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Categories:
bacon unsalted butter white sandwich bread Cheddar cheese goat cheese green tomatoes kosher salt baby arugula mustard
Viewed: 17 - Published at: 8 years agoIngredients
- 8 (1/4-inch-thick) slices double-smoked bacon
- 8 tablespoons (1 stick) unsalted butter, softened
- 8 (1-inch-thick) slices Pullman or other good-quality white sandwich bread
- 8 (1/2-inch-thick) slices sharp cheddar cheese
- 6 ounces fresh goat cheese, cut into 8 slices
- 2 green tomatoes, each cut into 4 slices
- Kosher salt and freshly ground black pepper
- 1 ounce baby arugula
- Whole grain Dijon mustard (optional)
Method
- Place the bacon in a large cast-iron griddle or saute pan over medium heat and cook until golden brown and crisp, about 4 minutes per side.
- Transfer to a plate lined with paper towels.
- Clean the griddle and return to medium heat.
- Spread the butter on one side of each slice of bread.
- Place 4 of the slices, buttered side down, on a cutting board or other clean flat surface.
- Top each slice of bread with 2 slices cheddar, 2 slices goat cheese, 2 slices tomato, and 2 slices bacon and season with salt and pepper.
- Place the remaining bread slices on top, buttered side up.
- Cook the sandwiches on the griddle until golden brown on both sides and the cheddar cheese has melted, about 3 minutes per side.
- Remove from the griddle.
- Open each sandwich and stuff some arugula into each one.
- Serve the sandwiches with mustard on the side, if desired, for dipping.
