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Ingredients
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Bacon Cheese Sandwich
Side Choices (pick one)
Method
Bacon Cheese Sandwich
Cook the bacon
Place a large skillet over medium heat. Lay the 6 slices of bacon in a single layer without overlapping. Cook, flipping occasionally, until browned and crisp but still slightly pliable, 8–12 minutes depending on thickness. Transfer bacon to a paper-towel-lined plate to drain. Reserve 1 teaspoon of bacon fat in the skillet and discard excess or save for another use.
Prepare bread and spread
In a small bowl mix the mayonnaise and Dijon mustard. Spread the butter on the outsides of each bread slice (butter side outward). On the inside of two slices spread the mayo-mustard mixture evenly.
Assemble sandwich
On the mayo-mustard–coated sides place 2 slices of cheddar on each piece of bread. Top cheese with 3 slices of cooked bacon per sandwich. Add tomato slices and lettuce if using. Close sandwiches with the buttered sides facing out.
Grill the sandwich
Heat the reserved skillet (or a clean skillet/griddle) over medium-low to medium heat. Place the assembled sandwiches in the skillet. Cook 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is melted. If bread browns too quickly before cheese melts, lower heat and cover pan for 1–2 minutes to help melting.
Finish and season
Remove sandwiches from skillet and let rest 1 minute. Slice each sandwich in half on the diagonal. Sprinkle freshly ground black pepper over the exposed filling to taste.
Side Preparation — Crispy French Fries
If using frozen fries, follow package instructions for oven or air-fryer crisping (generally 20–25 minutes in a 425°F oven, turning once). If making homemade fries, preheat oven to 425°F (220°C). Cut russet potatoes into 1/4–1/2" sticks, toss with 1 tbs oil and a pinch of salt, spread in a single layer on a baking sheet and roast 25–30 minutes, turning once, until golden and crisp. Serve hot.
Side Preparation — Mixed Greens Salad
Toss 2 cups mixed greens with 1–2 tbs vinaigrette (olive oil, vinegar, salt, pepper) just before serving. Plate alongside the sandwich.
Side Preparation — Coleslaw
If using prepared coleslaw, spoon about 1 cup per serving into a small bowl and chill until serving. If making quick slaw: mix 1 cup shredded cabbage and carrot with 2 tbs mayonnaise, 1 tsp vinegar, 1/2 tsp sugar, salt and pepper to taste.