Crispy Bacon Grilled Cheese Roll Ups

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Gooey cheese all wrapped up in grilled bread and crispy bacon.  These Crispy Bacon Grilled Cheese Roll Ups are seriously heavenly!

I made these for my kids for lunch.  Well, they were supposed to be for my kids… I literally could NOT stop eating them!   These have to be one of the most delicious snacks I have put together!


a stack of cooked Gooey Cheesy Grilled Cheese Roll Ups with Crispy Bacon

If you love grilled cheese sandwiches (and who doesn’t?!) you’re going to love these just as much as I did!  Cheese and bread rolled up and wrapped in crispy bacon make the most delicious lunch and the perfect dipper for tomato soup!

I used bacon that was precooked.  If you’d like to use raw bacon, I would recommend pre-cooking it partially in the microwave or in a pan.

 Items you’ll need for this recipe

* bacon * skillet * butter * bread *

a stack of Gooey Cheesy Grilled Cheese Roll Ups with Crispy Bacon

a stack of cooked Gooey Cheesy Grilled Cheese Roll Ups with Crispy Bacon
5 from 17 votes
Review Recipe

Crispy Bacon Grilled Cheese Roll Ups

Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 8 roll ups
Author Holly Nilsson
Gooey cheese all wrapped up in grilled bread and crispy bacon. These Crispy Bacon Grilled Cheese Roll Ups are seriously heavenly!


  • 8 slices bread crusts removed
  • 8 slices cheese or 1 cup+ grated cheddar
  • 8 slices precooked bacon
  • ¼ cup butter

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  • Using a rolling pin, roll slices of bread flat.
  • Place one slice of cheese (or 2-3 tablespoons grated cheddar). Roll up bread & cheese. Wrap one slice of bacon around each roll securing with a toothpick.
  • Place in a pan over medium-low heat. Add a small spoonful of butter & using tongs, rub the rolls in the butter ensuring the bread edges are covered. Continue adding bits of butter and turning with tongs until all sides are browned and cheese is melted.
  • Serve immediately.

Recipe Notes

You can use cheese slices or real cheddar cheese in these roll ups with delicious results!
Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This post first appeared on April 3, 2014

Nutrition Information

Calories: 331, Carbohydrates: 14g, Protein: 12g, Fat: 24g, Saturated Fat: 12g, Cholesterol: 59mg, Sodium: 515mg, Potassium: 121mg, Fiber: 1g, Sugar: 1g, Vitamin A: 465IU, Calcium: 242mg, Iron: 1.3mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Crispy Bacon Grilled Cheese Roll Ups
Course Dinner
Cuisine American

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About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


    1. I am sure that it would work after crisping the bacon! If you try it please let us know how it worked for you!

  1. My mom has the most amazing boss ever! He considers us family even though we are not related at all. His wife was sick for 6 years and he took her to doctor after doctor and nobody could find out what was wrong with her. I can’t even begin to imagine it. She died last Thanksgiving I think. He told her once that he could eat grilled cheese sandwiches all day long and even on a holiday. My mom works Mon. & Fri. and I make him a grilled cheese sandwich for lunch. He will absolutely love this! Also, the person who said about doing this with hot dogs in them has something there and I want to try that one too. How about Steak ‘Ums in the middle with the cheese and then the bacon around it? Oh my gosh, I am drooling right now! I have to stop talking about food or I will never get to bed and to sleep. I think I am going to be dreaming about food tonight! LOL

      1. Today I made one sandwich for me. I didn’t want to make one for Mark, my mom’s boss, unless I was sure they would be yummy. I think our bread was a tad stale. I rolled it up and it kind of broke, it fell apart. It was hard to turn with the toothpick in it but I know why the toothpick has to be there. I didn’t have the precooked bacon so I tried to cook the bacon till it was kind of cooked but would cook more on the sandwich. I cooked it a tad to much. Is there a bread we shouldn’t use? We had Sarah Lee Whole Wheat White which is very soft when it’s fresh. We have an Italian bread made in CT where I am from but that’s a little thicker and harder. It makes amazing regular grilled cheese. We also have Pumpernickel. I want to try making some again because maybe next time I can get it right. It tasted good though.

  2. Hope you have a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. Hi Holly, I do hope you’ll come over to Food on Friday: Bacon to bring this to the party! Cheers from Carole’s Chatter

  4. This just seems to be a little bit more trouble than the way I do it….I bake my bacon off in the oven (less shrinkage that way)….I assemble my grilled cheese as always but adding bacon and sometimes sliced tomato to the mix….yum-O

  5. Made this with slices of Colby cheese and turkey bacon (I know, I know, but I’m on a diet, lol). Turned out fabulous!

  6. This could be a bit messy – I’m going to butter the outside of bread slice then continue from there. On second thoughts, my husband is Hungarian and loves bacon fat in cooking – thinking about BF instead of butter. This is beginning to look like a heart attack on a bun…

  7. I can’t believe how easy these are! They look amazing! I’m definitely going to be making these! Thanks for the recipe! =)

  8. Instead american cheese slices, we used cheddar and muenster cheese. We used apricot preserves as a dipper. You guys may think this a little weird but the sweet and the savory together may make you question your own sexuality… For realz!!! Just try it… Uh, yeah, it’s 5:14 in the AM.

    1. I’m a huge fan of sweet and salty… so I bet that would be amazing actually. (Like bacon or sausage and syrup!)

  9. I made these today and they were very yummy! I didn’t use the butter and I baked mine at 350 degrees for 20 minutes, instead of pan frying! It worked perfectly! I’ll be blogging about this recipe tomorrow with a link back to here! Thanks for sharing this recipe!

  10. I’ve made something similar for over 45 years and they’ve always been a hit at parties. After u have trimmed and flattened the bread spread a tablespoon or less of canned mushroom soup straight from the can on the bread. Roll and wrap as you have explained then place on a jelly roll pan (with sides) and bake in a 200 degree oven till crispy