’t see at my grocery store, but I wanted to use potato rolls instead. If you use Hawaiian rolls, leave out the maple syrup…it will make the sandwiches too sweet. Put these bacon & cheese party sandwiches on your Super Bowl table. Your guests will thank you.
Bacon & Cheese Party Sandwiches
Prep Time: 15 minutes
Cook Time: one hour (include time to cook bacon and caramelize onions)
Makes 12 sandwiches (easily doubled)
- 12 strips bacon, cooked until crisp-reserve one tablespoon of drippings
- 2 large yellow onions, halved and sliced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 12 dinner rolls, halved cross-wise (I used potato rolls)
- 7-8 ounces smoked Gouda cheese or other cheese of your choice, shredded
- 1/4 cup butter, melted
- 2 tablespoons maple syrup (honey would work as well)
- 1/2 teaspoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 tablespoon poppy seeds
- Preheat the oven to 350 degrees.
- Cook the bacon and set it aside. Place the tablespoon of reserved bacon drippings into a 10-inch skillet over medium heat. When the oil shimmers, add the onions, sugar, and salt. Cook, stirring occasionally, until caramelized, about 20 minutes. Reduce heat if needed to prevent over-browning (I turned the heat all the way down to low). Remove to a bowl.
- Place the halved rolls into an 11×9 baking dish. Remove the tops (I lined mine up in order so I could easily match the tops to the bottoms since they were not all the same size. Break each strip of bacon into three pieces and arrange three pieces of bacon onto each roll. Sprinkle the onions over the bacon then top with the shredded cheese. Place the other half of the rolls on top.
- Whisk the butter, maple syrup, Worcestershire sauce, and Dijon mustard in a bowl. Brush the tops of the rolls with the butter mixture then spoon the remaining butter mixture all over the sandwiches. Sprinkle with the poppy seeds.
- Cover the sandwiches with foil and bake for 15 minutes. Remove the foil and bake for another 5 minutes, until lightly browned. Serve immediately with mayonnaise and Dijon mustard on the side (honey mustard would be good too).
Print the recipe for bacon & cheese party sandwiches!