It doesn't get much better than a grilled cheese sandwich and hot tomato soup on a cold winter day... until you add bacon. Enough said.
- 6 slices whole wheat bread
- 2 tbsp butter
- 5 slices bacon
- 6 slices cheese
- 1/2 c tomato, chopped
- 2 scallions, diced
- 1 clove garlic, minced
Heat a large skillet over medium heat. Spray with cooking spray and add the slices of bacon. Cook the bacon on both sides until crispy. Remove the bacon from the skillet and drain on paper towels. Break up the bacon into smaller pieces.
Discard all but 2 tablespoons of the bacon grease. Add the tomato and scallions to the hot skillet and cook for 1 minute. Add the garlic and cook for 1 minute longer. Remove the contents of the skillet with a slotted spoon and set aside.
Generously butter one side of each slice of bread. Place 3 slices of the bread butter side down in the skillet. Top each bread slice evenly with one slice of cheese, bacon pieces, tomato and scallion mixture, and another slice of cheese. Place the remaining 3 slices of bread butter side up on top.
Place each sandwich in the skillet. Cook until golden brown. Turn the sandwiches over, cover and cook until golden brown and the cheese is melted.