Grilled BLT with Cheddar

Makes 2 sandwiches

4    to 6 slices bacon
4    slices sourdough bread
1    tomato (approximately 4 ounces), sliced
      pinch kosher salt
      pinch freshly ground black pepper
2    teaspoons mayonnaise
1    large handful arugula
      (approximately ¾ ounce)
2    ounces Cheddar, sliced

Nutritional information per sandwich:
Calories 383 (61% from fat) • carb. 17g • pro. 20g fat 26g • sat. fat 8g • chol. 60mg • sod. 1211mg calc. 267mg • fber 2g

1. Insert plates on griddle side. Preheat the
Griddler® Compact between Medium and High,
in the fat position. Place bacon slices on the
griddle plate. Cook until bacon is completely
cooked through, 4 to 5 minutes per side. Remove
and reserve on paper towels to drain. Carefully
wipe any excess grease from the griddle.
2. Divide cooked bacon evenly between two pieces
of the bread. Layer the tomato on top, sprinkling
lightly with salt and pepper. Evenly spread half
the mayonnaise on each sandwich and top with
arugula. Finally, layer both with cheese and then
top with the remaining bread.
3. Place sandwiches on the bottom grill plate and
close, lightly pressing on the handle. Grill until
cheese has melted and sandwiches are evenly
grilled and golden, about 5 minutes.
4. Slice each sandwich in half and then serve
immediately.