sporkorfoon:

Grilled Cheddar Bacon and Tomato Sandwiches

• 8 thick-cut bacon slices
• 8 slices country-style sourdough bread or batard (cut on deep diagonal into 5x3x1/2-inch slices)
• 2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)
• 8 tomato slices, seeds removed, slices drained on paper towels
• 4 tablespoons mayonnaise

Preparation:

1. Cook bacon in heavy large skillet over medium heat until brown and crisp, turning occasionally, about 6 minutes.
2. Transfer bacon to paper towels and drain.
3. Wash and dry skillet.

1. Place 4 bread slices on work surface.
2. Press ¼ cup grated cheese onto each slice.
3. Top each with 2 tomato slices.
4. Sprinkle with pepper.
5. Place 2 bacon slices atop each, breaking into pieces if necessary to fit.
6. Press ¼ cup grated cheese over bacon on each.
7. Top sandwiches with remaining bread slices, then spread ½ tablespoon mayonnaise over top of each sandwich (ewww, mayo).
8. Heat 2 heavy large skillets over medium heat.
9. Add 2 sandwiches, mayonnaise side down, to each skillet.
10. Place plate atop both sandwiches to weigh down.
11. Cook sandwiches until bottom is golden brown, about 2 minutes.
12. Spread top of each sandwich with ½ tablespoon mayonnaise going to try butter instead.
13. Turn sandwiches over, mayonnaise side down. Top with plates and cook until golden brown on bottom, about 2 minutes.
14. Transfer sandwiches to work surface.
15. Cut sandwiches crosswise in half and serve