Prep 10 mins
Cook 5 mins
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.
- 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)
- 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 (outside) 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 golden brown on bottom, about 2 minutes. Transfer sandwiches to work surface. Cut sandwiches crosswise in half and serve with pickle.
Wonderful! I love grilled cheese and this one is in my top 5. So decadent! Thanks for sharing.
I scaled this back for 2 sandwiches for DM and I and used wholemeal/wholegrain bread, lean bacon (cooked in the oven), sliced sharp cheddar cheese and a vine ripened tomatoe, home grown sweet basil (essential I think with tomatoes) and toasted in the sandwich in the sandwich press, so put the mayo on 1 slice only on the inside. Thank you gailanng for a great sandwich for lunch, made for Everyday A Holiday.
This was absolutely delicious! I have made this twice now, once as posted, and once as a breakfast sandwich, with a fried egg added to the ingredients. I used cheddar cheese and included the basil both times. I have always used mayonnaise on my grilled cheese sandwiches (someone taught me that trick years ago), and I cannot recommend it enough. This is a hearty sandwich that takes grilled cheese to new heights. Thanks for sharing this versatile and tasty recipe. Made for Please Review My Recipe Tag Game.