Crispy Bacon Cheddar Cheese (Printable)

Golden sourdough sandwich with smoky bacon and sharp cheddar, crisped to perfection for a satisfying meal.

# What You Need:

→ Bread and Cheese

01 - 4 slices sourdough bread
02 - 4 oz sharp cheddar cheese, sliced or grated

→ Meats

03 - 4 slices bacon

→ Spreads

04 - 2 tbsp unsalted butter, softened

→ Optionals

05 - 1 tbsp mayonnaise (optional, for extra crispiness)
06 - Freshly ground black pepper, to taste

# How-To Steps:

01 - Cook bacon in a skillet over medium heat until crisp. Drain on paper towels.
02 - Butter one side of each slice of sourdough bread. Optionally, spread a thin layer of mayonnaise on the unbuttered side for added crunch.
03 - Place two slices of bread, buttered side down, on a clean surface. Layer cheddar cheese, crisp bacon, a pinch of freshly ground black pepper, and additional cheese if desired. Top with remaining bread slices, buttered side up.
04 - Heat a skillet or griddle over medium-low heat. Cook the sandwiches until golden brown and cheese is melted, about 3 to 4 minutes per side, pressing gently with a spatula for extra crispiness.
05 - Remove sandwiches from heat, let rest for 1 minute, slice, and serve hot.

# Expert Suggestions:

01 -
  • The bacon adds a smoky depth that transforms a simple cheese sandwich into something you'll crave.
  • Sharp cheddar melts into those crispy bread edges in a way that feels indulgent but comes together in under twenty minutes.
  • It's the kind of meal that satisfies both when you're rushed and when you want to sit down with something warm in your hands.
02 -
  • Medium-low heat is non-negotiable—too hot and your bread burns before the cheese melts, too low and it steams instead of crisps.
  • The spatula press matters more than you'd think. Gentle, steady pressure at the end of cooking helps the cheese set into every crevice and keeps the layers from sliding apart.
03 -
  • Use a cast-iron skillet if you have one—it holds heat steadily and browns the bread more evenly than non-stick.
  • If the cheese isn't melting fast enough, cover the skillet with a lid for the last minute of cooking. Steam does the work while you get the crust crispy.
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