Wakey Bacon Melt
Wakey Bacon Melt
Ever wish you could start the day off right with a gooey, savory grilled cheese? Well, now you can.This recipe is courtesy of Tillamook and Dave Danhi of The Grilled Cheese Truck in Los Angeles.
Servings
4
Ingredients
- 3/4 cup tillamook unsalted butter softened at room temperature
- 3/4 cup mayonnaise
- 8 1/2-inch thick slices sourdough bread
- 8 medium cheddar cheese slices, preferably tillamook
- 4 portions hash browns (or tater tots), cooked crispy
- 16 slices applewood smoked bacon (preferably nueske’s), cooked crispy and cut in half
- butter spread
- 4 whole medium eggs
Directions
- In a mixer, beat butter and mayonnaise with the paddle attachment until well mixed. Be sure to scrape down the sides of the bowl to incorporate all butter, as it may stick to the bowl.
- Generously put butter spread on each slice of bread on one side and lay buttered side down.
- On un-buttered side of sourdough bread slice, layer on (in order): 1 slice medium Cheddar cheese, 1 portion of hash browns (if tater tots are being used, be sure to crush them with the side of a knife first so the sandwich isn't too thick), 2 slices of bacon cut in half and laid side by side, 1 slice of medium Cheddar cheese. Top it off with 1 slice buttered sourdough bread buttered side out.
- Repeat for each sandwich.
- Cut a hole in the corner of each sandwich with a biscuit cutter, about 1 1/2 inches in diameter.
- Heat griddle to about 350 degrees F. Place all sandwiches on griddle.
- Crack one egg into each hole.
- Allow melts to cook slowly. If your heat is too high it will burn the bread, the egg wont cook, and the inside will not be hot.
- Once golden brown, gently flip and repeat until cheese is melted and hot and the egg is cooked to your liking.
- If the bread browns prior to the inside being hot, place pan with sandwiches in oven at 450°F to allow to finish.