| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
T |
Unsalted butter, softened |
| 8 |
|
Raisin bread |
| 1/2 |
lb |
Thinly sliced extra-sharp |
|
|
Cheddar cheese use a |
|
|
cheese plane if possible |
| 8 |
|
Bacon, cooked until crisp |
|
|
and drained on paper |
|
|
towels |
INSTRUCTIONS
1998
Can be prepared in 45 minutes or less. On a large sheet of wax paper
butter one side of each bread slice and turn slices over. Arrange
Cheddar on unbuttered sides of bread, covering bread evenly, and top 4
cheese-lined slices with bacon. Flip remaining cheese-topped bread
onto bacon. Heat a non-stick skillet over moderate heat until hot and
cook sandwiches in batches, pressing lightly with a metal spatula,
until undersides are golden, about 1 minute. Turn sandwiches over and
cook, pressing again, until undersides are golden and cheese is
melted, about 1 minute. Serves 4 Gourmet March 1995 Posted to
recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24,
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