A bold, melty grilled cheese layered with smoky bacon, tangy lime-pickled onions, and rich queso Oaxaca. Chili-garlic butter creates a perfectly crisp, flavorful crust, while chipotle crema adds cool, creamy heat. A next-level sandwich perfect for lunch, dinner, or game day.
Queso Oaxaca Sandwiches with Bacon and Chili Butter
Ingredients
Chipotle Crema
- 1 cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons adobo sauce from canned chipotle peppers
- ¼ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ½ lime juiced
Chili-Garlic Butter
- 8 tablespoons butter room temperature
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
Grilled Cheese
- 1 red onion thinly sliced
- 1½ teaspoons kosher salt
- ½ cup fresh lime juice
- 1 package thick-cut pork bacon
- 8 slices sourdough bread
- 12 ounces queso Oaxaca grated
Instructions
Chipotle Crema
- Whisk all ingredients together until smooth and creamy. Chill until serving.
Chili-Garlic Butter
- Stir ingredients together in a small bowl until just combined. Set aside.
Grilled Cheese
- Add sliced onions to a heatproof bowl and cover briefly with boiling water, then drain. Combine onions with salt and lime juice and let pickle.
- Bake bacon at 400°F until crisp, then drain on paper towels.
- Warm a skillet or griddle. Spread chili-garlic butter on one side of each bread slice. Place half the slices butter-side down on the skillet. Layer each with cheese, bacon, and pickled onions. Top with remaining slices butter-side up.
- Cook until the cheese melts and the bread browns, flipping halfway.
- Rest briefly, then slice and serve with chipotle crema.
Andrea and Paul Bartholomew
Co-owners of Bartholomew Studio, a photography studio focused on food and beverage and interior design. Andrea’s background in fine arts and food styling combined with Paul’s award-winning expertise in food and interior design photography ensures their work is not only beautiful, but impactful and effective.
