Toad in the Hole Bacon Sandwich Recipe

Toad in the Hole Bacon Sandwich Recipe
Toad in the Hole Bacon Sandwich Recipe photo by Taste of Home
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Toad in the Hole Bacon Sandwich Recipe

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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
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
1 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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 of one slice of bread (discard center or save for another use). Spread mayonnaise on one 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.
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. Yield: 1 serving.

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.
  • Originally published as Toad in the Hole Bacon and Cheese Sandwich in Taste of Home April/May 2018

    Nutritional Facts

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

    Popular Videos

    • 2 slices sourdough bread
    • 1 tablespoon mayonnaise
    • 1 large egg
    • 1 slice cheddar cheese
    • 2 cooked bacon strips
    1. Using a biscuit cutter or round cookie cutter, cut out center of one slice of bread (discard center or save for another use). Spread mayonnaise on one 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. Yield: 1 serving.

    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.
  • Originally published as Toad in the Hole Bacon and Cheese Sandwich in Taste of Home April/May 2018

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