Smoky Bacon Grilled Cheese Dippers
- 4 thick slices bakery sourdough bread
- 5 tablespoons butter, softened, divided
- 12 slices Smoky Bacon Cheddar cheese, divided
- 4 slices tomato
- Salt and pepper
Heat a 12-inch skillet over medium-low heat. Add a tablespoon of butter to the pan to melt.
Lay the four slices of bread on a board or plate and spread 1 tablespoon softened butter on one side of each piece. Lay one slice of bread in the hot skillet, butter side down. Lay six slices of cheese on the bread, then two tomato slices. Sprinkle with salt and pepper, then lay another slice of bread on top, butter side up. Cook until brown and the cheese is melted, then flip the sandwich over and cook until the second side is browned. Repeat the process with the second sandwich.
Allow the sandwiches to cool and set for a few minutes. Cut each sandwich in half, then cut the halves into thirds. Serve the dippers as is, or with tomato soup.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.