Bronco Bacon Recipe

Oven-baked method (recommended)

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange the 12 slices of thick-cut smoked bacon in a single layer on the rack without overlapping. Bake 15–18 minutes, turning once after 10 minutes if your oven is uneven, until bacon is crisp and deep golden. Remove from oven and transfer bacon to a paper towel–lined plate to drain. Leave oven on for toasting rolls.

Skillet method

If using a skillet, heat a large cast-iron or heavy skillet over medium heat. Add bacon in a single layer and cook 4–6 minutes per side, adjusting heat to prevent burning, until crisp. Transfer to paper towels to drain.

While the bacon cooks, combine 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon hot sauce, 1/2 teaspoon smoked paprika, 1/2 teaspoon apple cider vinegar, 1 teaspoon maple syrup, 1/4 teaspoon black pepper and 1/4 teaspoon garlic powder in a small bowl. Whisk until smooth and taste; adjust heat or sweetness to preference. Refrigerate until assembly.

Slice the tomato into 1/4-inch rounds (about 6–8 slices from one large tomato). Peel and thinly slice 1/2 medium red onion into rings. Tear or rinse and pat 4 large lettuce leaves dry. Slice 8 pieces of sharp cheddar if not pre-sliced.

Split the 4 rolls horizontally. Brush cut sides lightly with melted butter (about 2 tablespoons total). Place cut-side up on the baking sheet and toast in the oven at 400°F for 3–5 minutes until golden and slightly crisp. If using a skillet, toast buttered cut sides in the skillet over medium heat until golden.

Spread about 1 to 1 1/2 tablespoons of Bronco Sauce on both the top and bottom halves of each toasted roll (use more for saucy sandwiches). Layer on the bottom half: 1 leaf of lettuce, 2–3 slices of tomato (season tomato with a small pinch of salt and a grind of cracked black pepper), 2 slices of cheddar cheese, and 3 slices of the cooked bacon. Add sliced red onion rings and pickles if using. Top with remaining sauce on the top half and close the sandwich.

Press sandwiches gently, slice on the diagonal if desired, and serve immediately while the bacon is warm and cheese slightly melts from residual heat.

Serve 1 sandwich per person with extra Bronco Sauce on the side. Leftover sauce will keep refrigerated for up to 4 days. Cooked bacon stored in an airtight container will keep 3–4 days in the refrigerator and can be reheated in the oven at 350°F (175°C) for 5–8 minutes to regain crispness.