Ingredients
Scale
- 4 slices of thick-cut bacon (smoked or applewood, depending on your preference)
- 4 slices of sturdy sandwich bread (sourdough or country white works beautifully)
- 4 slices of sharp cheddar cheese (for that perfect melt and tang)
- 1 medium ripe tomato, thinly sliced
- 1 cup fresh lettuce leaves (I like butter lettuce for its tender texture)
- 2 tablespoons mayonnaise (or use avocado spread for a healthier twist)
- 2 tablespoons unsalted butter, softened (for grilling the bread)
- Salt and freshly ground black pepper to taste
For substitutions, if you’re avoiding pork, turkey bacon works just as well. You can also swap cheddar for gouda or mozzarella for a creamier texture. And if mayo isn’t your thing, a smear of garlic aioli or even mustard adds a lovely flavor boost. These small swaps can remind me of the times Ouma and I would experiment in Mama Lou’s kitchen, trying to make every dish our own little masterpiece.
Instructions
- Start by cooking the bacon in a skillet over medium heat until it’s crispy and browned, about 6-8 minutes. Drain on paper towels to remove excess fat. I remember Mama Lou telling me to watch the bacon closely so it wouldn’t burn, a tip I still pass along to Ouma every time we cook together.
- Spread mayonnaise evenly on one side of each bread slice. This adds moisture and a subtle tang that complements the bacon.
- Place two slices of cheddar cheese on the non-mayo side of two bread slices. Layer with crispy bacon, tomato slices, and lettuce leaves. Season the tomato lightly with salt and pepper to enhance its flavor.
- Top with the remaining bread slices, mayo side down, to form two sandwiches.
- Heat a clean skillet or griddle over medium heat. Spread softened butter on the outside of each sandwich to ensure a golden, crispy crust. I often think of Mama Lou’s buttered griddle when doing this step—she said it’s the secret to that perfect crunch.
- Place the sandwiches in the skillet and cook for 3-4 minutes per side, pressing gently with a spatula to help the cheese melt evenly. Flip carefully and continue cooking until the bread is golden brown and the cheese is gooey.
- Remove from heat and let the sandwiches rest for a minute before slicing. This pause lets everything settle, making it easier to bite into without all the filling falling out—something I learned the hard way during one of my first attempts with Ouma!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
