Ingredients
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8
-
8
-
2
-
8
-
-
4
-
-
-
-
-
-
-
-
-
Directions
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!,Wonderful sammie! I cooked the bacon in the mocrowave, as I prefer to do that. I also only made one, since it was just me at lunch. Made for Recommend Tag ’09. 🙂
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Steps
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1
Done
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In a Large Heavy Skillet Over Medium Heat, Cook the Bacon For About 6 Minutes, Turning Occasionally, Until Browned and Crisp. |
|
2
Done
|
Transfer Bacon to a Paper Towel-Lined Plate to Drain. |
|
3
Done
|
Wash Skillet Out and Dry. |
|
4
Done
|
on a Clean Work Surface, Place Four Slices of Bread and Press 1/4 Cup Grated Sharp Cheddar Onto Each Slice. |
|
5
Done
|
Top Each With Two Slices of Tomato and Sprinkle With Pepper. |
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6
Done
|
Place Two Bacon Slices Over the Tomato, Breaking to Fit Sandwich If Necessary. |
|
7
Done
|
Press 1/4 Cup Cheese Over Bacon on Each. |
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8
Done
|
Top With Remaining Bread Slices and Spread 1/2 Tablespoon of Mayonnaise on Each. |
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9
Done
|
Heat a Large, Heavy Skillet Over Medium Heat. |
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10
Done
|
Cook Two Sandwiches at a Time, Mayonnaise Side Down, and Placing a Plate on Top of Each Sandwich to Weigh It Down. |
