Switch up the cheese—pepper jack gives a nice kick—or use sliced kielbasa, ham or sausage in place of the bacon in this versatile grilled cheese sandwich. —Kallee Krong-McCreery, Escondido, California
Toad in the Hole Bacon Sandwich
Test Kitchen tips
Ingredients
- 2 slices sourdough bread
- 1 tablespoon mayonnaise
- 1 large egg
- 1 slice cheddar cheese
- 2 cooked bacon strips
Directions
- Using a biscuit cutter or round cookie cutter, cut out center from 1 slice of bread (discard center or save for another use). Spread mayonnaise on 1 side of both bread slices. In a large skillet coated with cooking spray, lightly toast slice with cutout, mayonnaise side down, over medium-low heat. Flip slice; crack an egg into center. Add remaining bread slice, mayonnaise side down, to skillet; layer with cheese and bacon.
- Cook, covered, until egg white is set, yolk is soft-set and cheese begins to melt. If needed, flip bread slice with egg to finish cooking. To assemble sandwich, use solid slice as bottom and cutout slice as top.
