Grilled Brie and Goat Cheese with Bacon and Green Tomato

Recipe courtesy Michael Charlianza, Executive Chef, Bobby Flay Steak
TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • Eight 1/4-inch-thick slices center-cut bacon
  • 1 3/4 sticks unsalted butter, at room temperature
  • Eight 1-inch-thick slices Pullman bread
  • 12 ounces really good Brie, thinly sliced with a serrated knife
  • 2 green tomatoes, sliced 1/4-inch thick
  • 8 ounces soft goat cheese, such as Bucheron, cut into 8 slices
  • Kosher salt and freshly ground black pepper
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Directions

Put the bacon in a large skillet or on a griddle and cook, flipping it once, over medium heat until golden brown and crisp, about 10 minutes. Remove to a paper-towel-lined-plate. Break each piece in half and set aside.

Heat a cast-iron griddle or cast-iron pan over medium heat.

Spread some butter on one side of each slice of bread. Flip over 4 of the bread slices and layer each with 3 to 4 slices Brie, 2 slices green tomato, 2 slices goat cheese and 4 slices bacon. Sprinkle with salt and pepper. Place the remaining bread slices on top, butter-side up, and cook on the griddle until the bottom is golden brown, 3 to 4 minutes. Flip the sandwich over, cover with a heatproof bowl (to melt the cheese), and continue cooking until the bottom is golden brown and the Brie has melted, 3 to 4 minutes.

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