Classic sandwiches with cutlet, sauce and bacon

Beef toasted sandwiches recipe cutlet, cheddar cheese, tomato slice, and baked glazed bacon. Share with friends: Photo of the dish: Steve Girelt Time: 45 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For caramelized bacon:

• 3 tbsp. l light brown sugar
• A pinch of red cayenne pepper
• A pinch of ground cinnamon
• 4 thick slices of bacon

For bacon sauce:

• 3 thick slices of bacon
• 1/3 Art. mayonnaise
• 2 tbsp. l sour cream
• 1 tbsp. l finely chopped green onions
• Coarse salt and freshly ground black pepper

For sandwiches:

• 675 gr. minced beef shoulder
• Coarse salt and freshly ground black pepper
• 2 tbsp. l rapeseed oil
• 4 slices of cheddar cheese
• 8 slices of toasted toasts (special bread for sandwiches, sliced ​​in thick slices)
• Lettuce and tomato slices for serving

Recipes with similar ingredients: ground beef, cheddar cheese, toasts, lettuce, tomatoes, bacon, mayonnaise, sour cream, green onions, sugar brown, ground cayenne pepper, cinnamon

Recipe preparation:

1. Cook the caramelized bacon: preheat the oven up to 170 degrees. Combine brown sugar in a small bowl, cayenne pepper and cinnamon. Put the bacon on the grill installed on a baking sheet with high sides. Sprinkle with half the sugar mixture and spices. Bake for 10 minutes, then flip over, sprinkle the remaining mixture of sugar and spices and bake another 10 minutes. Take out bacon from the oven and let it cool.
2. Prepare the sauce: fry the bacon until crisp in for 9-11 minutes, periodically turning over. Dry paper towel, then cut into small cubes. In a small bowl whip mayonnaise and sour cream. Add the bacon cubes, green onions, season with salt and black pepper and mix well. Cover and put in the refrigerator until you need it, you can even all day.
3. Prepare meatballs: form 4 ground beef identical cutlets, each approximately 9 cm in diameter. Sprinkle with both sides with salt and pepper to your liking.
4. Take a grill pan or cast-iron skillet, heat on very high heat and add rapeseed oil. Put in the pan cutlets and cook 3 minutes on one side, then turn over and put 1 slice of cheddar cheese on each. Cover and cook another 3 minutes, or longer, depending on the desired degree of frying.
5. Now form the sandwiches: brush the toast with the sauce. Put lettuce, meatballs, sliced ​​tomatoes and caramelized bacon.