Shark Bite™ Recipe
Ham, Swiss, cream cheese, Tabasco®, Bulls-Eye® BBQ sauce, onions, bacon, lettuce, and mayo on sliced, toasted, garlic cheese bread.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sandwich
Method
Bread preparation
Make garlic butter
In a small bowl, combine the softened butter and minced garlic until smooth and evenly distributed.
Heat a large skillet or griddle over medium heat and add the oil to prevent sticking. Place bread slices, buttered side down, and toast until golden brown and cheese on top (if pre-cheesed bread) is melted, about 2–3 minutes. Flip briefly (30–45 seconds) if you want both sides toasted. Alternatively, toast under a broiler for 1–2 minutes, watching closely to avoid burning.
Cream cheese spread & sauces
In a small bowl, combine softened cream cheese, Tabasco® sauce, salt, and black pepper. Mix until smooth and the Tabasco is evenly distributed.
In a separate small bowl, blend the mayonnaise with 1 tablespoon of Bulls-Eye® BBQ sauce. Reserve the remaining 2 tablespoons of BBQ sauce for layering on the sandwich.
Assemble sandwich
Place four toasted bread slices on a work surface, toasted side up. Spread about 1 tablespoon of the cream cheese mixture evenly over each of these slices.
Top the cream cheese layer with an even portion of the ham (2 oz per sandwich half; use roughly half the ham for two sandwiches), arranging slices to cover the bread.
Drizzle or brush about 1/2 tablespoon of Bulls-Eye® BBQ sauce over the ham on each sandwich (use remaining BBQ sauce as needed).
Layer Swiss cheese slices over the ham and sauce (1–2 slices per open-faced half so cheese overlaps and will melt slightly from the warmth of the toast).
Scatter the thinly sliced red onion evenly over the cheese (about 1 tablespoon per sandwich half).
Place 1–2 bacon strips (halved if long) on top of the onions for each sandwich half.
Top with a lettuce leaf (or torn pieces to fit) over the bacon.
Spread about 1/2 tablespoon of the mayo-BBQ mixture on the inside of the remaining four toasted bread slices (toasted side down), then place them mayo-side down over each assembled bottom half to form sandwiches.
Finish & serve
If you prefer a warm melt, transfer assembled sandwiches to the skillet (or press in a sandwich press) and cook over medium-low heat for 2–3 minutes per side, pressing gently, until cheese is melted and sandwich is warmed through. Watch to avoid over-browning.
Remove sandwiches and let rest 1 minute. Cut each sandwich in half on the diagonal.
Serve immediately with extra Bulls-Eye® BBQ sauce and Tabasco® on the side, if desired.