Ingredients
Method
- Prepare the spicy mayo by whisking together the mayonnaise, hot sauce, red pepper flakes, and black pepper in a small bowl. Set this aside to let the flavors meld.2 tablespoons mayonnaise, 1/2 teaspoon hot sauce, Extra red pepper flakes and black pepper
- Slice the tomato into thin rounds. Place them on a paper towel, sprinkle with salt and pepper, and let them rest for at least 5 minutes. Use another paper towel to dab off the released moisture.1 large tomato
- Spread the unsalted butter on one side of each bread slice. Sprinkle the buttered side with onion powder, garlic powder, and red pepper flakes, pressing the spices gently into the butter so they stay put.4 slices crusty French bread, 2 tablespoons unsalted butter, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/8 teaspoon red pepper flakes
- Flip the bread over so the buttered side is down. On the dry side, spread the spicy mayo on two slices and place the sharp cheddar on the other two.2 slices sharp cheddar cheese
- Layer the Monterey Jack cheese over the mayo, then add the cooked bacon strips.2 slices Monterey Jack cheese, 4 strips cooked bacon
- Top with fresh basil leaves and the prepared tomato slices. Close the sandwiches so the buttered sides are on the outside.Fresh basil leaves
- Heat a skillet over low heat and add a small amount of butter or non-stick spray. Place the sandwiches in the pan and cook for about 10 minutes total, flipping halfway through.
- Once the cheese is fully melted, turn the heat up to medium-high for the last 2 to 3 minutes to achieve a perfectly crispy, golden-brown crust.
Notes
Always start with low heat to ensure the thick slices of bread don't burn before the cheese in the middle has a chance to become gooey. Salting the tomatoes and letting them rest removes excess moisture, preventing the sandwich from becoming soggy.