Bacon Cheddar Recipe

Remove bacon from refrigerator to take the chill off for 10 minutes. Wash and dry lettuce leaves; pat dry with paper towels. Slice tomato into 1/4-inch thick rounds. Peel and thinly slice the red onion into rings; separate rings. Cut pickle into even slices if not pre-sliced.

In a small bowl, combine mayonnaise and Dijon mustard; stir until smooth. Season the mayo-mustard with 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon kosher salt. Reserve remaining salt for tomato if desired.

Oven method (recommended for even crispness)

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and set an oven rack on top or use a wire rack set over the sheet. Arrange 8 slices of applewood smoked bacon in a single layer without overlapping. Bake 14–18 minutes, turning once if not using a rack, until bacon reaches desired crispness. For chewier bacon reduce time by 2–4 minutes; for extra crispness extend by 2–4 minutes. Remove bacon and transfer to a plate lined with paper towels to drain. Reserve 1 tablespoon bacon fat for toasting bread or discard if preferred.

Stovetop method

Place bacon in a cold skillet in a single layer over medium heat. Cook 6–10 minutes, turning occasionally, until evenly browned and crisp. Transfer to paper towels to drain and reserve 1 tablespoon grease.

Toast 8 slices of bread: spread a thin layer (about 1/2 tbs) of softened butter on one side of each slice. If you reserved bacon fat, brush 1/2 tbs on two slices (butter on remaining) for extra flavor. Toast in a skillet over medium heat (buttered side down) 2–3 minutes per side until golden, or use a toaster/oven until golden and crisp.

Spread about 1 tbs of the prepared mayo-mustard on the interior side of each bottom slice of bread (4 bottoms). Spread a thinner layer (about 1/2 tbs) on each top slice if desired.

On each bottom slice, layer: 1 slice cheddar cheese, 2 slices cooked bacon (arrange slightly overlapping), 1 lettuce leaf (fold if large), 2 tomato slices, a few thin red onion rings (to taste), and 2 dill pickle slices. Sprinkle a light pinch (about 1/8 tsp) of kosher salt over the tomato slices and a small grind of black pepper if desired.

Top with remaining bread slices (buttered/toasted side up). Press gently to compact the sandwich slightly and cut each sandwich in half diagonally with a sharp knife. Serve immediately.

Serves 4 sandwiches. For variation, swap mayo for garlic aioli or add avocado slices. If you prefer melted cheddar, place assembled open-faced sandwiches under a broiler for 1–2 minutes to melt cheese before adding lettuce and tomato (watch closely to avoid burning bacon).