This is a version of grilled cheese sandwiches for the discerning palate, for the one who savors perfection on every level, aged sharp cheddar, applewood smoked bacon and vine-ripened heirloom tomatoes on rustic, artisan white bread, lavishly spread with butter and griddled to a golden hue of crispness.

Grilled Aged Sharp Cheddar, Applewood Smoked Bacon and Tomato Sandwiches

1 pound thick cut applewood smoked bacon, cooked crisp
4 tablespoon butter, softened
8 slices thick sliced rustic artisan white bread
4 tablespoon mayonnaise (optional)
8 ounces Wisconsin Aged Sharp Cheddar cheese, sliced (can substitute Gouda)
2 large vine ripened heirloom tomatoes, cored and sliced thinly
Freshly ground black pepper

1. Cook bacon in a large sauté pan over medium heat until desired doneness. Place bacon on paper towels to absorb grease. Wash pan and place over medium-low heat.
2. Butter each slice of bread on one side.
3. To build sandwiches, place a slice of bread, butter side down on a work surface and add a slice of cheddar. Place bacon, divided evenly, on top of the cheese, then add a slice of tomato. Carefully spread mayonnaise on another piece of bread and place it on top so the buttered side faces up.
4. Place sandwiches, two at a time, in preheated sauté pan and allow to brown slowly on one side, before turning to brown on other side as cheese melts.

Makes 4 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.