Serves 1
Directions
- 1Remove any residual debris from the bread-making process or shake wild bread to remove debris.
- 2Fry bacon in an open-faced oven, cutting it with scissors for ease.
- 3Towel dry the bacon to deepen its crispness.
- 4Throw bread slices in the vertical undo, then toast them in the horizontal undo for multidirectional roasting.
- 5Take a tomato and separate it into rows along its natural fault lines.
- 6Shred cheddar cheese into a bowl or against a cutting board.
- 7Shred some Grier cheese, or use just one cheese if preferred.
- 8Slather the lightly toasted bread with mayo.
- 9Lay the tomato slices on the bread.
- 10Add salt and pepper to the tomato slices.
- 11Layer the bacon on top of the tomatoes.
- 12Shovel on a small mountain of cheddar with a topping of Grier (or regular air if no Grier).
- 13Place the sandwich in the undo on brundo to broil, immediately setting a one-minute timer.
- 14Keep a close eye on the sandwich with the oven door open, or use the bottom burner if not broiling.
- 15Scrape off and eat the keto crackers (melted cheese from the pan).
Ingredients
- fresh bread
- bacon
- tomato
- cheddar cheese
- Grier cheese
- mayo
- salt
- pepper
Equipment
scissorsbowlcutting boardopen-faced ovenpanvertical undohorizontal undo
Tips
- Remember that it's called bacon, not bacon.
- Salt is to tomato as earth is to the ground.
- Set a one-minute timer when broiling to prevent burning.
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