26. GRILLED TOMATO, BACON, and CHEDDAR SANDWICH

serves two


2 ripe plum tomatoes, halved lengthwise
salt and freshly ground black pepper, to taste
6 slices bacon
4 slices rye bread
2 tablespoons unsalted butter, at room temperature
4 thin slices (about 2 ounces) Vermont Cheddar cheese
1 tablespoon pure maple syrup

Preheat the broiler. Sprinkle the cut sides of the tomatoes with salt and pepper. Place the tomatoes on a baking sheet cut side down and broil until slightly charred and easy to mash, about 8 minutes. Set aside. Fry the bacon slices in a nonstick skillet until just golden brown, 6 minutes on one side and 2 minutes on the second side. Drain on paper towels. Spread one side of each slice of rye bread with the butter. Lay the cheese over the unbuttered side of 2 of the slices, then add 3 slices of bacon, and drizzle with the maple syrup. Top each with 2 tomato halves, mashing them down slightly. Top with the remaining 2 slices of bread, buttered side out. Grill the sandwiches in a nonstick skillet over medium heat, occasionally pressing down on them with the back of a spatula until golden brown, 3 to 4 minutes per side. Cut the sandwiches in half and serve immediately.


courtesy of: USA Cookbook by Sheila Lukins. New York: Workman Publishing Company, Inc. (708 Broadway, NYC 10003-9555), 1997, p. 131