| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Unsalted butter; softened |
| 8 |
sl |
Raisin bread |
| 1/2 |
lb |
Thinly sliced extra-sharp Cheddar cheese; (use a cheese plane if possible) |
| 8 |
sl |
Bacon; cooked until crisp and drained on paper towels |
INSTRUCTIONS
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, 1998
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