The Baconator Recipe
Bacon. Muenster Cheese. Cabot Cheddar. Sourdough Bread.
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Ingredients
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Sandwich
Method
Sandwich
- 1
Prepare the bacon
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Arrange the 6 slices of thick-cut bacon in a single layer on the rack or directly on the foil. Bake for 15–20 minutes, rotating the sheet halfway through, until bacon is deep golden and crisp but not burnt. Remove from oven and transfer bacon to a plate lined with paper towel to drain. Reserve 1 teaspoon of bacon fat on the paper towel (optional) for extra flavor in step 5.
- 2
Prepare the bread and spread
While the bacon bakes, lightly spread 1 teaspoon mayonnaise mixed with 1 teaspoon Dijon mustard on one side of each sourdough slice. This provides moisture and tang to balance the rich cheeses and bacon.
- 3
Assemble cheeses and bacon
Place 1 slice Muenster and 1 slice Cabot sharp cheddar on the mayo/mustard side of one sourdough slice (these are the inside faces). Layer 3 slices of the cooked bacon on top of the cheese. On the remaining bread slice (mayo/mustard side down), place the other set of cheeses so that the sandwich will have cheese on both sides of the bacon when closed.
- 4
Butter the outside and pan-grill
Heat a heavy skillet or griddle over medium-low to medium heat. Spread the outer faces of both bread slices with the remaining butter (approximately 1 tablespoon total; you can substitute 1 teaspoon reserved bacon fat plus butter if using). When the pan is hot, place the sandwich in the skillet. Cook low and slow: 3–4 minutes per side, pressing gently with a spatula or a pan weight, until the bread is golden-brown and the cheeses have melted. If the bread is browning too quickly before the cheese melts, reduce heat to low and cover the pan for 1–2 minutes to help the cheese melt through.
- 5
Finish and serve
Remove the sandwich to a cutting board. Let rest 1 minute, then slice in half on the diagonal. Optionally season with fresh ground black pepper to taste. Serve immediately while cheese is warm and gooey.