- Serves: 1 Sandwich
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- ¼ c. Mayonnaise
- 2 tbsp. Salted Butter, softened & divided into single tbsp.
- 1 clove Garlic, crushed into paste
- 1 c. “Big McKinley” Cheddar, shredded
- 3 slices thick-cut Bacon, cooked
- 1 Beefsteak Tomato, sliced
- 2 large slices Sourdough Bread
In a small bowl, combine mayonnaise and 1 tablespoon of softened butter; in a separate small bowl, combine remaining tablespoon of butter and garlic paste. Stir both until fully combined, then set aside.
Heat a cast iron skillet, grill pan, or panini press until hot. Spread half of garlic butter on 1 side of each piece of bread, then place bread buttered side-down onto the hot pan until butter is melted and garlic is fragrant, then remove from pan. Spread untoasted side of 1 piece of bread with half of butter-mayonnaise mixture and place this side down in the pan; top with ¾ cup cheddar cheese, tomato slices, and bacon in that order. Finish with remaining ¼ cup of cheese, then top with remaining slice of bread, untoasted side up.
If using a panini press, spread top of sandwich with remaining butter-mayonnaise mixture and press until cheese is melted and bread is toasted; if using a grill pan or skillet, spread top of sandwich with the mixture, but allow it to continue grilling until other piece is toasted. When bottom slice is golden, flip sandwich and apply a heavy weight, if desired. Continue to grill sandwich until the cheese is completely melted, the tomatoes and bacon are warmed through, and the bread is toasted.
Once cooked, transfer to a plate and slice. Serve immediately.