Breakfast Club - Bacon Recipe

Oven method (crispy, hands-off)

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange bacon strips in a single layer on the rack. (Optional) Pour 2 tbs water into the pan under the rack to help even rendering. Roast 15–22 minutes depending on thickness and desired crispness, rotating the pan once at 12 minutes. Remove when golden-brown and transfer to a paper towel–lined plate to drain. Reserve 6 strips for sandwich; discard or save extras.

Skillet method (stovetop)

Place bacon in a cold large skillet in a single overlapping layer. Turn heat to medium and cook, flipping occasionally, until browned and crisp, about 10–14 minutes for thick-cut bacon. Adjust time for thinner bacon. Transfer to paper towels to drain. Reserve 6 strips for sandwich.

Toast or grill the bread: Spread ~1 tbs softened butter on one side of two slices of bread and 1 tbs on one side of the third slice. Heat a large skillet or griddle over medium heat until hot but not smoking. Place two slices butter-side-down and the third slice butter-side-up on a plate (butter-side will contact skillet later). Toast the two slices for 1–2 minutes until golden; flip and toast other side briefly to warm through. Remove and set aside, keeping buttered sides ready for final grill.

Mix spreads: In a small bowl combine mayonnaise and Dijon mustard. Taste and adjust: should be creamy with a mild tang.

Build the sandwich layers: On one toasted slice (butter-side down), spread half of the mayo-mustard. Top with 3 bacon strips evenly across, then one slice cheese, and one leaf of lettuce. Season the tomato slices with a light sprinkle of 1/8 tsp kosher salt and a pinch (about 1/8 tsp) freshly ground black pepper. On the second toasted slice spread the remaining mayo-mustard, arrange the tomato slices on top of the mayo, then add second slice of cheese. Place this second slice mayo-side down on top of the lettuce to form a double-decker. Finally put the third slice of bread butter-side-up on top of the stack.

Grill the assembled sandwich: Heat the skillet or griddle again to medium-low. Place the assembled sandwich in the pan, pressing gently with a spatula. Cook 2–3 minutes per side, flipping carefully, until bread is golden-brown and cheese has softened/melted. Use a lid or a piece of foil pressed lightly on top while cooking to help melt the cheese if needed. Rotate to ensure even browning. If using an oven, you can finish at 350°F for 3–5 minutes instead.

Rest and slice: Remove sandwich to a cutting board and let rest 1 minute. Secure with skewers if desired and cut the sandwich into thirds (classic club: stacked triple-decker cut diagonally into two triangular halves or cut into thirds). Serve immediately.