Crispy Bacon Cheddar Cheese (Printer View)

Sourdough bread toasted to golden crunch with smoky bacon and sharp cheddar layers.

# What you'll need:

→ Bread and Cheese

01 - 4 slices sourdough bread
02 - 4 oz sharp cheddar cheese, sliced or grated

→ Meats

03 - 4 slices bacon

→ Spreads

04 - 2 tbsp unsalted butter, softened

→ Optionals

05 - 1 tbsp mayonnaise (optional, for extra crispiness)
06 - Freshly ground black pepper, to taste

# Method:

01 - Cook bacon slices in a skillet over medium heat until evenly crisp. Drain on paper towels.
02 - Butter one side of each sourdough bread slice. Optionally, spread a thin layer of mayonnaise on the opposite side for extra crunch.
03 - Place two slices of bread, buttered side down, on a clean surface. Layer cheddar cheese, cooked bacon, a pinch of black pepper, and additional cheese if desired. Top with remaining bread slices, buttered side up.
04 - Heat a skillet or griddle over medium-low heat. Cook sandwiches until golden brown and cheese is melted, about 3 to 4 minutes per side, pressing gently with a spatula to enhance crispiness.
05 - Remove sandwiches from heat, allow to rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • The contrast between the crunchy crust and melting cheese inside feels indulgent but takes barely ten minutes.
  • Sharp cheddar and smoky bacon create a flavor combination that somehow tastes both simple and sophisticated.
02 -
  • Medium-low heat is non-negotiable; I learned this the hard way with a blackened exterior and cold cheese interior.
  • Drain your bacon thoroughly on paper towels—any grease left on it will make your sandwich soggy instead of crispy.
03 -
  • Room-temperature butter spreads without tearing the bread and distributes more evenly than cold butter, creating a more uniform crust.
  • The spatula press in the final minute isn't just for show; it actually compresses the layers so every bite has a balanced ratio of cheese, bread, and bacon.
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