BLT Grilled Cheese

• Meat

  • 4 slices Bacon, thick cut

• Produce

  • 2 small handfuls Arugula
  • 1 Tomato, cut into 1/2-inch slices, large ripe

• Condiments

  • 4 tsp Dijon mustard

• Bread & Baked Goods

  • 4 slices Sourdough bread

• Dairy

  • 2 oz Cheddar cheese, sharp
  • 1 Soften butter

Found on wellplated.com

Description

Ingredients

• 4 slices thick cut bacon
• 4 slices sourdough bread
• Soften butter, for grilling
• 4 teaspoons Dijon mustard
• 1 large ripe tomato, cut into 1/2-inch slices
• 2 ounces freshly grated sharp cheddar cheese
• 2 small handfuls arugula

Directions

• Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Line a large rimmed baking sheet with foil, then set a baking rack on top. Lightly mist with the rack with cooking spray, then arrange the bacon in a single layer on top. Bake in the oven until crisp, 15 to 20 minutes, depending upon the thickness of your bacon. Remove bacon to a paper towel-lined plate and lightly pat dry. Set aside. Heat a large skillet over medium low. To make each sandwich, spread one side of a bread slice with butter, ensuring that you cover all the way to the edges. Spread the other side of the buttered slice with 1 teaspoon Dijon mustard, then layer on half of the cheese, 2 strips of cooked bacon, tomato slices, and a small handful of arugula. Spread another slice of bread with Dijon mustard, then place it mustard-side down on top of the arugula. Butter the remaining topside of the bread. Repeat for the second sandwich. Once the skillet is warm, cook the sandwiches on each side, until the bread is golden and the cheese melted, about 3 to 5 minutes per side. Be patient and resist the urge to turn up the skillet heat—low and slow will ensure a golden toast and gooey center. Transfer to a plate, let cool a few minutes, slice, and enjoy.