BLT Grilled Cheese Sandwich (Print)

Crispy bacon, juicy tomato, cheddar, and lettuce layered on buttery golden bread for a rich lunch.

# Components:

→ Meats

01 - 4 slices thick-cut bacon

→ Vegetables

02 - 1 medium tomato, thinly sliced
03 - 1 cup romaine lettuce, shredded

→ Dairy

04 - 4 slices cheddar cheese

→ Bread & Spreads

05 - 4 slices sourdough or white sandwich bread
06 - 2 tablespoons unsalted butter, softened
07 - 1 tablespoon mayonnaise, optional

# Directions:

01 - In a skillet over medium heat, cook bacon until crisp. Remove and drain on paper towels.
02 - Butter one side of each bread slice. Arrange two slices, buttered side down, on a clean surface.
03 - Layer each with cheddar cheese, cooked bacon, tomato slices, and shredded lettuce.
04 - Spread mayonnaise on unbuttered side of the remaining bread slices if desired, then place on top, buttered side up.
05 - Heat a large nonstick skillet or griddle over medium-low heat. Place assembled sandwiches in the pan and gently press. Cook for 3 to 4 minutes per side or until bread is golden and cheese is melted.
06 - Slice sandwiches in half and serve immediately.

# Expert Advice:

01 -
  • The buttery, crispy bread hides a molten core of cheese and bacon that’s basically lunch and comfort in one bite.
  • It’s versatile—you can swap in different cheeses or add extras like avocado and still win smiles every time.
02 -
  • I once stacked the lettuce and tomatoes together rather than layering them between cheese and bacon—never again: soggy city!
  • Letting the sandwich rest before slicing really is the difference between picture-perfect halves and slippery chaos.
03 -
  • Always drain your bacon thoroughly or it will make the bread greasy rather than crisp.
  • If you need to keep sandwiches warm, set your oven to low and hold them inside briefly—just don’t let them dry out.
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