BLT Grilled Cheese Sandwich

# What You'll Need:

→ Meats

01 - 4 slices thick-cut bacon

→ Vegetables

02 - 1 medium tomato, thinly sliced

03 - 1 cup shredded romaine lettuce

→ 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 the bacon slices until they are golden and crisp. Transfer to paper towels to drain excess fat.

02 - Butter one side of each bread slice evenly. Arrange two slices with the buttered side facing down on a clean work surface.

03 - Top each bread base with a slice of cheddar cheese, half of the cooked bacon, sliced tomato, and a portion of shredded romaine lettuce.

04 - Spread mayonnaise, if desired, on the unbuttered side of the remaining bread slices. Place these on top of the layered ingredients, buttered side facing up.

05 - Heat a large nonstick skillet or griddle over medium-low heat. Carefully place the assembled sandwiches in the pan. Grill for 3 to 4 minutes per side, pressing gently, until the bread is golden brown and cheese is melted.

06 - Transfer grilled sandwiches to a board, let rest briefly, then slice in half and serve while hot.

# Expert Tips:

01 -

Your taste buds get the melty cheese comfort of grilled cheese and the lively crunch of a fresh BLT in every bite—truly the best of both favorites.
I keep coming back to this recipe because it makes even a plain weekday lunch feel a little rebellious and special.

02 -

I learned (the messy way) that adding the lettuce too early or grilling it inside can wilt it—always add just before closing and grilling the sandwich.
Letting the grilled sandwich rest before slicing really does keep the fillings tucked in and the cheese from oozing everywhere.

03 -

Never rush the grill—low and slow ensures a crisp crust and creamy inside.
Press the sandwich gently with a spatula as it cooks for more even browning.