June Recipe of the Month
GRILLED CHEDDAR, TOMATO AND BACON SANDWICH
Serve on Baker Street Sourdough or Ciabatta. Spreading a little mayonnaise over the outside of the bread before grilling adds golden color and a mouthwatering crunch!
8 - Thick Cut Bacon Slices
8 - Slices Sourdough
2 Cups - Packed, Grated Extra-Sharp Cheddar Cheese (about 8 oz.)
8 - Tomato Slices, Seeds removed. Drain slices on paper towels
4 Tbsp. - Mayonnaise
Cook bacon in heavy, large skillet over medium heat until brown and crisp, turning occasionally, about six minutes. Transfer bacon to paper towels and drain. Wash and dry the skillet.
Place four bread slices on your work surface. Place 1/4 cup of grated cheese onto each slice. Top each with two tomato slices. Sprinkle with pepper. Place two 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. Spread 1/2 tbsp. mayonnaise over top of each sandwich. Heat two heavy large skillets over medium heat. Add two sandwiches, mayonnaise side down, to each skillet. Place plate atop both sandwiches to weight down. Cook sandwiches until bottom is golden brown, about two minutes. Spread top of each sandwich with 1/2 tbsp. mayonnaise. Turn sandwiches over, mayonnaise side down. Top with plates and cook until golden brown on bottom, about two minutes.
Transfer sandwiches to work surface. Cut sandwiches crosswise in 1/2 and serve!