 | | Directions | | Sprinkle the cut sides of the tomatoes with salt and pepper. Grill or broil the round, uncut sides of the tomatoes until slightly charred and easy to mash. Set aside. Spread one side of each slice of bread with butter. Place the cheese over the unbuttered side of 2 slices; top each with 3 slices of bacon and drizzle with maple syrup. Top each with 2 grilled tomato halves, mashing down slightly, then cover with remaining bread slices, buttered side out. Grill with sandwiches in a skillet over medium neat 3-4 minutes per side or until golden brown. Halve and serve immediately. |
|
|
Servings: 2
|  | | Ingredients | | - | | 2 plum tomatoes, halved lengthwise |
| - | | salt and pepper, to taste |
| - | | 4 slices rye bread |
| - | | 2 tablespoons butter, softened |
| - | | 2 ounces Monterey jack cheese, thinly sliced |
| - | | 6 slices bacon, cooked crisp |
| - | | 1 tablespoon pure maple syrup |
| |
| |
