2 large eggs
⅓ c. vodka
2 tsp. prepared horseradish
2 tsp. hot sauce, such as Cholula
1 tsp. Worcestershire sauce
Kosher salt
Freshly ground black pepper
2 tbsp. butter
4 slices sourdough
6 slices cooked bacon
6 slices dill pickle
4 slices yellow cheddar
4 slices white cheddar
2 large tomatoes, sliced into rounds
Grape tomatoes, for garnish
Cornichons, for garnish
2 Kalamata olives, for garnish
In a shallow dish, whisk together tomato juice, eggs, vodka, horseradish, hot sauce, and Worcestershire sauce, and season with salt and pepper. Add bread and soak for 10 seconds. In a large skillet over medium heat, melt 2 tablespoons butter. Add 2 soaked bread slices and cook 2 minutes. Flip one, then top with half the yellow cheddar, half the bacon, a couple slices of pickle and tomato, and half the white cheddar. Sandwich with remaining slices of bread. Cook until sandwich is deeply golden, 5 minutes per side. Repeat to make second sandwich. Skewer olives, grape tomatoes, and cornichons to garnish sandwiches.