Grilled Brie And Goat Cheese With Bacon And Green Tomato

• 8 (1/4-inch-thick) slices center-cut bacon
• 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
• 8 (1-inch-thick) slices Pullman bread
• 12 ounces really good Brie, thinly sliced with a serrated knife
• 2 green tomatoes, sliced 1/4 inch thick
• 8 ounces soft goat cheese, such as Bucheron, cut into 8 slices
• Kosher salt and freshly ground black pepper

1. Put the bacon in a large skillet or on a griddle and cook, flipping it once, over medium heat until golden brown and crisp, about 10 minutes. Remove to a paper towel-lined plate. Break each piece in half and set aside.
2. Heat a cast-iron griddle or cast-iron pan over medium heat.
3. Spread butter on one side of each slice of bread. Flip over 4 slices of the bread slices and layer each with 3 to 4 slices of Brie, 2 green tomato slices, 2 slices of goat cheese, and 4 slices of the bacon. Season with salt and pepper. Place the remaining bread slices on top, butter side up, and cook on the griddle until the bottom is golden brown, 3 to 4 minutes. Flip the sandwich over, cover with a heatproof bowl (to melt the cheese), and continue cooking until the bottom is golden brown and the Brie has melted, 3 to 4 minutes.

center, unsalted butter, bread, knife, green tomatoes, goat cheese, kosher salt

Taken from www.seriouseats.com/recipes/2010/11/grilled-brie-and-goat-cheese-with-bacon-and-green-tomato-recipe.html (may not work)