Lunch: Grilled Cheese with Tomatoes and Bacon

Recipe by Judy Kim Spread mayo on the bread for a gloriously golden-brown crust.

Ingredients

2 large heirloom tomatoes, sliced 1/4" thick
sea salt, such as Maldon
12 oz. bacon
1/2 c. mayonnaise
8 slices Pullman bread, cut 1/2" thick
1/2 lb. sliced gruyere cheese
1/2 lb. sliced provolone

Instructions

Season tomatoes with sea salt and Set aside.
Preheat large cast iron skillet over medium-high heat. Place bacon in an even layer and cook until crisp, about 1 minute per side. Transfer to a paper towel–lined plate.
Spread each piece of bread with a thin layer of mayonnaise. Reduce heat to medium. Place bread in cast iron skillet mayonnaise-side down. Top with layers of gruyere on one half of the bread and provolone on other side. Placed sliced tomatoes and bacon on one side of bread. Cover skillet.
When cheese has begun to melt, top the tomatoes and bacon with another bread slice, mayonnaise-side up. Flip occasionally until both sides are golden brown. Serve immediately.

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