Serves 4
INGREDIENTS
12 Slices Pepper Bacon, Thick
4 Tbsp Mayonnaise
2 Tbsp Sun-Dried Tomato Bruschetta, Prepared
2 Tbsp Butter, Softened
8 Slices Sourdough Bread
5 Oz Grand Cru- Shredded
2 Cups Spring Mix
2 Tomatoes On The Vine. Sliced
METHOD
• Preheat griddle to 350* F.
• Cook bacon to desired doneness, remove excess fat.
• Combine mayonnaise and sun-dried tomato bruschetta for sauce.
• Butter outside of sliced bread and place butter side down on work surface.
• Sprinkle Grand Cru- between bread and cooked bacon.
• Sprinkle shredded Grand Cru directly on the cooking surface for added crisp and buttery brown outside.
• Heat sandwich on griddle 3-4 minutes or until golden brown on both sides.
• When cheese has melted, immediately spread with dried tomato mayonnaise, lettuce and tomato.