Grilled bacon sandwich

What would happen if a BLT and a grilled cheese sandwich had an illegitimate love child? This sandwich, which I’ve affectionately dubbed the “bacon coitus sandwich.”

Bear in mind, it’s not a quick sandwich to make, but it’s relatively simple and, thanks to an overflowing bounty of pork goodness, it’s packed with flavor (I recommend a side of Lipitor and a big glass of water).

While Jessie was driving home from work tonight, she said she wanted “something naughty” for dinner, and I like to think that I delivered, even though most of the other fresh food in our house is on the healthy side. It starts with crispy bacon, which is then layered in cheese and topped with herbed cherry tomatoes. Then you lather the outside slices of bread with butter and grill it up like a grilled cheese sandwich. So, not healthy, necessarily, but you can make it up by using small slices of bread.

What you’ll need for two people:

  • 1 cup of cherry tomatoes, sliced lengthwise
  • Pinch of kosher salt
  • Pinch of Herbes de Provence
  • 3/4 cup of shredded mixed cheeses that melt nicely (I used equal parts of gruyere, fontina and parmesan for flavor; you could use mozzarella, edam, etc.)
  • 4-6 slices of high-quality bacon (depending on how “naughty” you’re feeling. I used six slices)
  • Non-stick cooking spray
  • 4 slices of sandwich bread (I used wheat)
  • Butter

Necessary hardware:

  • Baking sheet and metal cooling/cooking rack or a broiler pan
  • Non-stick griddle

What to do:

  1. Preheat the oven to 400 F.
  2. Spray the metal cooling/cooking rack or with non-stick cooking spray and place over a baking sheet (or coat a broiler pan with non-stick cooking spray). Lay the bacon slices on the rack and bake in the oven for 25-30 minutes or until nice and crispy.
  3. Meanwhile, place the sliced tomatoes in a bowl with a pinch of salt (to help draw out some of the moisture) and a pinch of herbes de provence (or you can use oregano and thyme). Combine well.
  4. When the bacon is done baking, remove from the pan and drain on paper towels, soaking up as much of the grease as possible. You’ll want bacon that holds its shape when you pick it up (it might take a minute or two of cooling to achieve this) and very little grease in order to maintain the structural integrity of the sandwich).
  5. Start building your sandwich. Sprinkle a thin layer of cheese on the bottom slice, followed by a layer of bacon, then another layer of cheese, then another layer of bacon, then another layer of cheese, then a layer of tomatoes, a final layer of cheese, and then the top slice of bread. Repeat with the other sandwich.
  6. Preheat your non-stick griddle.
  7. Brush softened butter on both outside slices of bread. Place the sandwich on the griddle, waiting to flip until the bottom layer is nicely browned and the cheese has started to melt in the middle. You may want to use a long pair of tongs to flip the sandwich. Avoid pressing down too much on the sandwich, as you might burst the tomatoes. Flip and cook the sandwich until both sides are nicely browned.
  8. Cut in half and serve.

Related posts:

  1. Mac ‘n cheese with bacon
  2. Smothered hashbrowns, Mexican style
  3. Shells with fried zucchini
  4. Take that, Double Down.
  5. Bacon is a vegetable

About the Author

Owner of a graphic design firm specializing in magazine design and wannabe chef. Former resident of Belgium, the United Kingdom and...North Dakota.