876. BACON and CHEESE MELTS with GARLICKY WATERCRESS

makes 4 sandwiches


32 thin slices of lean bacon (about 1 1/2 pounds)
1/4 cup plus 2 tablespoons water
2 tablespoons extra-virgin olive oil
8 large garlic cloves, sliced 1/8 inch thick
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
salt and freshly ground pepper
8 slices pumpernickel bread (1/3 inch thick)
1/4 pound Comte or Gruyère cheese, thinly sliced
2 ounces watercress, large stems discarded (4 cups)

Preheat the oven to 400°. In a large skillet, cook half of the bacon over moderate heat, turning once, until crisp, about 6 minutes. Drain on paper towels. Repeat with the remaining bacon. In a medium skillet, bring the water and olive oil to a simmer. Add the garlic in an even layer, cover and cook over moderate heat until the water has evaporated, about 5 minutes. Uncover and cook over moderate heat, undisturbed, until the garlic begins to turn golden, about 5 minutes longer. As the garlic colors, transfer it to a plate. Pour 1 tablespoon of the garlic oil into a medium bowl. Whisk in the mustard and vinegar and season with salt and pepper. Arrange the bread on a baking sheet and top each slice with 4 slices of bacon. Cover the bacon with the cheese. Bake for 4 minutes, until the bacon is sizzling and the cheese is melted. Add the watercress and the garlic slices to the dressing in the bowl and toss well. Mound the watercress on 4 of the cheese melts and close the sandwiches; cut in half and serve.


courtesy of: Marcia Kiesel, "Captain Bacon," Food & Wine, May 2003