May 26th, 2013
Recipe and styling by Paula Bowman
Tip: Cooked sausage, mushrooms, sweet peppers and even diced pineapple would all be delicious inside this crispy, gooey sandwich. This recipe would also be delicious made with herbed focaccia bread.
Chef Tip: Save time by using store-bought crumbled bacon and skip step one of this process. If you want to add mushrooms or sausage to your sandwich, cook in skillet, as instructed in step 1. Drain on paper towels, wipe pan clean and proceed as instructed in step 2.
Set a large nonstick skillet over medium-high heat and add bacon. Cook until crispy, stirring often and drain on paper towels. Discard oil in skillet and wipe pan clean.
With a butter knife, spread butter on one side of each slice of bread. Place slices, buttered side down on a clean work surface. Spread 1 heaping tablespoon tomato sauce on each non-buttered side of bread. Cover 2 slices with half of cheese, and arrange pepperoni slices and reserved bacon on top. Cover with remaining cheese and top with remaining bread slices, buttered side up.
Return skillet to low heat; add sandwiches and cover. Cook, turning once with a spatula, until both sides of bread are golden brown and crispy, and cheese is melted—about 5 minutes per side.