Grilled Cheddar, Tomato and Bacon Sandwiches

A gourmet grilled cheese indulgence by Rick Rodgers using a unique technique. Don't let the caloric content sway you however, the enjoyment of this sandwich will outweigh the consequences of consuming it!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  slices  thick-cut bacon
• 8  slices  country-style  sourdough bread (cut on deep diagonal into 5 x 3 x 1/2 inch slices)
• 2  cups extra-sharp cheddar cheese, grated
• 8  slices  ripe firm tomatoes, seeds removed,and slices drained on paper towels
•  fresh ground black pepper
• 4  tablespoons mayonnaise

Directions

1. In a large heavy skillet over medium heat, cook the bacon for about 6 minutes, turning occasionally, until browned and crisp.
2. Transfer bacon to a paper towel-lined plate to drain.
3. Wash skillet out and dry.
4. On a clean work surface, place four slices of bread and press 1/4 cup grated sharp cheddar onto each slice.
5. Top each with two slices of tomato and sprinkle with pepper.
6. Place two bacon slices over the tomato, breaking to fit sandwich if necessary.
7. Press 1/4 cup cheese over bacon on each.
8. Top with remaining bread slices and spread 1/2 tablespoon of mayonnaise on each.
9. Heat a large, heavy skillet over medium heat.
10. Cook two sandwiches at a time, mayonnaise side down, and placing a plate on top of each sandwich to weigh it down.
11. Cook until bottoms are golden brown, approximately 2 minutes.
12. Remove plates and spread top of each sandwich with 1/2 tablespoon mayonnaise and flip them over.
13. Once again, top each with a plate and cook for about 2 minutes or until golden brown on the bottom.
14. Transfer to work surface and cut sandwiches in half crosswise.