Louisville Slammer Recipe

Cook bacon

Preheat a large skillet over medium heat. Lay the bacon strips in a single layer and cook, turning occasionally, until deep golden and crisp, about 8–12 minutes depending on thickness. Transfer bacon to a paper towel-lined plate to drain and reserve the bacon fat in the pan.

Toast buns

While bacon finishes, split the brioche buns and spread about 1/2 tablespoon unsalted butter on the cut sides of each half. Return the skillet with 1 teaspoon of reserved bacon fat (or add a little butter if none) to medium-low. Place buns cut-side down in the skillet and toast until golden, about 1–2 minutes. Remove and set aside.

Assemble vegetables

Wash and pat dry the romaine leaves. Slice the tomato into 1/4-inch thick slices (about 6–8 slices from one large tomato). Lightly season tomato slices with a pinch of salt and black pepper.

Melt cheese

Return the skillet to low heat. Lay 2 slices of cheddar jack on the bottom halves of the toasted buns. Place the warm bacon strips over cheese and cover skillet with a lid or an inverted large bowl for 30–60 seconds to help the cheese melt. Alternatively, use a microwave for 10–15 seconds to gently melt cheese.

Finish assembly

Spread the prepared sauce on the top and bottom bun interiors. On each bottom bun with melted cheese, layer 2 lettuce leaves, 3 tomato slices, and 3 slices of bacon (or distribute evenly). Cap with the top bun and press gently. Repeat for the second sandwich.

In a small bowl, whisk together mayonnaise, Dijon mustard, hot sauce (if using), honey, fresh lemon juice, black pepper, and salt until smooth and combined. Taste and adjust seasoning—add more honey for sweetness, hot sauce for heat, or lemon for brightness. Refrigerate if not using immediately.