Mayonnaise (2 teaspoons)
Olive oil, extra virgin (2 teaspoons) OR butter, unsalted, softened (2 teaspoons)
Black pepper, freshly ground (1/4 teaspoon)
Plum tomato, shopped into quarter inch slices (1 piece)
Cheddar cheese, cut thinly into 4 slices (2 ounces)
Bread slices, sourdough (4 pieces)
Bacon slices, cooked (4 pieces)
Kosher salt (1/4 teaspoon)
Arugula, packed (1/2 cup)
Set the Yedi Houseware Grill to its closed position.
After brushing oil on one side of all the bread slices, place bacon on the non-oiled surface of 2 of the bread slices. Top with the tomato, sprinkle with pepper and salt, and top with the arugula and cheese.
Meanwhile, spread mayonnaise on the remaining bread slices’ non-oiled sides. Top the assembled sandwiches with these bread slices, making sure the mayonnaise-spread side is facing down.
Arrange the sandwiches on the Yedi Houseware Grill’s bottom grill plate. Close and apply medium pressure on the handle for about twenty to thirty seconds.
Grill the sandwiches for about four to six minutes or until golden and well-grilled on the outside and the cheese has melted inside.
Once the sandwiches are done, let sit on a plate for two minutes. Once cooled, slice each sandwich on the diagonal into halves.