Crazy Cooking Challenge assignment, I was super excited! I knew exactly what dish I wanted to prepare. The only problem (erm, problemS) were that one, I'd made the dish before and two, the recipe is from a famous chef. For those of you familiar with Tina's challenge, you know that the recipes have to be found on non-famous blogs (and not your own), and they should probably be prepared a little closer to the challenge posting date. I was not to be deterred, however, and jumped right on good ole Google, typed in a few key words, and loe and behold found
my Bobby Flay's recipe on another blog...and of course made it again with a few slight changes! Thank you, Closet Cooking, for sharing my taste buds and coming to the rescue so I could share this gem of a recipe! This one goes great with Indian-Spiced Chickpea & Fire-Roasted Tomato Soup, too!
4 slices good quality sourdough bread
6-8 slices brie cheese
4-6 slices tomato
4 ounces goat cheese, cut into 4 slices
6-8 slices bacon
Cook the bacon in a skillet over medium heat until golden and crispy. Drain on a plate lined with paper towel.
Butter one side of each slice of bread. On non-butter side of two slices, layer half each of the brie, tomato, goat cheese, and bacon. Top each sandwich with the remaining two slices of bread, butter side up.
Cook sandwiches on a griddle until the bread is golden brown, 3-4 minutes per side, and pressing bread down with a spatula so the melted cheese will cause the sandwich to stick together. Or use a panini maker (or George Foreman, if, like me, you're not cool enough to own a panini maker) to press those gooey cheesy sandwiches together and save time by not needing to flip them!