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Grilled Cheddar And Bacon On Raisin Bread

  • Yield: 4 servings


  • 3 tablespoons butter, softened
  • 8 slices raisin bread
  • One-half pound thinly sliced sharp Cheddar cheese
  • 8 slices bacon, cooked until crisp and drained on paper towels


  • On a sheet of waxed paper butter one side of each bread slice and turn the slices over. Arrange the cheese on the unbuttered sides of the bread, covering the bread evenly, and top four cheese-lined slices with bacon. Flip the remaining cheese-topped bread onto the bacon. Heat a nonstick skillet over medium heat until it is hot and cook the sandwiches in batches, pressing lightly with a metal spatula, until the undersides are golden, about one minute. Turn the sandwiches over and cook, pressing again, until the undersides are golden and the cheese is melted, about one minute.