Food genius Bobby Flay combines a BLT with a grilled cheese. I would guess it is amazing. His recipe, serving four:
8 quarter-inch slices, double smoked bacon
8 tbsp (1 stick) softened butter, unsalted
8 1” thick slices quality white sandwich bread
8 half-inch slices, sharp (old) cheddar cheese
6 oz fresh goat cheese, cut into 8 slices
2 green tomatoes, each cut into 4 slices
Kosher salt, fresh ground pepper
1 oz. baby arugula
Whole grain Dijon mustard, on side to dip
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Brown bacon over medium heat, cooked in cast iron griddle until crisp, about 4 minutes per side. Transfer to plate with paper towels, clean griddle and return to heat.
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Butter one side of each slice of bread. Place 4 slices butter side down on clean cutting board. Top each bread with 2 slices each: cheddar, goat cheese, tomato and bacon. Season with salt and pepper. Place remaining sliced bread on top, buttered side up.
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Cook sandwiches until golden brown on both sides and cheddar cheese has melted, about 3 minutes a side. Remove from griddle, stuff with arugula and serve with side of mustard, if desired, for dipping. Serve with hot potato chips or stick store bought ones in 350 oven for 5 minutes.