Crispy Bacon Cheddar Sandwich (Print view)

Crunchy sourdough layered with smoky bacon and sharp cheddar for a warm, satisfying meal.

# List of Ingredients:

→ Bread and Cheese

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

→ Meats

03 - 4 slices bacon

→ Spreads

04 - 2 tbsp unsalted butter, softened

→ Optional

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

# Step-by-Step Directions:

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. Optionally, spread a thin layer of mayonnaise on the opposite side for added crunch.
03 - Place two slices of bread, buttered side down, on a flat 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. Cook the sandwiches until golden brown and cheese is melted, about 3 to 4 minutes per side. Press gently with a spatula to enhance crispiness.
05 - Remove sandwiches from the pan, let rest for 1 minute, slice, and serve hot.

# Expert Suggestions:

01 -
  • The sourdough gets impossibly crispy while the cheddar melts into every crevice, creating that perfect contrast that makes you close your eyes mid-bite.
  • Bacon adds smoke and salt that elevates this from ordinary to the kind of sandwich you think about days later.
  • It's ready in 20 minutes flat, which means you can actually make it on a weeknight without stress.
02 -
  • Medium-low heat is non-negotiable—I learned this the hard way by burning the outside while the cheese inside was still cold, which is a disappointing mistake.
  • Draining bacon on paper towels actually matters because one drop of grease absorbed by the bread will sabotage your entire crispy texture.
  • Slicing the sandwich immediately while it's hot and slightly soft makes for cleaner cuts and better presentation than waiting until it firms up.
03 -
  • Cut your sourdough slices thick, at least half an inch, so they have enough structure to handle the filling without collapsing or getting dense.
  • Keep your skillet at medium-low throughout cooking—rushing with higher heat is the most common mistake, burning the bread before the cheese even starts to flow.
  • If your cheese isn't melting in the center even though the bread is golden, lower the heat even more and give it extra time, or cover the skillet with a lid for the last minute of cooking.
Go Back