- 2 large heirloom tomatoes, sliced 1/4" thick
- Sea salt, for seasoning tomatoes
- 12 oz. Animal bacon
- 1/2 c. mayonnaise
- 8 slices sourdough bread, cut 1/2" thick
- 1/4 lb. sliced gruyere cheese
- 1/4 lb. sliced fontina
- 1/4 lb. sliced provolone
FIRST | Liberally season tomatoes with sea salt and Set aside.
NEXT | Cook Animal Bacon according to package. 10 - 12 minutes in the Oven.
* If a faster method is needed
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.
NOW | Spread each piece of bread with a thin layer of mayonnaise. Reduce heat to medium. Place bread in cast iron skillet mayonnaise-side down. Place 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.
FINALLY | 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.