Grilled Cheddar, Tomato, and Bacon Sandwiches

Makes 4 servings

Different Options? Mozzarella, roasted red peppers, and pesto on focaccia; Feta, sun-dried tomatoes, and olive tapenade in a pita; Muenster, avocado, and sprouts on sourdough

ingredients

8 thick-cut bacon slices
8 slices country-style sourdough bread or batard (cut on deep diagonal into 5x3x1/2in slices)
2c (packed) grated extra-sharp cheddar cheese (8oz)
8 tomato slices, seeds removed, slices drained on paper towels
4 Tbs mayonnaise

directions

1
Cook bacon in heavy large skillet over medium heat until brown and crisp, turning occasionally, about 6 min. Transfer bacon to paper towels and drain. Wash and dry skillet.
2
Place 4 bread slices on work surface. Press 1/4c grated cheese onto each slice. Top each with 2 tomato slices. Sprinkle with pepper. Place 2 bacon slices atop each, breaking into pieces if necessary to fit. Press 1/4c grated cheese over bacon on each. Top sandwiches with remaining brea slices, then spread 1/2 Tbs mayonnaise over top of each sandwich.
3
Heat 2 heavy large skillets over medium heat. Add 2 sandwiches, mayonnaise side down, to each skillet. Place plate atop both sandwiches to weigh down. Cook sandwiches until bottom is golden brown, about 2 min. Spread top of each sandwich with 1/2 Tbs mayonnaise. Turn sandwiches over, mayonnaise side down. Top with plates and cook until golden brown on bottom, about 2 min. Transfer sandwiches to work surface. cut sandwiches crosswise in half and serve.