Photograph by T. Mike Fletcher
Per sandwich
2 pieces of bread (I use Pepperidge Farm Sourdough Sandwich Bread)
2 slices of Pepperjack cheese or other hot cheese
½ tomato
As much bacon as you want
Olive oil
Note about the bacon: The easiest way I have found to cook bacon is to line a rimmed baking sheet with foil. Place a rack on top of the baking sheet. Lay the bacon out on the rack. Bake in a preheated, 400-degree oven for about 18 to 22 minutes or until crisp. Remove the bacon to doubled paper towels and roll up to remove as much fat as possible.
Layer the sandwich as follows:
Bottom slice of bread
1 piece of cheese
Tomato slices
Bacon
Second slice of cheese
Top slice of bread
Olive oil
After assembly, brush the top slice of bread with olive oil. Place it, olive oil side down, in a nonstick sauté pan. Brush the new top piece with oil. Cover the pan with foil or a tight-fitting lid. Brown over low- to medium-low heat until golden brown. Flip the sandwich over, cover again, and brown until golden.
Cut in half and enjoy!
By Helen Fletcher, The Ardent Cook
