• Makes 4 sandwiches
• 12 thin slices of bacon
• 2 tablespoons + 2 teaspoons butter
• 1 loaf brioche or challah bread, cut into eight 3/4–inch-thick slices
• 2 teaspoons all-purpose flour
• 1 cup half-and-half
• 3 ounces Fiscalini or other super-sharp Cheddar cheese, grated
• 4 teaspoons Dijon mustard
• 2 tablespoons freshly grated pecorino or Parmesan cheese

Arrange the bacon in a single layer in a large sauté pan and place over medium heat, working in batches as needed. Cook for 2 minutes, then flip and cook until the edges are crispy, the bacon is pinkish in color, and the fat starts turning translucent, about 2 more minutes. Transfer to a paper towel-lined plate and repeat the process until all of the bacon is cooked. Remove the pan from the heat, add 2 tablespoons of the butter to melt into the drippings.

Adjust the rack in the oven to the highest setting and preheat the broiler to high.

Brush a baking sheet with the buttery bacon drippings and brush one side of each slice of bread with the drippings. Place the bread, brushed side up, on the baking sheet. Broil until the edges start to brown, about 2 minutes. Remove from the oven, flip the bread, and brush the other side with the buttery bacon drippings. Return to the oven and toast until the edges start to brown, another 2 minutes or so.

Decrease the broiler temperature to low and move the oven rack down one notch.

In a small saucepan over medium heat, melt the remaining 2 teaspoons butter. Stir in the flour and, stirring constantly, cook for 2 minutes. Slowly stir in the half-and-half and bring to a boil; cook for another 2 minutes or until thick. Stir in the cheddar until melted and smooth.

Spread each toast with Dijon and a light sprinkling of pecorino. Build each sandwich with 3 slices cottage bacon and a toast on top. Place on a parchment paper-lined baking sheet and spoon a generous amount of sauce over each sandwich, making sure all of the edges are covered completely with sauce so they won’t burn. Evenly sprinkle the remaining pecorino over the tops of the sandwiches and broil until browned and bubbly, about 4 minutes.