GRILLED CHEESE AGED CHEDDAR, GOAT CHEESE, BACON, GREEN TOMATO

GRILLED CHEESE AGED CHEDDAR, GOAT CHEESE, BACON, GREEN TOMATO~ Bobby Flay
This is the ultimate grilled cheese. Forget about American cheese; this grown-up grilled cheese features the real deals. I love goat cheese, but you couldn’t do this sandwich without the
cheddar; goat cheese can be too crumbly to melt well, and cheddar—beyond having great flavor—gets all nice and gooey when melted, bringing all of the tasty components together. Tart
green tomatoes balance the salty bacon, which is a big part of what makes this sandwich so amazing. One final note: A key factor in making any grilled cheese is to be sure the bread is
well toasted.

Serves 4
(¼-inch-thick) slices double-smoked bacon
tablespoons (1 stick) unsalted butter, softened
(1-inch-thick) slices Pullman or other good-quality white sandwich bread
(½-inch-thick) slices sharp cheddar cheese
ounces fresh goat cheese, cut into 8 slices
green tomatoes, each cut into 4 slices
Kosher salt and freshly ground black pepper
ounce baby arugula
Whole grain Dijon mustard (optional)

1. Place the bacon in a large cast-iron griddle or sauté pan over medium heat and cook until golden brown and crisp, about 4 minutes per side. Transfer
to a plate lined with paper towels. Clean the griddle and return to medium heat.
2. Spread the butter on one side of each slice of bread. Place 4 of the slices, buttered side down, on a cutting board or other clean flat surface. Top each
slice of bread with 2 slices cheddar, 2 slices goat cheese, 2 slices tomato, and 2 slices bacon and season with salt and pepper. Place the remaining
bread slices on top, buttered side up.
3. Cook the sandwiches on the griddle until golden brown on both sides and the cheddar cheese has melted, about 3 minutes per side. Remove from the
griddle. Open each sandwich and stuff some arugula into each one. Serve the sandwiches with mustard on the side, if desired, for dipping.