8 thick-cut bacon slices
8 slices country-style sourdough bread (cut on deep
diagonal into 5x3x½ - inch slices)
2 cups (packed) grated extra sharp cheddar cheese
(about 8 ounces)
8 tomato slices, seeds removed, slices drained on
paper towels
4 tablespoons mayonnaise
Cook bacon in heavy large skillet over medium heat
brown and crisp, turning occasionally, about 6 minutes. Transfer bacon to paper towels and
drain. Wash and dry skillet.
Place 4 bread slices on work surface. Press ¼ cup grated cheese unto each
slice. Top each with 2 tomato
slices. Sprinkle with pepper. Place 2 bacon slices atop each, breaking
into pieces if necessary to fit. Press
¼ cup of cheese over the bacon on each.
Top sandwich with remaining bread slices, then spread ½ teaspoon
mayonnaise over the top of each sandwich.
Heat 2 heavy large skillets over medium heat. Add 2
sandwiches, mayonnaise side down, to each skillet. Place plate atop both sandwiches to weigh down. Cook sandwiches until brown, about two
minutes. Spread top of each sandwich
with ½ tablespoon of mayonnaise. Turn
sandwich over, mayonnaise side down.
Top with plates and cook until brown on bottom, about 2 minutes. Transfer to work surface. Cut sandwich
crosswise in half and serve.