Summer is almost over and I’m not ready to let it go. I still have places to explore, farmers markets to visit, things to grill outdoors. I’m just getting used to the daily routine of being in a new home, getting familiar with new surroundings and finding my way around a new kitchen. For others it probably would be a breeze, but for me it takes time. Yes, summer is leaving and fall is just around the corner. It won’t be long before summer grilling turns into fall baking and soups for the soul. It may be late in the summer but I’m still enjoying the farm grown tomatoes which highlight this incredible grilled cheese. Envision crisp bacon strips, tomato slices and grated cheese between two slices of Josh’s artisan bread, toasted on a hot cast iron comal. That makes one great sandwich! And for a slightly different taste, add a few slices of avocado. Maybe next time I’ll try a fried egg on top, I can only imagine how good that would be!
A crusty artisan bread is great for making a toasted grilled cheese sandwich. I chose to make a loaf of Josh’s Artisan Bread, it’s so good when toasted and makes the best grilled cheese. I made this loaf a day ahead and cut larger slices from the center. I used the outer edges to make toast or croutons.
I like thick slices of bacon on this grilled cheese. I no longer have a hood vent over the stove to vent the smoke from fried bacon, therefore I have been microwaving it in this “Nordic Ware” microwave dish. It comes with a lid with steam holes and makes very little mess.
Spread a thin amount of margarine or butter on two slices of artisan bread and place on a hot griddle or comal, butter side down. Keep the temp going at medium high.
Add a layer of grated cheese and crisp bacon strips. I used a blend of gruyere and oaxaca cheese.
Next comes 2 thick slices of fresh tomatoes. Home grown tomatoes have the best flavor if you can find them.
More cheese . . . .
Butter two more slices of bread and place on top, butter side up. Once the cheese has melted on the bottom, flip the sandwich over to melt the other side. If the bread is toasting too fast, turn the heat down to medium.
Another option is to add some sliced avocado. I made this earlier in the year prior to our move and loved the avocado addition.
Imagine this served up beside a bowl of soup this fall or winter!
Bacon and Tomato Grilled Cheese
4 slices Artisan Bread
3 – 4 slices Bacon, pre-cooked and cut in half
4 slices Tomato, fresh from the garden or farmers market grown are best
1/4 cup grated Gruyere Cheese
1/4 cup grated Oaxaca Cheese
Avocado slices, optional
Butter, to spread on bread
Heat a cast iron griddle or comal over medium high heat. Butter one side of the bread slices and place butter side down on the hot comal. Layer the slices of bread with grated cheese, sliced cooked bacon, tomato slices and another layer of cheese. If adding avocado slices add just before the last layer of cheese. Top with another slice of bread and lightly spread butter. When cheese is melted and bread has toasted on the bottom, carefully turn the sandwich over to toast the other side. **If sandwich is cooking too quickly, turn down the heat to medium.
Makes 2 sandwiches
An Inspired Cook 