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Grilled Bacon, Egg and Tomato Sandwich
Prep Time: 15
Cook Time: 15
Prep Method: Skillet
|8||slices Cloverdale hickory smoked bacon, cooked and crumbled|
|1||teaspoon Worcestershire sauce|
|3||tablespoons butter, divided|
|8||slices multigrain bread|
|4||(3/4 ounce) slices American cheese|
Beat the eggs, milk, Worcestershire sauce and salt in a medium bowl until well blended.
Melt 2 teaspoons butter in a medium nonstick skillet over medium heat. Add the eggs. As the eggs begin to set, stir gently with a rubber spatula, forming soft curds. Add bacon. Continue cooking, stirring occasionally, until eggs are almost set but still slightly moist, about 5 minutes.
Spread remaining butter on one side of each bread slice. Divide the eggs onto 4 slices of bread. Cover with a slice of cheese and a slice of tomato. Add the second piece of bread.
Preheat a grill pan or panini grill over medium heat. Place sandwiches in pan or panini grill and cook until lightly browned and cheese is melted, turning once, 1 to 2 minutes per side.