Bacon and Tomato Melt

Bacon and Tomato Melt

  • PREP TIME: 10 min
  • COOK TIME: 30 min
  • Serves: 4

Bacon and Tomato Melt

  • PREP TIME: 10 min
  • COOK TIME: 30 min
  • Serves: 4

PAIR WITH

Availability varies by market

Rickard's Red IPA

or other CRISP & HOPPY beers

Rickard’s IPA’s notes of toasted nuts and brittle toffee are a perfect companion with the smoked bacon and rich cheddar cheese from the tomato melt.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 4 thick slices of sourdough
  • 8 slices of thick cut bacon, cut in half
  • 1 tomato, sliced into 8 slices
  • 4 slices of old cheddar cheese
  • ¼ cup (65ml) brown sauce
  • Kosher salt and freshly cracked black pepper

Directions

  • Preheat oven to 400 degrees Fahrenheit.
  • Lay the bacon slices on a parchment lined baking sheet and bake for 15-20 minutes until crispy and lightly browned. Remove from the oven and lay on a paper towel to drain.
  • To assemble the melts, spread some brown sauce on the sourdough and lay 2 slices of tomato on top. Season with salt and pepper.
  • Top the tomato slices with 2 pieces of bacon and finish with a slice of cheddar. Repeat to make 4 sandwiches.
  • Lay the sandwiches on a parchment lined baking sheet and bake for 5-10 minutes until the cheese is melted and beginning to brown.

Rickard's Red IPA
Availability varies by market
  • STYLE:IPA
  • ABV:5.7%
  • TASTE:A harmony of bitter and sweet in a deep ruby hue that can only be Rickard’s.

PAIR WITH

Rickard's Red IPA

or other CRISP & HOPPY beers

Rickard’s IPA’s notes of toasted nuts and brittle toffee are a perfect companion with the smoked bacon and rich cheddar cheese from the tomato melt.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 4 thick slices of sourdough
  • 8 slices of thick cut bacon, cut in half
  • 1 tomato, sliced into 8 slices
  • 4 slices of old cheddar cheese
  • ¼ cup (65ml) brown sauce
  • Kosher salt and freshly cracked black pepper

Directions

  • Preheat oven to 400 degrees Fahrenheit.
  • Lay the bacon slices on a parchment lined baking sheet and bake for 15-20 minutes until crispy and lightly browned. Remove from the oven and lay on a paper towel to drain.
  • To assemble the melts, spread some brown sauce on the sourdough and lay 2 slices of tomato on top. Season with salt and pepper.
  • Top the tomato slices with 2 pieces of bacon and finish with a slice of cheddar. Repeat to make 4 sandwiches.
  • Lay the sandwiches on a parchment lined baking sheet and bake for 5-10 minutes until the cheese is melted and beginning to brown.