Serves: 2 sandwiches | Prep time: 5 mins | Cook time: 10 mins
Ingredients
The Base:
2 glazed donuts (yeast-raised are best)
4 slices thick-cut bacon
4 slices sharp cheddar cheese (the sharpness is crucial to cut through the sugar)
The “Glue” & Glaze:
1 tbsp salted butter (for the pan)
1 tbsp pure maple syrup
Optional: A tiny pinch of smoked paprika (to heighten the bacon flavor)
Instructions
1. Prep the Bacon
Cook your bacon until it is extra crispy. Drain on paper towels.
Pro Tip: While the bacon is still hot, brush it lightly with a tiny bit of maple syrup and set it aside. This helps it candy slightly.
2. Prepare the Donuts
Slice your glazed donuts in half horizontally.
Crucial step: Place the cut sides of the donuts onto a hot, dry skillet for about 30 seconds—just until they are slightly toasted. This creates a barrier so the cheese doesn’t make the interior of the donut soggy.
3. Assemble the Sandwich
Place one donut half (cut side up) in the skillet.
Layer 2 slices of sharp cheddar, then the crispy maple-bacon, then the final 2 slices of cheese.
Top with the other donut half, cut side facing down.
4. Low and Slow Grill
This sandwich burns very quickly because of the sugar in the glaze. Keep your heat on low.
Melt a small amount of butter in the pan.
Place the donut sandwich in the pan and grill gently. Use a lid to trap the heat so the cheese melts before the donut exterior darkens too much.
Flip carefully once the bottom is golden brown. Grill until the cheese is oozing and the donut is warm and caramelized.
5. The Finishing Glaze
Remove from the pan. Drizzle the top of the warm sandwich with a little more maple syrup and a tiny pinch of sea salt to balance the sweetness.
Chef’s Note:
If you want to take this to the next level, add a very thin slice of green apple or a few caramelized onions inside the sandwich. The acidity of the apple or the savory depth of the onions pairs beautifully with the maple and cheddar.
