Crispy Bacon Cheddar Sandwich (Print)

Golden sourdough layered with smoky bacon and sharp cheddar for a crunchy, satisfying meal.

# What you'll need:

→ Bread and Cheese

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

→ Meats

03 - 4 slices bacon

→ Spreads

04 - 2 tablespoons unsalted butter, softened

→ Optionals

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

# How To Make It:

01 - Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels.
02 - Butter one side of each slice of sourdough bread. Optional: Spread a thin layer of mayonnaise on the other side for extra crunch.
03 - Place two slices of bread, buttered side down, on a clean surface. Layer with cheddar cheese, bacon, a pinch of black pepper, and more cheese if desired. Top with the remaining bread slices, buttered side up.
04 - Heat a skillet or griddle over medium-low heat. Place the sandwiches in the skillet and cook until golden brown and cheese melts, about 3 to 4 minutes per side. Press gently with a spatula for extra crispiness.
05 - Remove from heat, let rest for one minute, slice, and serve immediately.

# Expert Tips:

01 -
  • It's ready in under 20 minutes but tastes like you spent way more effort than you did.
  • The contrast between the crunchy exterior and melted cheese inside feels indulgent without being complicated.
  • Bacon makes everything better, and this proves it.
02 -
  • Cold butter won't spread evenly and will tear your bread, so take it out 10 minutes before you start cooking.
  • The temperature matters more than you think; too high and the bread burns before the cheese melts, too low and you get a rubbery, steamed texture instead of that crispy exterior.
03 -
  • If the cheese isn't melting fast enough, lower the heat even more and give it another minute; patience makes better sandwiches than impatience and burnt bread.
  • A cast iron skillet or well-seasoned griddle holds heat more evenly than a regular non-stick pan, which means more consistent browning.
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