Bacon cheese tomato egg grilled sandwich

 Crunchy, gooey, savory.  A real favorite of ours, and best with the tomatoes of mid-summer.

Follow this link to the recipe: 

Bacon cheese tomato egg grilled sandwich

For 4 sandwiches, use:

• 8 slices whole wheat bread
• 4 eggs
• 2 T water
• ¼ cup  chopped bacon (I use refrigerated real chopped, cooked bacon that comes in a plastic pouch)
• 1 slice American Cheese
• 1 slice of a large tomato

Night before:

  Scramble all the eggs you are using, with 1T water for every two eggs, and pour into a large non-stick pan over lowest heat. Sprinkle bacon bits over the eggs.   Let cook until cooked through, without stirring.  Remove from pan onto flat surface and cut into 4 pieces.

  Lay out 4 slices of bread, top with egg, cheese, tomato and second slice of bread, in that order.  Wrap in plastic or foil and refrigerate overnight.

Next morning:

.Butter the bottom of each sandwich, put onto a preheated griddle, on medium heat, then butter the top.  Turn after 3 minutes, being careful not to let the sandwich fall apart.  Cook another 3 minutes, or until bottom is nicely browned and the cheese is melted.  Cut and serve.

NOTES:

• Can use crumbled sausage in place of the bacon, or omit bacon altogether.