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Author Notes: This is one of our signature sandwiches at the shop. People love the sweet and savory mix. And it gets the ringing endorsement of our Southern grandma, Gaga. This is her favorite sandwich on our menu, and she loves to make it at home. You can't go wrong with bacon and melted cheese! —Campbell Cheese & Grocery
pieces bacon, cooked (we recommend Benton's bacon)
pieces sourdough or peasant bread
tablespoon (heaped) fig jam
tablespoon scallions, thinly sliced
ounces Comté, grated
teaspoon cultured butter
- Preheat oven to 375˚F.
- On a wire rack over a baking sheet, bake the bacon for 15 to 25 minutes, depending on thickness. Set aside. Note: If you don't have a wire rack, you can cover the baking sheet with parchment paper or foil instead.
- Place a small skillet over medium heat. While waiting for the skillet to heat up, lightly butter both slices of sourdough and put them back to back, butter sides touching, before placing them on a cutting board. Spread the top slice of sourdough with fig jam, sprinkle with scallions, cover with bacon, and top with Comté.
- Place the top slice, with all the ingredients on it, on the skillet, buttered side down. Top it with the second slice, buttered side up. Cook for 3 to 6 minutes, until cheese starts to melt. Flip and let cook 1 to 2 more minutes on the other side, until golden brown. Enjoy immediately!
- This recipe is a Community Pick!