Categories: Sandwiches/Wraps
Ingredients
- 1/2 cup mayo
- 2 tbsp. stone-ground mustard
- 1/2 tsp smoked paprika
- 1/2 tsp hot sauce
- 8 slices thick-cut bacon
- 3 cups chopped onion
- 8 slices sourdough bread
- 4 slices Havarti cheese
- 4 slices American cheese
- 8 roasted red pepper strips
- 1/2 cup butter
Directions
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In a small bowl, whisk together mayo, mustard, paprika, and hot sauce. Refrigerate until ready to use.
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In a large cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving 3 tbsp. drippings in skillet.
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Heat drippings over medium-high heat. Add onion; cook until lightly browned, about 5 minutes. Reduce heat to medium; cook, stirring occasionally, until onion is golden brown, about 20 minutes. Remove from skillet. Wipe skillet clean.
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Spread 1 bread slice with 1 tbsp. mayo mixture. Top with about 3 tbsp. onion, 2 slices bacon, 1 slice Havarti, 1 slice American cheese, and 2 roasted red pepper strips. Spread another bread slice with 1 tbsp. mayo mixture. Place bread, spread side down, onto sandwich. Repeat with remaining bread, mayo mixture, onions, bacon, cheese, and roasted peppers.
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Melt butter in pan over medium-high heat. Reserve 1/4 cup melted butter. Working in batches, cook sandwiches until lightly browned on bottom, about 2 minutes. Brush top of sandwiches with reserved 1/4 cup melted butter. Turn sandwiches, and cook until golden brown on bottom and cheese is melted, about 2 minutes more, pressing slightly with a spatula. Reduce temp to medium. Serve immediately.