Oh, hi there. It seems its been too long, as I have been away from ye olde blog to deal with anxiety, stress, and with that, another bout of IBS. Too much? Oh, well. Just being honest.
But, I’m back, and summer is winding down and, sadly, that means tomato season is too. And although I haven’t had as many tomatoes as I’d like (stupid acid reflux), I still managed to snag a few during their peak. The glory is that tomato season also coincides with National Sandwich Month.
That’s right, rub your hands together. See what I’m sayin?
Glorious grilled cheese with tomato and bacon. A good grilled cheese takes time, patience, and quality ingredients. Seriously, that’s it. Just follow that mantra. No one wants a mediocre samich.
On another note, I’d like to wish a Happy Anniversary to my folks, Dave and Linda, who have been blissfully married for 42 years.
Hey, America, take a tip from people who have been married for that long who have opposing political views.
CAN’T WE ALL JUST GET ALONG?!
Sorry.. I seem to have made a segway.
Back to sandwiches.
The Greatest Grilled Cheese In Existence
2 thick slices vine-ripened or heirloom tomato
2-3 thick slices bacon, cooked (such as Neuske’s)
4 oz. good cheddar cheese, grated or sliced
2 slices soft white bread
salt & pepper
butter/extra-virgin olive oil
On one slice of bread, layer cheese, bacon, and tomato. Top with remaining slice of bread. In a skillet over a low flame, heat 2-3 tablespoons of equal parts butter and olive oil. Add sandwich, cover with lid, and cook for 5-6 minutes or until first side gets golden brown. Flip while adding more butter and olive oil to the pan, and cook for another five minutes. Once cooled, cut and serve.