Grilled Cheese Bacon Tomato (Print View)
Crispy bacon, fresh tomato, gooey cheese melted between buttery toasted bread. Simple satisfaction in minutes.
# Components:
→ Bread & Spreads
01 - 4 slices sourdough or white sandwich bread
02 - 2 tablespoons unsalted butter, softened
→ Cheese
03 - 4 slices sharp cheddar cheese
→ Meats
04 - 4 slices cooked bacon
→ Vegetables
05 - 1 ripe tomato, sliced
→ Seasonings
06 - Freshly ground black pepper, to taste
# Directions:
01 - Preheat a skillet or griddle over medium heat.
02 - Spread butter evenly on one side of each bread slice.
03 - Place two bread slices, buttered side down, onto the preheated skillet or griddle.
04 - Layer each bread slice with 1-2 slices of cheddar cheese, followed by the cooked bacon, tomato slices, and a sprinkle of freshly ground black pepper.
05 - Top the fillings with the remaining cheese, then add the other two bread slices, ensuring the buttered side faces upwards.
06 - Grill for 3-4 minutes per side, pressing lightly with a spatula, until the bread achieves a golden-brown hue and the cheese is fully melted and gooey.
07 - Remove the grilled sandwich from the skillet. Allow it to rest for 1 minute before slicing and serving warm.
# Expert Advice:
01 -
- Uses familiar pantry staples and just a skillet
- Ready to eat in twenty minutes
- Perfect balance of salty bacon, melty cheese, and fresh tomato
- Crispy golden outside with a rich melty center
- Customizable for vegetarian or lighter versions
02 -
- Can be made vegetarian by skipping or swapping the bacon
- Natural partner for tomato soup or crunchy pickles
- Great for using up day-old bread or leftover cooked bacon
03 -
- Always start with a preheated skillet This locks in the butter and crisps the bread before the cheese melts out
- Layer cheese on both sides of the bacon and tomato so the fillings stay anchored and you get perfect melt in every bite
- If your skillet seems dry after the first flip add a touch more butter to get an even golden crust every time