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Grilled Cheese Bloody Marys

The cocktail version of grilled cheese and tomato soup.

Total Time:
4 Servings


  • 2 c. tomato juice
  • 8 oz. vodka
  • 2 tbsp. Worcestershire sauce
  • 1 tbsp. horseradish
  • 2 tsp. hot sauce (such as Tabasco)
  • Juice of 1/2 a lemon, plus wedges for rimming
  • Freshly ground black pepper
  • 2 tbsp. butter
  • 4 slices white bread
  • 4 slices cheddar
  • 1/2 c. Old Bay seasoning
  • 4 slices bacon, cooked
  • 4 pickle spears


  1. In a large pitcher, combine tomato juice, vodka, Worcestershire, horseradish, hot sauce, lemon juice, and pepper.
  2. Assemble sandwiches: Spread butter onto one side of each slice of bread. Place two slices of cheddar onto the butter-free side of two slices then top with remaining bread, butter side-up.
  3. Heat a large nonstick skillet over medium heat. Add sandwiches in a single layer, working in batches if necessary. Cook, flipping once, until the bread is very lightly golden on each side and the cheese is just starting melt. Remove from pan. Cut into four triangles.
  4. Run a lemon wedge along the rim of the glass then dip in Old Bay to coat the rim.
  5. Divide bloody marys between four glasses and garnish with grilled cheese, bacon and pickle spear.