Spread butter lightly on both sides of each bread slice. Sprinkle with garlic powder if desired.
Place a slice of cheddar cheese between two slices of bread. Cook in a skillet over medium heat until golden brown and the cheese is melted. Repeat with remaining sandwiches.
Let sandwiches cool slightly, then cut each into 2 equal fingers, making 12 in total.
Wrap each grilled cheese finger with one slice of bacon, securing with toothpicks if needed.
Place wrapped fingers on a parchment-lined baking sheet. Bake at 400°F (200°C) for 15–20 minutes, flipping halfway through, until the bacon is crispy.
Sprinkle with fresh parsley, remove toothpicks, and serve hot.
Variations
Spicy Kick: Add jalapeño slices inside the grilled cheese before wrapping in bacon.
Double Cheese: Use a blend of cheddar and mozzarella for extra gooey filling.
Sweet & Savory: Drizzle with maple syrup or hot honey before serving.
Italian Style: Dip in warm marinara sauce and sprinkle with Parmesan.
Tips
Use medium-thick bacon; very thin slices may overcook before the bread warms through.
Allow the grilled cheese sandwiches to cool slightly before slicing so the cheese stays inside.
Bake on a wire rack set over the baking sheet for extra crispy bacon on all sides.
These are best served hot from the oven, but leftovers can be reheated in an air fryer to regain crispiness.
