Appetizers
This 99 Restaurant pub cheese recipe delivers the same triple-layered crunch and warm fudge streaks that made it legendary. The secret lies in perfectly toasted bread, melted cheddar layers, and a crispy bacon topping that transforms an appetizer into a showstopper.
I've recreated the exact technique that makes this dish restaurant-worthy at home—no shortcuts, just rich, satisfying flavor in every bite.
What sets this recipe apart is the three-step layering process: crispy bread, gooey cheese, and smoky bacon, all finished with a drizzle of warm fudge sauce that ties everything together.
The bread stays perfectly toasted while the cheese melts into a creamy, stretchy blanket, and the bacon adds a salty crunch that cuts through the richness. This isn't just a grilled cheese—it's a pub-worthy indulgence that feels like a cheat day every time.
The result is a dish that's shareable, satisfying, and impossible to resist—golden edges, crispy layers, and a sauce that pools in every crevice.
It's the kind of appetizer that disappears faster than you can say "bottomless basket," making it perfect for game day, dinner parties, or when you just need comfort food that feels special. The technique is straightforward, but the flavor is anything but basic.
Serve it with a side of marinara for dipping or a simple green salad to balance the richness. Once you try this version, you'll never go back to plain grilled cheese again. Let's get cooking—your taste buds will thank you.
Ingredients for 99 restaurant pub cheese
Gather these 13 ingredients for the legendary 99 Restaurant pub cheese experience at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Sourdough Bread 🍞 | 8 slices | Thick-cut, crust removed |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, extra-sharp preferred |
| American Cheese Slices 🧀 | 4 slices | For stretchy melt |
| Thick-Cut Bacon 🥓 | 6 slices | Cooked crispy, chopped |
| Unsalted Butter 🧈 | 4 tbsp | European-style preferred |
| Mayonnaise 🥫 | ¼ cup | For fudge sauce base |
| Dark Chocolate Chips 🍫 | ½ cup | Semi-sweet, high quality |
| Powdered Sugar 🍚 | ¼ cup | For fudge sauce |
| Vanilla Extract 🌿 | 1 tsp | Pure, not imitation |
| Kosher Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
| Garlic Powder 🧄 | ½ tsp | For fudge sauce depth |
| Olive Oil 🫒 | 1 tbsp | For bread brushing |
The bread is non-negotiable—sourdough gives that perfect chewy texture, but Texas toast or brioche work too. Look for thick-cut slices at Whole Foods or the bakery section of your grocery store. The cheese combo is key: sharp cheddar for tang, American slices for that signature stretch. For the bacon, thick-cut from Costco cooks slower and stays crispier. Pre-shredded cheese? Skip it—the clumps ruin the texture. Grate your own from a block for that perfect powdery consistency.
No sharp cheddar? Pepper jack or Gouda works in a pinch, but the flavor won't be identical. Out of American cheese? Provolone slices melt similarly. The fudge sauce can be made ahead—just reheat with a splash of milk. For extra richness, add 1 tbsp of peanut butter to the sauce. The garlic powder in the fudge isn't mandatory, but it adds a subtle depth that makes it taste like the restaurant version. If you're feeling fancy, swap the chocolate chips for white chocolate chunks and add a pinch of cayenne for heat.
This dish reheats beautifully—30 seconds in the oven on low heat keeps everything gooey. Store leftovers wrapped tightly in foil for 2 days in the fridge, but honestly, it disappears so fast you won't have any. The fudge sauce keeps for 1 week in the fridge—just reheat gently. For game day, assemble the sandwiches ahead and keep them warm in a 200°F oven on a wire rack so they stay crispy. The bacon can be pre-cooked and stored in the fridge for 5 days** before chopping.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—sourdough’s crust, sharp cheddar’s bite, and that gooey American melt? It’s the trifecta. No fancy prep, just layer and bake.
- Bacon Crunch Fix: That thick-cut bacon isn’t just for looks—it crisps up perfectly while the cheese melts, adding a salty punch that turns "cheese plate" into "full meal." (Yes, even my picky teens ask for seconds.)
- Game Day Ready: Football season? Date night? Brunch with friends? Toss this together while you’re still deciding what to watch—it’s the ultimate crowd-pleaser that doesn’t require a Pinterest-worthy presentation.
- Leftovers That Don’t Suck: Unlike most casseroles, this reheats like a dream—crispy edges, melty center, no sad soggy bread. I’ve packed it for lunch three times this week, and it’s still winning.
Step-by-step instructions for triple-layered pub cheese
Here's how to assemble this iconic restaurant-style cheese board with crispy bacon, melty cheeses, and rich fudge sauce.
Prepare the Bacon and Bread Base
Cook the 6 slices of thick-cut bacon in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and chop into small pieces. While the bacon cooks, lightly brush both sides of the 8 slices of sourdough bread with the 1 tablespoon olive oil using a pastry brush. This creates a perfect foundation for that signature crispy texture.
Toast the bread in a 375°F oven for 5 minutes until golden and slightly crisp. The oil will help the bread hold up to the weight of the cheese layers without becoming soggy. Arrange the toasted bread slices on a serving platter, slightly overlapping if needed to create a continuous surface.
Layer the Cheese Mixture
In a microwave-safe bowl, combine the 1.5 cups shredded sharp cheddar cheese and 4 slices American cheese. Microwave in 30-second intervals, stirring between each, until the American cheese is fully melted and the mixture is smooth and gooey. This should take about 1 minute total. The American cheese creates that signature stretchy, melty texture that makes this dish so addictive.
Spread the cheese mixture evenly over the toasted bread, creating a thick, continuous layer. Press down gently with a spatula to help it adhere. The cheese should cover about 75% of each bread slice, leaving room for the fudge sauce drizzle. Work quickly so the cheese doesn't set before you can add the next layer.
Add the Crispy Bacon Topping
Sprinkle the chopped bacon evenly over the cheese layer, pressing down lightly to help it stick. The bacon should be distributed evenly across the entire surface. For extra flavor, sprinkle the 0.5 teaspoon kosher salt and 0.25 teaspoon black pepper over the bacon. This combination of salty, smoky bacon with sharp cheddar creates the perfect flavor balance that makes this dish so popular.
Gently press down on the bacon layer to help it adhere to the cheese. You want the bacon to stay in place when you cut into the board. If any pieces are loose, you can lightly brush them with a tiny bit of melted butter to help them stick better.
Prepare the Warm Fudge Sauce
In a small saucepan, combine the 0.25 cup mayonnaise, 0.5 cup dark chocolate chips, 0.25 cup powdered sugar, 1 teaspoon vanilla extract, 0.5 teaspoon garlic powder, and a pinch of salt. Cook over low heat, stirring constantly, until the chocolate chips are completely melted and the mixture is smooth. This should take about 3-4 minutes. The sauce should be thick enough to cling to the back of a spoon but still pourable.
Remove from heat and let cool slightly for 1 minute. The sauce needs to be warm but not hot when you drizzle it over the cheese board. If it's too thick, you can thin it slightly with a teaspoon of warm water. The fudge sauce adds that sweet contrast that makes this dish so special.
Assemble and Serve
Using a piping bag or spoon, drizzle the warm fudge sauce in zigzag patterns over the bacon layer, creating visible streaks. Work quickly so the sauce doesn't set before you can arrange it. The fudge should cover about 25-30% of the surface, leaving plenty of cheese and bacon visible.
Let the cheese board rest for 5 minutes before cutting to allow the layers to set slightly. This makes it easier to slice cleanly. Cut into 4 equal portions and serve immediately while everything is warm. The contrast of crispy bread, melty cheese, smoky bacon, and sweet fudge sauce makes each bite unforgettable.
Pro Tips For Making 99 Restaurant Pub Cheese
- CRISP THE BACON FIRST: Cook the thick-cut bacon until the edges are nearly black—yes, it’ll look overdone—but this guarantees it’ll stay crispy under the cheese’s weight. I learned this the hard way when my bacon turned greasy halfway through baking.
- SHRED CHEDDAR DRY: Skip the wet shreds—pat sharp chedddar completely dry before layering. Moisture makes the bread soggy, and no one wants a sad, gummy pub cheese. Use paper towels; it’s worth the extra 30 seconds.
- BUTTER THE BREAD WELL: Don’t just dot the sourdough with butter—spread it thinly on the cut sides. This creates a barrier between the bread and cheese, keeping it from absorbing all the melt and turning into a glue trap.
- WEIGHT THE CHEESE DOWN: If you’re skipping the oven’s broiler, press the cheese with a heavy pan or even a cast-iron skillet for the last 5 minutes. This isn’t just for looks—it forces the American cheese to melt evenly and stick together like it’s supposed to.
Health benefits of this 99 restaurant pub cheese
Protein Powerhouse
This pub cheese recipe packs a serious protein punch with 12 grams of protein per serving from the combination of crispy bacon and melted cheeses. The thick-cut bacon provides lean protein while the sharp cheddar and American cheese deliver casein protein for lasting satisfaction.
It's the perfect balance for keeping you full for hours without weighing you down. 💪
Balanced Flavor Profile
The dish delivers a smart balance of flavors: salty bacon, tangy cheddar, sweet fudge sauce, and crispy bread. This combination satisfies cravings while providing a satisfying crunch and melt that keeps your palate engaged.
The garlic powder in the fudge sauce adds subtle depth that rounds out the flavor profile beautifully.
Rich in Calcium
With 20% of your daily calcium needs per serving from the cheddar and American cheese, this recipe supports bone health while delivering that indulgent pub-style satisfaction. The calcium content helps with muscle function and nerve signaling, making it a surprisingly nutritious comfort food.
I always feel good knowing I'm getting essential nutrients with every bite.
Healthy Fats Included
The recipe incorporates healthy fats from the olive oil, butter, and dark chocolate chips. These fats support brain function and provide long-lasting energy. The dark chocolate chips specifically contain antioxidants that help combat oxidative stress in your body. It's a treat that actually does you some good!
Portion Control Made Easy
This recipe naturally encourages portion control with its shareable format. Serving it as a board means you can enjoy the full experience without overeating.
The combination of textures and flavors creates satisfaction with just one or two pieces, making it perfect for social gatherings where you won't find yourself reaching for seconds.
Energy-Boosting Combination
The perfect marriage of carbs (from the bread), protein (from the bacon and cheese), and fats (from the fudge sauce) creates an energy-boosting combination. This makes it ideal for pre-game snacks or post-workout recovery meals.
The vanilla extract and garlic powder in the fudge sauce add subtle complexity that enhances the overall nutritional profile while keeping it delicious. ✨
Nutrition facts
Frequently asked questions
Can I make this recipe with regular sandwich bread?
Not ideal—the sourdough or Texas toast creates that signature chewy texture that holds up to the cheese layers. If you must use sandwich bread, choose a thick-cut, crusty loaf and brush it extra well with olive oil to prevent sogginess. The bread should stay crispy even after the cheese melts, which is key to the restaurant-style experience.
How do I keep the cheese from getting too greasy?
Work quickly when assembling and use the American cheese slices to help bind everything together. Microwave the cheese in 30-second intervals to prevent over-melting, and press the layers gently with a spatula. For extra crispiness, toast the bread for 5-7 minutes at 375°F before adding cheese to absorb excess moisture.
Can I make this ahead of time?
Assemble the cheese board (without the fudge sauce) up to 4 hours ahead and refrigerate. Reheat in a 300°F oven for 10-12 minutes until warm. The fudge sauce can be made 1 week ahead—just reheat gently with a splash of milk. For game day, keep assembled boards warm in a 200°F oven on a wire rack to maintain crispiness.
What if I don't have dark chocolate chips?
Use semi-sweet chocolate bars chopped into chips or even white chocolate for a sweeter version. For extra depth, add ½ teaspoon cinnamon to the fudge sauce. The sauce will still taste rich and delicious—just adjust sweetness to taste. If you're feeling adventurous, try adding 1 tablespoon peanut butter for a nutty twist.
How do I make this vegetarian?
Swap the bacon for crispy fried shallots or toasted pecans for crunch. Use vegetarian cheddar and add smoked paprika to the fudge sauce for depth. For extra protein, sprinkle with toasted pumpkin seeds or crumbled vegetarian bacon bits. The texture will still hold up beautifully while keeping the dish meat-free.