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.
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 toastHot Mayo: If serving to kids, skip the hot mayo and use just plain mayo instead. Leftover Storage: Wrap leftover sandwich in foil and store in the fridge for up to two days. Reheat in the oven or air fryer until cheese is warm and melted. This method will held the bread stay crisp.