Grilled Cheddar, Tomato and Bacon Sandwiches

Ingredients

• 4 tablespoons mayonnaise 
• 8 slices sourdough bread country-style (cut on deep diagonal into 5x3x)
• 8 slices bacon thick-cut
• 8 slices tomato seeds removed, slices drained on paper towels

Equipment

• frying pan
• paper towels

Directions

1. Cook bacon in heavy large skillet over medium heat until brown and crisp, turning occasionally, about 6 minutes.
2. Transfer bacon to paper towels and drain. Wash and dry skillet.
3. Place 4 bread slices on work surface. Press 1/4 cup grated cheese onto each slice. Top each with 2 tomato slices.
4. Sprinkle with pepper.
5. Place 2 bacon slices atop each, breaking into pieces if necessary to fit. Press 1/4 cup grated cheese over bacon on each. Top sandwiches with remaining bread slices, then spread 1/2 tablespoon mayonnaise over top of each sandwich.
6. Heat 2 heavy large skillets over medium heat.
7. Add 2 sandwiches, mayonnaise side down, to each skillet.
8. Place plate atop both sandwiches to weigh down. Cook sandwiches until bottom is golden brown, about 2 minutes.
9. Spread top of each sandwich with 1/2 tablespoon mayonnaise. Turn sandwiches over, mayonnaise side down. Top with plates and cook until golden brown on bottom, about 2 minutes.
10. Transfer sandwiches to work surface.
11. Cut sandwiches crosswise in half and serve