This Tomato Bacon Grilled Cheese Sandwich makes for the perfect lunch or dinner for everyone in the family. Ready in under 30 minutes, and simple to prepare.
Heaven is real, and it has arrived in the form of this sandwich! This Tomato Bacon Grilled Cheese Sandwich is ready in under 30 minutes and makes to perfect lunch or dinner. The sandwich is very hearty and sure to keep you full all day long.
The sandwich is filled with two types of cheese, crispy bacon, fresh basil, tomato, and a spicy homemade hot mayo sauce. This sandwich is sure to please even the pickiest eaters. Feeding to kids? Skip the hot mayo and red pepper flakes and pair with a classic mayo for a more mild, but still yummy flavor combo.
Ingredient Notes
Bread: I used a crusty French bread for my sandwiches and think the size and texture is perfect. I like how crunchy the bread stays and the sandwich does nit get soggy. Some other good options are sourdough bread, a thick Texas toast or any other similar bread variety. I recommend your bread being at least an inch thick and avoiding sandwich bread if possible.
Cheese: I used a combination of sharp cheddar cheese and Monterey Jack cheese. I think the sharp cheddar compliments the bacon and tomato well and the Monterey Jack cheese melts well for a creamier texture. Other cheese options include white cheddar, mild cheddar, Havarti cheese, Mozzarella cheese or Pepperjack Cheese for a kick.
Spicy Mayo: I love my homemade spicy mayo sauce for this bacon grilled cheese sandwich. The flavor adds a punch and works great with the smoky bacon, sweet tomatoes and fresh herbs. You can skip the sauce altogether or use regular mayo for a more mild and kid friendly sandwich.
Why You'll LOVE this Sandwich
Ready Fast in Under 30 Minutes
Picky Eater Approved!
Great for Lunch or Dinner
Instructions
- Combine hot mayo ingredients in a small bowl and whisk to combine. Set aside.
- Slice tomato into slices with a small knife. Sprinkle with salt and pepper and let rest for 5 minutes to let the excess moisture be released. Once released dab excess off with paper towel.
- Spread butter on one side of each slice of bread. Sprinkle buttered side with red pepper flakes, onion powder, and garlic powder. Press in slightly so the spices will stick to the butter.
- Flip bread over and begin to prepare each sandwich. Spread on half with hot mayo sauce and place cheddar cheese on the other half.
- Add Monterey Jack cheese over the hot mayo then top with cooked bacon.
- Finally, sprinkle on fresh basil and then add sliced tomato. Close the two halves of the sandwich and repeat for the second sandwich.
- Once sandwiches are prepped, heat a medium sized skillet and add butter or nonstick cooking spray. Cook the sandwiches on low heat for 10 minutes, flipping halfway.
- Once the cheese has melted, turn the heat up for the last 5 minutes to get the outside of the bread nice and crispy.
How to Store Leftovers
When storing leftover grilled cheese sandwiches I like to wrap each one individually in foil and store in the fridge. Done this way the sandwich will stay fresh for 1-2 days. When ready to reheat I recommend heating in an air fryer or oven to the bread will stay crispy.
FAQS
I personally enjoy butter on the outside of my grilled cheese sandwiches. I find the flavor to be more neutral and never have a problem with my bread getting too crispy. Mayo is also a good option and will add another flavor element and makes it harder to burn the outside of the bread, because it has a lower smoke point. Either will work for your sandwich and it really is up to personal preference and what you have available.
I always use a slice of bread that is about 1"-1.5" thick. Anything less than 1" will result in a flimsy and soggy grilled cheese sandwich and anything too thick will cause the cheese to not melt properly. Depending on the sandwich you are making be careful not to overload it with cheese and toppings. This will also yield a harder to eat and soggier grilled cheese.
Most people use a spatula and scoop the sandwich up from the bottom of the pan and flip it as quickly as possible. I find it easier to go slow and steady. If you are only grilled one sandwich in a pan you can also lift the grilled cheese out, then flip the pan and put the sandwich back in. This will always result in a successful flip.
The Perfect Skillet
So what skillet works best for a grilled cheese sandwich? My favorite is a stainless steel skillet, because it crisps the outside of the bread the best IMO. You could also use a non-stick skillet, ceramic, or stone one. Each one will work fine and it really is about your own personal preference. Whichever pan you choose be sure to prep each with oil, butter or non-stick cooking spray first.
Pro Tips
Low Heat: I always like to start my bacon grilled cheese sandwiches off on low heat to ensure that the cheese inside melts. This also helps the outside not get burnt. Once the inside cheese has melted you can raise the heat to get that nice crispy outside on the bread. Takes longer to cook, but the results are always perfect!
Sprinkle with Salt: It is very important to salt the tomatoes before you add them to the sandwich. Salt will help release moisture from inside the tomatoes. This will help your sandwich not get soggy.
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Happy Eating!
Bacon and Tomato Grilled Cheese Sandwich
Ingredients
- 4 Slices Crusty Bread
- ¼ teaspoon Onion Powder
- ¼ teaspoon Garlic Powder
- ⅛ teaspoon Red Pepper Flakes
- 2 tablespoon Unsalted Butter
- 4 Strips Bacon Cooked
- 1 Large Tomato
- 2 Slices Sharp Cheddar Cheese
- 2 Slices Monterey Jack Cheese
- Fresh Basil To Taste
Hot Mayo
- 2 tablespoon Mayonnaise
- ½ teaspoon Hot Sauce Pick your Favorite!
- ⅛ teaspoon Red Pepper Flakes
- Ground Black Pepper To Taste
Instructions
Hot Mayo
- Combine hot mayo ingredients in a small bowl and whisk to combine. Set aside
Tomato Bacon Sandwich
- Slice tomato into thin slices with a sharp knife. Sprinkle with salt and pepper and let rest for at least 5 minutes to let the excess moisture be released. Once released dab excess off with paper towel.
- Spread butter on one side of each slice of bread. Sprinkle buttered side with red pepper flakes, onion powder, and garlic powder. Press in slightly so the spices will stick to the butter.
- Flip bread over and begin to prepare each sandwich. Spread on half with hot mayo sauce and place cheddar cheese on the other half. Add Monterey Jack cheese over the hot mayo then top with cooked bacon. Finally, sprinkle on fresh basil and then add sliced tomato. Close the two halves of the sandwich and repeat for the second sandwich.
- .Once sandwiches are prepped, heat a medium sized skillet and add butter or nonstick cooking spray. Cook the sandwiches on low heat for 10 minutes, flipping halfway. Once the cheese has melted, turn the heat up for the last 5 minutes to get the outside of the bread nice and crispy.
Mikie
Sliced Cheese!?!? Madam you need to try GRATING your cheese for a much meltier experience. I was converted years ago and won't go back. Your recipe is amazeballs though, so yippee for saving lunch time!
Caitlyn Erhardt
hahaha, yes I do often as well. Sometimes sliced cheese works just as well as long at its freshly sliced and cooked on low. Glad all the flavors and sandwich overall though! Thanks for the tip! 🙂