SERVES 4 | ACTIVE TIME 25 Min | TOTAL TIME 25 Min
8 slices sour dough bread
4 slices Wisconsin sharp cheddar cheese (about 4 ounces total)
8 slices thick cut Applewood smoked bacon, cooked
16 tomato slices
4 ounces arugula
4 slices Wisconsin aged Swiss cheese (about 4 ounces total)
4 slices Wisconsin Monterey Jack cheese (about 4 ounces total)
Place 1 slice of cheddar onto a piece of bread. Top with bacon, tomato and arugula. Add remaining cheese. Place a piece of bread on top. Butter the top slice of bread.
Warm a large skillet over medium heat. Place butter side down into skillet. Butter slice of bread facing up. Cover. Cook 3-5 minutes, or until golden brown. Carefully flip sandwich, cover and cook 2-4 minutes on second side. Wipe out pan with a paper town and repeat process until all sandwiches are cooked.
Serve and enjoy!
COOK'S NOTES: If preparing sandwiches for the whole gang you can preheat oven to 200 and pop sandwiches in oven as you are done cooking them. When all sandwiches are done you can serve everyone at the same time.
If your cheese is not melting you can help it along by creating steam. I fill a squeeze bottle with a little water and squirt a small amount (a couple teaspoons or less) around the sandwich in the pan and cover again. The steam will help the cheese to melt faster. Make sure you remove the cover and cook the sandwich until the pan is dry or you may have a soggy sandwich.
Take the cheese out of the refrigerator and let it come to room temperature before cooking, this will help the cheese melt faster.
Recipe developed by Donna Elick - The Slow Roasted Italian
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