Grilled Cheddar Tomato And Bacon Sandwiches
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.
Steps
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.
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 of each sandwich.
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 g.
Ingredients
bacon, sourdough bread, extra-sharp cheddar cheese, tomatoes, mayonnaise, fresh basil leaf, pickle