Garlic-Rubbed Grilled Cheese With Bacon and Tomatoes
- 8 slices bacon (can sub 4 very thin slices prosciutto, halved crosswise)
- 1 14 cups grated gruyere
- 1 cup grated fontina
- 2 tablespoons finely grated parmigiano-reggiano cheese
- 14 teaspoon crushed red pepper flakes (or to taste)
- 8 slices Italian bread, 1/2 inch thick
- 2 medium ripe tomatoes, cut into 1/4-inch-thick slices
- 2 tablespoons butter, at room temperature
- 1 -2 large garlic clove, halved and peeled for rubbing
- Cook the bacon in a heavy-bottomed skillet until browned and crisp.
- Remove to a paper towel-lined plate.
- Pour off the grease from the pan and wipe clean.
- Note: If using prosciutto, skip this step.
- Combine the cheeses and red pepper flakes in a small bowl.
- Lay 4 slices of the bread on your work surface, and distribute half of the cheese evenly among the bread.
- Top the cheese with 2 slices of bacon and then 2 or 3 slices of tomatoes (enough to cover the cheese and bacon).
- Note: If using prosciutto, put 2 pieces of prosciutto (1 full slice) on each sandwich and proceed.
- Evenly distribute the remaining cheese among the 4 sandwiches.
- Lightly butter one side of the remaining four slices of bread, and put them on top of the sandwiches, butter side up.
- Heat a heavy-bottomed skillet over medium heat.
- Place the sandwiches butter side down in the pan and cook on the first side until the bread is golden brown and toasted.
- Meanwhile, butter the top slice of bread on each sandwich.
- Flip the sandwiches using a spatula and continue to cook on the other side until the bread is golden brown.
- You can use the spatula to compress the sandwich as it cooks on the second side, if desired.
- Remove the sandwiches from the pan and immediately rub both sides with the cut side of a garlic clove.
- Cut the sandwiches in half and serve.
bacon, grated gruyere, cheese, red pepper, italian bread, tomatoes, butter, garlic
Taken from www.food.com/recipe/garlic-rubbed-grilled-cheese-with-bacon-and-tomatoes-480701 (may not work)