Loaded Bacon, Tomato & Cheese Mousetraps

Crispy toast piled high with bubbling cheese, bacon, tomato and a creamy aioli base.

by Samantha Tulett

Published March 7, 2026

RECIPE ↓

15 MINS

EASY

MAKES 6

About the Recipe

These Loaded Mousetraps are inspired by my Dad, who always made them with aioli instead of butter. It might sound like a small change, but that creamy, garlicky base made them feel extra special.

Crispy toast, bubbling cheese, smoky bacon, and juicy tomato all piled on top. Simple ingredients, but somehow better than the sum of their parts. They were one of my favourite things he made when I was growing up, and they are something I still love to cook today.

They are nostalgic, ridiculously easy, and proof that simple food is often the most satisfying. For a vegetarian option, simply omit the bacon and add a little extra tomato. It is tried, tested, and still completely delicious.

RECIPE

Loaded Bacon, Tomato & Cheese Mousetraps

by Samantha Tulett | City Slicker

COOK TIME

5 MINS

TOTAL TIME

15 MINS

INGREDIENTS

6 slices white sandwich bread

3 tbsp whole egg aioli

1½ cups grated tasty cheese

1½ tomatoes, finely diced

3 rashers streaky bacon, finely diced

¼ onion, very finely diced

To Serve

1 tbsp finely chopped flat leaf parsley

METHOD

Preheat your oven grill to high and line an oven tray with baking paper. Position a rack in the upper third of the oven.

Toast the bread in a toaster until lightly golden.

Place the toast on the lined tray and spread each slice with ½ tbsp aioli. Sprinkle over ¼ cup of the cheese, then evenly distribute the tomato, bacon and onion across each slice.

Place under the grill for 3 to 5 minutes, or until the cheese is melted and bubbling and the bacon is lightly golden.

Cut each mousetrap in half diagonally, scatter with parsley, and serve immediately.

Tips

Dice everything finely. The key to great mousetraps is keeping the toppings small. Finely diced tomato, onion and bacon distribute evenly across the toast and cook quickly under the grill. Large chunks tend to fall off and do not cook as nicely.

Use good tasty cheese. A good quality grated tasty cheese melts beautifully and gives that classic savoury flavour. Pre-grated cheese will work, but freshly grated melts better and tends to brown more evenly.

Keep an eye on the grill. Grills can vary quite a bit in strength. Once the mousetraps go under the grill they can move quickly from perfectly golden to overdone. Start checking around the 3 minute mark.

Toast the bread first. Lightly toasting the bread before adding toppings helps keep the base crisp and prevents the toast from going soggy once the cheese melts.

Use ripe tomatoes. Ripe tomatoes give the best flavour and a little natural sweetness, which balances beautifully with the smoky bacon and savoury cheese.