Recipe of the Week - Grown-Up Grilled Cheese

Grown-Up Grilled Cheese with Tomato and Bacon 
Don’t get me wrong there is nothing wrong with a good old fashion Kraft singles grilled cheese on white bread, but sometimes it’s fun to dress up the classics.

Ingredients:

• 1 Tri-Beca Baguette (sliced into 4 equal pieces and then each piece sliced lengthwise in half)   ***
• 8 Slices Thick Cut Bacon (try the Jones Heritage bacon) sliced in half.   ***
• 8 Slices Dry Dock Heirloom Tomatoes      *** 
• 6 tablespoons Lurpak European un-salted butter    ***
• 6 ounces sharp cheddar (Tillamook or Maytag cheddar are my favorite) sliced think  ***
• 6 ounces Aged Gouda shredded    ***

*** In stock at The Wine and Cheese Place Forsyth

Directions:1. Cook bacon in a pre-heated 350 degree oven and a heavy baking sheet roughly 12 minutes you will want the bacon a little crispy (by baking the bacon your slices with stay flat and not curl up like in a fry pan, this makes for a less messy sandwich).
2. Melt 4oz butter in a heavy bottomed skillet or fry pan, lay the flat side (bottom) of the baguette in the butter.
3. Top each slice of baguette with bacon, a slice or two of cheddar, tomato and then sprinkle on the gouda, let cook open faced until cheese starts to melt.
4. Spread remaining butter on baguette “tops” and top each sandwich and flip in pan.
5. Lay another fry pan on top of the flipped sandwiches in order to brown the top.
6. Remove from heat slice sandwich in half and serve.