Grilled Cheddar and Bacon on Raisin Bread


  • 3 tablespoons unsalted butter, softened
  • 8 slices raisin bread
  • ½ pound thinly sliced extra-sharp Cheddar cheese (use a cheese plane if possible)
  • 8 slices bacon, cooked until crisp and drained on paper towels

1. On a large sheet of wax paper butter one side of each bread slice and turn slices over. Arrange Cheddar on unbuttered sides of bread, covering bread evenly, and top 4 cheese-lined slices with bacon. Flip remaining cheese-topped bread onto bacon. 2. Heat a non-stick skillet over moderate heat ...

View full recipe at SpringPad


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