Toasted Tomato and Bacon Sandwiches with Maple-Cayenne Butter
A deliciously dolled up tomato and bacon sandwich, that boasts sweet and salty notes from smoky bacon and spiced maple syrup. Creamy goat cheese ties it all together.
- Yield: Makes 4 sandwiches 1x
Ingredients
Units
Scale
- 8 slices of good crusty bread (about 1/4″ to 1/2″ thick; any kind you like)
- 4 ounces goat cheese, at room temperature or softened
- 12 slices center-cut bacon, cooked
- 2 large heirloom tomatoes, thinly sliced
- Salt and pepper, as needed
- 6 tablespoons butter, plus more as needed
- 1 to 2 tablespoons maple syrup
- Pinch of cayenne pepper
Instructions
- In a bowl, stir the goat cheese together with just enough water to help it get to spreading consistency. You can also use a drizzle maple syrup here, as it’s delicious with goat cheese. Season with lots of freshly cracked black pepper.
- Spread as much/little of the goat cheese as you like on one side of each bread slice. Top with some tomato slices and some pieces of bacon, torn to fit as needed (I allow three slices per sandwich, give or take). Place another slice of bread on top, creating completed sandwiches.
- Place a large skillet over medium heat. Add 2 tablespoons of butter and a couple of teaspoons of maple syrup to the pan, along with a tiny pinch of cayenne (crushed chili flakes also work). Allow it to melt, swirling it all around to mix. Then add two sandwiches (as long as they fit) and cook until nice and golden; about 3 to 4 minutes. Flip and cook on the other side until golden, adding a little more butter as needed to get even color (the exact amount of butter you use will really just depend on your bread type).
- Repeat with the remaining two sandwiches and serve warm.