Oven-grilled bacon cheddar sandwiches

Food Network

Makes: 4 sandwiches

  •  6 tablespoons unsalted butter, room temperature
  • 8 slices potato sandwich bread
  • 8 ounces sliced cheddar cheese
  • 8 slices crispy cooked bacon
  • 4 scallions, halved lengthwise and cut into 1-inch pieces

Preheat oven to 375. Line a baking sheet with aluminum foil and set aside.

Butter one side of each piece of bread. Place 4 slices, buttered-side down, on prepared baking sheet. Layer half of cheese slices on bread followed by bacon and scallions. Place remaining cheese slices on top. Cover each sandwich with remaining 4 slices of bread, buttered-side up.

Bake sandwiches until bottoms are a toasted golden brown, about 10 minutes. Flip and continue to bake until cheese melts and other side is toasted, 8 to 10 minutes more. Serve immediately.

*Chef’s note: These were a great accompaniment to some Whole Foods conch chowder. Mmmm. I used sourdough bread, which was tasty but probably a little too bready and crunchy; if you use a crusty bread like sourdough, be sure to use plenty of cheese to balance it out. I liked the new “grilled cheese” method! (I also used Publix lower sodium bacon, which tasted just fine with the salty cheese. Actually, cheese aside, it tasted the same to me…. Win!)

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