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Grilled Cheddar Sandwich with Bacon, Tomato & Egg

Source of Recipe


From "The Breakfast Bible" (Williams-Sonoma)



List of Ingredients



• 8 to 12 slices thick-cut applewood-smoked bacon
  
• 6 Tbsp unsalted butter, at room temperature
  
• 4 large eggs
  
• Salt and freshly ground pepper
  
• 8 slices coarse country bread
  
• ½ pound sharp farmhouse Cheddar cheese, thinly sliced
  
• 8 thick slices ripe tomato, drained on paper towels
  






Instructions



1. In a large frying pan, cook the bacon over medium heat, turning once, until crisp and brown, about 8 minutes. Transfer to paper towels to drain. Discard the fat in the pan. Rinse the pan with water and wipe clean with paper towels. Cut each bacon slice in half crosswise and set aside.
   
   
2. In the same pan, melt 2 tablespoons of the butter over medium heat. Crack the eggs into the pan. Season with salt and pepper, cover, reduce the heat to medium-low, and cook until the whites are set and the yolks thicken, 2 to 3 minutes for sunny-side-up eggs. Or carefully flip the eggs and cook to the desired doneness.
   
   
3. Lay four of the bread slices on a work surface and top each with one-eighth of the cheese, 2 tomato slices, one-fourth of the bacon, 1 egg, and the remaining cheese. Cover with the remaining bread slices. Spread the outsides of each sandwich with 1 tablespoon of the remaining butter.
   
   
4. Return the frying pan to medium heat or preheat an electric panini press according to the manufacturer's directions. Add the sandwiches. Place a flat lid or a heatproof plate on top of the sandwiches in the frying pan to weight them down, or cover the press.
   
   
5. Cook until golden brown, about 4 minutes total. (If using a frying pan, turn the sandwiches to cook both sides, weighting each side down to compress the sandwiches.) Cut the sandwiches in half and serve.
   
   Serves 4