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Thursday, February 9, 2017

Rustic Style Grilled Cheese

Loaf of Sourdough Bread from the bakery
Mild Gruyère, shredded
Wisconsin Swiss, shredded
Parmesan, shredded
Butter, room temp
Bacon (crispy fried)
Green Tomatoes
Panko Bread Crumbs
Cayenne Pepper
Olive Oil or Cooking Spray

Preheat oven to 400 degrees.  Slice green tomatoes.  One slice per sandwich.  Grease cooking sheet with olive oil or cooking spray. In a bowl crack two eggs and whisk.  In another bowl, mix handful of panko, handful of Parmesan cheese, dash of salt, pepper and cayenne pepper.  Drench tomato in egg and then cover completely in panko mixture.  Place tomatoes on cooking sheet and cook until golden brown (about 30 minutes).  I baked the green tomatoes instead of frying to keep the sandwich less greasy.  Trust me…you won’t be disappointed with the baked green tomatoes.

While your tomatoes are baking, fry your bacon.  You’ll want it to be crispy friend because it is just better that way.  Slice your sourdough bread (avoid slicing it too thick because it will take too long for your cheese to melt).  Butter both sides of your bread and heat up a skillet or griddle (spray with butter flavored Pam cooking spray or add butter).

Build you sandwich like this:  first add Gruyère, then baked (but fried tasting) green tomato, a bit of Miracle Whip, bacon and then Swiss.  Place in skillet or on griddle and grill until the bread is golden brown and the cheese is completely melted.

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