Grilled Bacon, Tomato & Provolone Sandwich

Grilled Bacon, Tomato & Provolone Sandwich
24 servings, 1 sandwich each


Ingredients Weights Measures
GREY POUPON Bistro Sauce 24 fl oz 3 cups
wide sourdough bread, cut into 1/2-inch-thick slices - 48 slices
provolone cheese slices (1 oz. each) 3 lb. 48 slices
OSCAR MAYER Bacon, cooked 3 lb. + 4 oz. 72 slices
medium-large plum tomatoes, each cut into 9 slices 1 lb. + 8 oz. 8 each
butter, softened 8 oz. 1 cup


FOR each serving: Spread 1 Tbsp. bistro sauce onto each of 2 bread slices. Top 1 bread slice with 1 cheese slice and 3 slices each bacon and tomatoes; cover with second cheese slice and remaining bread slice.

SPREAD 2 tsp. butter onto outside of sandwich, spreading 1 tsp. butter on each bread slice. Grill on medium heat 2 to 3 min. on each side or until cheese is melted and sandwich is golden brown on both sides. Cut in half.

Kraft Kitchens Tips

Prepare using crusty white or whole grain bread slices.
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