Grilled Cheddar, Tomato and Bacon Sandwiches |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From Bon Appétit, March 2000. Makes the ordinary special. Good for breakfast, lunch, dinner or even brunch and late-night snack. Spreading a little mayonnaise over the outside of the bread before grilling adds golden color and delicious crunch. Experiment with different cheeses, like munster and maybe add a sliced jalapeno. Recipe can easily be reduced for even a single serving. Ingredients:
8 bacon, slices thick-cut |
8 slices country-style sourdough bread (can sub 7 grain, farmhouse or other hardy bread) |
2 cups packed grated extra-sharp cheddar cheese (about 8 ounces) |
8 tomatoes, slices seeds removed, slices drained on paper towels |
4 tablespoons mayonnaise |
fresh basil leaf (optional) |
pickle (optional) |
Directions:
1. Cook bacon in heavy large skillet over medium heat until brown and crisp, turning occasionally, about 6 minutes. Transfer bacon to paper towels and drain. Wash and dry skillet.
2. Place 4 bread slices on work surface. Press 1/4 cup grated cheese onto each slice. Top each with 2 tomato slices the optional basil leaves. Sprinkle with pepper. Place 2 bacon slices atop each, breaking into pieces if necessary to fit. Press 1/4 cup grated cheese over bacon on each. Top sandwiches with remaining bread slices, then spread 1/2 tablespoon mayonnaise over top (outside) of each sandwich.
3. Spray with non-stick cooking spray 2 heavy large skillets. Heat skillets over medium heat. Add 2 sandwiches, mayonnaise side down, to each skillet. Place plate atop both sandwiches to weigh down. Cook sandwiches until bottom is golden brown, about 2 minutes. Spread top of each sandwich with 1/2 tablespoon mayonnaise. Turn sandwiches over, mayonnaise side down. Top with plates and cook until golden brown on bottom, about 2 minutes. Transfer sandwiches to work surface. Cut sandwiches crosswise in half and serve with pickle.
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