• Good quality smoky bacon, 3 slices per sandwich (I like Oscars 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 (I prefer Oscars Smoke House XXX Cheddar)

Preheat oven to 375F. Place bacon on a slotted broiler pan and bake to crisp.

Brush 1 side of each slice of bread liberally with melted butter.

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

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

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