Prep Time: 15
|
Cook Time: 15
|
Total Time: 30
Pre-heat the grill to medium-low.
Prepare the Lemon-Pepper Mayo. In a small bowl, mix the mayonnaise, lemon juice and pepper together. Refrigerate until ready to use.
Grill the garlic bread. Place the garlic bread, open-faced side down on the grill for 2 minutes or until light grill marks appear.
Grill the peameal bacon. Place the peameal slices on the grill and turn after 5 minutes, or until the peameal is lightly charred and you can easy release the peameal from the grill. Cook for another 4 to 5 minutes until the bacon is nicely crispy around the edges but still tender.
Build the sandwich. While the bacon is grilling, begin building the sandwich. Bottom side of the bread: start by spreading the lemon-pepper mayo down the open-faced side of the bread, then add a layer of ham slices, pickles, and 6 halves of cheese. Top side of the bread: spread the honey mustard down the open-faced side of the bread, then add 3 halves of cheese.
Place the bottom side of the bread, toppings side up, on the griddle. Add a layer of the grilled bacon and sprinkle with onions. Place the top side of the bread on top.
Using heat resistant glove, place a sheet pan on the sandwiches and press down until warmed, approximately 2 to 3 minutes or until cheese begins to melt.
Flip the sandwiches, top down, on the grill or griddle to lightly toast the top.
Serve. Slice each loaf in half for six servings. We cut the halves again and served the sandwiches in takeout boats, lined in parchment paper. Serve with chips, pretzels, or your favourite sides plus some refreshing drinks.
