Crispy Bacon Cheddar Sandwich (Print Version)

Golden sourdough stacked with smoky bacon, sharp cheddar, and crisp buttery layers.

# What You'll Need:

→ 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

→ Optionals

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

# How to Make It:

01 - Cook bacon slices in a skillet over medium heat until crispy. Drain on paper towels.
02 - Butter one side of each sourdough slice. Optionally, spread a thin layer of mayonnaise on the opposite side for added crispness.
03 - Place two bread slices buttered side down on a clean surface. Layer with cheddar cheese, cooked bacon, a pinch of black pepper, and more cheddar if desired. Top with the remaining slices, buttered side up.
04 - Heat skillet or griddle over medium-low heat. Cook sandwiches for 3–4 minutes per side until golden and cheese melts, pressing gently with a spatula to enhance crispness.
05 - Remove sandwiches from heat, let rest for 1 minute, slice, and serve warm.

# Additional Tips::

01 -
  • The bacon stays crispy even when surrounded by melted cheese, which honestly shocked me the first time it worked.
  • Sharp cheddar means you don't need much else—butter, bread, and bacon do all the talking.
  • It comes together faster than takeout and tastes like you actually tried.
02 -
  • Medium-low heat is non-negotiable; medium heat will burn the outside before the cheese melts inside, which I learned through burnt sandwiches.
  • Softened butter spreads without tearing bread, but cold butter from the fridge will tear it to shreds and ruin your mood.
  • The bacon must be completely cool before assembling, or residual heat will start melting your butter prematurely.
03 -
  • Keep your butter softened in the morning so it's ready to go; melted butter runs off and sinks in instead of creating an insulating layer.
  • A light press with the spatula while cooking helps the bread brown evenly and compacts the layers so nothing shifts when you bite into it.
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