Crispy Bacon Cheddar Sandwich (Printable)

Golden sourdough loaded with smoky bacon and melted sharp cheddar for a comforting lunch or dinner.

# What You'll 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

→ Optional

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

# Directions:

01 - Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels.
02 - Butter one side of each sourdough slice. Optionally, spread a thin layer of mayonnaise on the opposite side for added crunch.
03 - Place two slices of bread, buttered side down, on a clean surface. Layer with cheddar cheese, bacon, a pinch of 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. Place sandwiches inside and cook until golden brown and cheese melts, about 3–4 minutes per side. Press gently with a spatula for extra crispiness.
05 - Remove sandwiches from heat, let rest for 1 minute. Slice and serve warm.

# Expert Advice:

01 -
  • The sharp cheddar stays creamy while the bacon stays crispy, which is harder to achieve than it sounds.
  • It comes together in 20 minutes, making it feel indulgent without derailing your day.
  • Sourdough has enough tang and structure to handle the richness without falling apart.
02 -
  • Melted cheese that's too hot will break and separate—medium-low heat and patience keep it creamy and cohesive.
  • Resting the sandwich for one minute after cooking allows the cheese to firm up just enough that it won't ooze out the sides when you slice it.
03 -
  • Slice the bacon while it cools slightly—it stays together better and integrates into the sandwich without shattering into fragments.
  • If your cheese is cold from the fridge, let it sit out for five minutes before slicing so it melts more evenly in the pan.
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