Griddle Breakfast Sandwich
This Griddle Breakfast Sandwich recipe is filled with crispy, thick-cut bacon, loads of fluffy scrambled eggs, extra sharp shredded cheddar cheese, all piled between two fresh cuts of thick sourdough bread.
- 4 slices thick-cut bacon
- 4 slices sourdough bread
- 8 slices cheddar cheese
- Country Buttermilk Scrambled Eggs link in post
On a griddle or large skillet over medium-high, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain. Do not discard the bacon fat on the griddle/skillet.
On a cutting board, place two slices of cheese on one slice of bread. Top with half of the eggs and two bacon slices. Add two more slices of cheese and cover with a second slice of bread. Repeat to make two sandwiches.
Over medium heat, re-warm the bacon fat. Place the sandwiches on the griddle/skillet and toast until golden brown on each side and the cheese has melted.