- 8 strips thick-cut maple-glazed bacon
- 2 tablespoons unsalted butter, plus more as needed
- 8 slices sourdough bread
- 12 ounces cotswold cheese (double Gloucester with chives) or cheddar, shredded
- 4 tablespoons Thousand Island dressing
Cook the bacon in a large nonstick skillet over medium heat until crisp, about 8 minutes. Remove and drain on a paper towel-lined plate. Wipe out the skillet.
Heat the butter in the skillet over medium heat. Add 2 bread slices. Top each with one-quarter of the cheese and 2 strips bacon. Spread 2 bread slices with some of the dressing and press them on top of the sandwiches, dressing-side down. Cook until the cheese melts and the bread is golden, 3 to 4 minutes per side. Repeat to make 2 more sandwiches, adding more butter as needed.
Photograph by Andrew Mccaul