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Toad in the Hole Bacon Sandwich

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Test Kitchen Approved
Total Time

Prep/Total Time: 15 min.

Makes

1 serving

Switch up the cheese—pepper jack comes with a nice kick—or use sliced kielbasa, ham or sausage in place of the bacon in this versatile grilled cheese sandwich. This recipe couldn’t be easier to double to serve two. —Kallee Krong-McCreery, Escondido, California
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Ingredients

  • 2 slices sourdough bread
  • 1 tablespoon mayonnaise
  • 1 large egg
  • 1 slice cheddar cheese
  • 2 cooked bacon strips

Directions

  1. 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 bread slices. In a large skillet coated with cooking spray, lightly toast cutout slice, 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.
  2. Cook, covered, until egg white is set, yolk is soft-set and cheese begins to melt. If needed, flip slice with egg to finish cooking. To assemble sandwich, use solid slice as bottom and cutout slice as top.

Test Kitchen tips
  • Nothing perks up a grilled cheese sandwich more than a slice of fresh tomato. Go ahead and add it just after the cheese melts but before you assemble the sandwich.
  • Mayo may seem like a strange ingredient to spread on the outside of the bread, but when it's grilled, it melts quickly and creates a beautiful golden brown color.

    • Nutrition Facts

    1 sandwich: 610 calories, 34g fat (11g saturated fat), 240mg cholesterol, 1220mg sodium, 46g carbohydrate (4g sugars, 2g fiber), 30g protein.