Grilled Cheese

• 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)

1. 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.
2. Transfer to a plate lined with paper towels.
3. Clean the griddle and return to medium heat.
4. Spread the butter on one side of each slice of bread.
5. Place 4 of the slices, buttered side down, on a cutting board or other clean flat surface.
6. 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.
7. Place the remaining bread slices on top, buttered side up.
8. Cook the sandwiches on the griddle until golden brown on both sides and the cheddar cheese has melted, about 3 minutes per side.
9. Remove from the griddle.
10. Open each sandwich and stuff some arugula into each one.
11. Serve the sandwiches with mustard on the side, if desired, for dipping.

bacon, unsalted butter, white sandwich bread, cheddar cheese, goat cheese, green tomatoes, kosher salt, baby arugula, mustard

Taken from www.epicurious.com/recipes/food/views/grilled-cheese-382723 (may not work)