3749. TURKEY SANDWICH with CREAM CHEESE and BACON

serves one


1 1/2 ounces bacon (3 slices)

2 slices raisin-walnut bread, lightly toasted

2 tablespoons chive cream cheese

3 ounces roasted turkey, thinly sliced

In a medium skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Spread the bread with the cream cheese. Form a sandwich with the turkey and bacon.

bacon recipe source: Emily McKenna, Real Simple (@RealSimple), October 2011

3530. BACON CHEDDAR RAISIN TOAST PANINI

serves two 


4 slices raisin bread
butter
4 slices white cheddar cheese
6 slices cooked bacon

Preheat panini grill. Butter one side of each piece of raisin bread. Keeping the buttered side of bread on the outside, layer the inside with cheese, 3 slices bacon, and cheese again. Grill until the cheese is melted and bread is crisp and browned. Serve immediately.


bacon recipe source: Quick & Dirty Kitchen (@QDKitchen), August 25, 2013; Panini and Other Great Grilled Sandwiches: Recipes for the Original Anytime and Anywhere Meal by Dwayne Ridgaway

2418. GREEN APPLE, BACON, GOUDA and HAVARTI GRILLED CHEESE

serves four


8 slices raisin bread
4 oz (1/2 cup) butter, softened
1/4 cup honey mustard
8 slices Havarti cheese
4 slices Gouda cheese
8 slices applewood-smoked bacon, fried crisp
1 large Granny Smith, sliced thinly

Spread each slice of bread on one side with soft butter. Turn over and generously spread with 1 tablespoon of honey mustard. Place a slice of Havarti on each bread slice. Top half the slices with 2 slices of bacon. Shingle 6 apple slices over the bacon. Top the remaining 4 slices with a slice of Gouda. Assemble the sandwiches, pressing together and leaving the buttered side of the bread exposed.

In a skillet or grill pan, grill over medium heat until golden brown on each side. Cut sandwiches in half or quarters diagonally. Serve immediately.


bacon recipe courtesy of: Becky Bakes, May 4, 2011

2295. GRILLED CHEDDAR and BACON on RAISIN BREAD

serves four


3 tablespoons unsalted butter, softened
8 slices raisin bread
1/2 pound thinly sliced extra-sharp Cheddar cheese
8 slices bacon, cooked until crisp and drained on paper towels

On a large sheet of wax paper butter one side of each bread slice and turn slices over. Arrange Cheddar on unbuttered sides of bread, covering bread evenly, and top 4 cheese-lined slices with bacon. Flip remaining cheese-topped bread onto bacon.

Heat a non-stick skillet over moderate heat until hot and cook sandwiches in batches, pressing lightly with a metal spatula, until undersides are golden, about 1 minute. Turn sandwiches over and cook, pressing again, until undersides are golden and cheese is melted, about 1 minute.


bacon recipe courtesy of: Gourmet, March 1995