This weekend was a busy one. We celebrated our son’s birthday, went to a high school reunion (my husband’s), and hosted our annual Fantasy Football draft party. A lot of fun times and a lot of good eating too! We are enjoying these last few weeks of summer and although I am not quite ready for it to end, I am excited about enjoying pumpkin and apple flavors in the months to come.
With the final week of bacon month here, I am sharing a tasty Grilled Bacon and Fontina sandwich today.
I have shared a version of this recipe before, but it is such a tasty recipe, I wanted to share it with my new readers. It is really good, especially with a hot bowl of soup or chili. The crispy bread and bacon are complemented with arugula and melted Fontina cheese. Definitely worth repeating.
Grilled Bacon and Fontina Sandwich
8 slices sourdough bread
2 tablespoons butter, softened1 wedge Fontina Cheese
12-14 slices bacon, cooked and drained
1/4 cup baby arugula springs
4 slices red onions
2 tablespoons butter, softened
Preheat oven to 425°.
Spread one side of each slice of bread with softened butter.
Layer 4 slices of bread with Fontina Cheese, bacon slices, a few sprigs of arugula and onion.
Place the remaining 4 slices of bread on top of each stack and place on a cookie sheet.
Bake 4-5 minutes.
Flip each sandwich and oven grill about 3-4 minutes.
Slice in half and enjoy!
Makes 8 sandwiches.
Be sure to enter this week’s giveaway for a Bacon Cookbook below and see the other great bacon recipes from other bloggers.
How are you spending these last weeks of summer?