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8 slices Pullman style brioche, white loaf bread or other slicing bread
2T butter, room temperature
8 slices Nueske’s bacon
8 slices of the best tomato you can find this time of year
8 ounces of your favorite farmhouse style artisan cheeses, I like to mix cheddar, a great Italian Fontina and goat’s milk Brie, but every once in a while American cheese singles really hit the spot. Experiment with whatever you have on hand.
Crisp the bacon in a saute pan over medium heat. Drain on paper towel, discarding fat.
Butter one side of 4 pieces of the bread.
Place butter side down on a cutting board
Divide the cheeses and bacon onto the bread.
Butter the remaining four slices of bread on one side and place buttered side up on top of the cheese.
Preheat a very large pan over medium heat.
Add the 4 sandwiches and brown on both sides until cheese melts.
Makes 4 sandwiches.