Bacon, Cheddar, and Tomato
Grilled Cheese Sandwich
Grilled Cheese Sandwich
- 3 Slices Thick-sliced Bacon, cut in half to make 6 pieces
- 4 Slices Rye Bread, 5/8" - 3/4" thick
- 4 Tablespoons Butter, room temperature
- 1/4 Pound Extra Sharp Cheddar Cheese
- 4 Slices Tomato, 1/4" thick slices
- 2 Teaspoons Butt Kickin' Blacken, Jamaican Jerk
2. Butter 4 slices of bread, and cut the cheese into fairly thick slices. You'll need 8 slices of cheese, total.
3. Set 2 slices of bread in a cold Teflon fry pan, lay 2 slices of cheese, then 3 pieces of bacon, 2 additional slice of cheese, then 1 teaspoon of the Jamaican Jerk Seasoning on each piece. Don't be concerned about using too much of the Jerk, as any heat will be absorbed by the cheese.
4. Place the buttered bread on top, cover, and turn the heat to low. After 2 - 3 minutes, check to make sure that you're not burning the bottom. When it begins to brown, carefully flip the sandwich over, and cook for another 2 minutes, or so, until that side is brown. At this point the cheese should be thoroughly melted, and might be flowing out of the sandwich into the pan. That's a good sign, because it is. If you've got both sides of the bread toasted, and the cheese melted, your Grilled Cheese Sandwich is ready to eat.