Prep Time: 15 minutes

Cook Time: 20-30 minutes

Serves: 6

Ingredients:

1 lb. thick-cut bacon

1 C. good mayonnaise

1/4 C. Dijon mustard

1/4 C. freshly grated parmesan cheese

1/8 tobasco sauce

1/2 tsp. kosher salt

1/2 tsp. black pepper

1 sourdough bread or good crusty old fashion bread, sliced 1/2 inch thick (12 slices)

6 T. salted butter, at room temperature

6 oz. Monterey Jack cheese, grated

6 oz. extra-sharp cheddar, grated

What to do:

Preheat the oven to 400 degrees.

Arrange the bacon on a baking rack set over a sheet pan in a single layer and roast for 20 to 30 minutes, until nicely browned. Place bacon on a plate lined with paper towels and cut into 1-inch pieces.

Meanwhile, combine the mayonnaise, mustard, parmesan, tobasco sauce, 1/2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Lay 12 slices of bread on a board and spread each one lightly with butter. Flip the slices and spread each one generously with the mayonnaise mixture.

Distribute the bacon evenly on half of the slices of bread. Pile 1/3 cup grated cheese evenly on top of the bacon and top with the remaining bread slices, sauce-side down.

Heat on a flat griddle or Panini press over medium heat. Grill one side of the sandwiches until golden. Repeat with the second side until golden and the insides are all melty and gooey.