4 slices bacon
3 very thin slices of Anjou Pear (no peel)
2 slices French Peasant Bread (rustic loaf) 1/4" slices
Shredded Coastal Aged Cheddar
Crumbled Goat Cheese
Baconaisse

Cook the bacon in a skillet until done, reserve on towel. Do not drain fat!
Assemble the sandwich with the goat cheese on the bottom, then add the slices of pear, then a little of the cheddar, then add bacon, then more of the shredded cheddar.
Spread a thin layer of baconaisse on the outside layers of the sandwich.
Return skillet to burner over medium heat. Press sandwich down in the pan with a spatula, then cover the skillet for a short time to trap heat in it. Flip over when dark golden browned and repeat.

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Thoroughly Unsophisticated Cheese & Salami

Mrs. Baird's White bread, two slices. Texas Toast works best.
8-12 slices Gallo Presliced Hard Dry Salami
Muenster Cheese
Butter or Lard

Heat a skillet to medium and melt 2-3 tsp butter or lard. Lay bread one side down for approx 2 1/2 minutes, or until bread has begun to brown. Remove bread from the skillet and melt another 1-2 tsp butter, and replace bread to brown the soft side. Apply muenster as desired.

Reduce heat. In the same skillet, bring the salami slices to heat to cook most loose fat out. This should take no more than 1 minute and also neutralizes a slightly offtaste in the salami. Lie the salami slices onto the melting cheese, four per layer to get even coverage. Cook until bread is browned.

In all honesty, I believe that simple foods should remain simple. Imported artisanal goat cheese, fruits and veggies a grilled cheese does not make.

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Best grilled cheese. White bread, butter, Kraft singles. Voila!

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challa bread, sliced thin-2 slices
sharp chedder-4-6oz
apple, sliced thin-3-4 slices
butter-as need

heat skillet with butter
place apple cheese and butter inbetween the bread
cook till both sides of bread are toasted (medium heat)

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2 slices bread(honey wheat, wheat or white)
2 dashes of pepper
butter(or margarine)
2(or 3) slices preferred cheese(kraft american for me)
2tsp egg yoke
thinly sliced tomato(
bologna

1)butter both slices of both slices of bread

2)melt butter in skillet. pour 1tsp egg yoke in skillet and let one side fry with a dash of pepper, gather yoke in skillet and place one slice of bread on it, let egg fry to completion. don't toast other side of bread.

3)repeat step 2 with second piece of bread

4)fry tomato alone for about 2 min, flipping fairly constantly

5)fry bologna on butter or canola oil and cut into strips.

6)place cheese, tomato and bologna slice of bread and sandwich it with other slice. Untoasted sides of bread should be on outside.

7)toast sandwich till light brown and cheese melted

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2 slices of bread (I used a cheese bread from a local bakery)
thinly cut tomato slices
basil
mozzarella cheese

Butter the outsides of the bread.
Place one piece butter side down on a grill pan that is turned to low.
Layer tomato, cheese, basil.
Add last piece of bread.

Trick is to cook it slooowww.

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