Gourmet Grilled Cheese, Bacon, and Oven-Dried Tomato Sandwich (Print version)
Crispy bacon, melty Gruyere, and concentrated oven-dried tomatoes stacked in buttery sourdough for a seriously good grilled cheese.
# Ingredients:
For the oven-dried tomatoes
01 -
3 Roma tomatoes, sliced 1/4 inch thick
02 -
1 tablespoon olive oil
03 -
Pinch of kosher salt
For the sandwiches
04 -
4 slices thick-cut bacon
05 -
4 slices sourdough bread
06 -
2 oz (55 g) Gruyere cheese, grated
07 -
2 oz (55 g) sharp cheddar cheese, grated
08 -
2 tablespoons unsalted butter, softened
09 -
Freshly cracked black pepper
# Instructions:
01 -
Preheat oven to 250°F. Toss tomato slices with olive oil and salt. Arrange on a parchment-lined baking sheet and bake for 2 to 2.5 hours until shriveled and mostly dry but still pliable.
02 -
Fry the bacon in a skillet over medium heat until deeply crisp, about 4 to 5 minutes per side. Drain on paper towels and break each slice in half.
03 -
Butter one side of each bread slice. Flip and layer Gruyere, oven-dried tomatoes, bacon, and cheddar on the unbuttered sides. Close with the buttered sides facing out.
04 -
Heat a heavy skillet over medium-low. Cook each sandwich for 3 to 4 minutes per side, pressing gently, until the bread is deep golden and the cheese is fully melted.
05 -
Let the sandwich sit for 1 minute so the cheese sets slightly, then slice in half and serve.
# Good to know:
01 -
Oven-drying the tomatoes takes 2 to 2.5 hours but is mostly hands-off.
02 -
Best served immediately while the crust is crisp.