Grilled Cheese with Tomatoes and Bacon



  • 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


  1. Place tomatoes on a paper towel–lined cutting board and sprinkle of sea salt. Set aside.
  2. 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.
  3. Place bread on another cutting board and spread a thin layer of mayonnaise over each piece. 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.
  4. 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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