Grilled Brie Goat Cheese Sandwich with Bacon and Green Tomato
Grilled Brie Goat Cheese Sandwich with Bacon and Green Tomato
Grilled Brie Goat Cheese Sandwich with Bacon and Green Tomato
- Carbohydrate 1.56377971107018 g
- Cholesterol 119.09839255239 mg
- Fat 52.9010498598712 g
- Fiber 0.139125 g
- Protein 18.6351344636873 g
- Saturated Fat 26.4249749078311 g
- Serving Size 1 1 Serving (127g)
- Sodium 869.927403880328 mg
- Sugar 1.42465471107018 g
- Trans Fat 4.45352446595567 g
- Calories 556 calories
Step-by-step
- Cook the bacon until crisp over medium heat, set aside on paper towels to drain and pour all but 1 tablespoon of the grease from the pan.
- Add the green tomato slices, saute for a minute on each side, set aside and wipe the pan clean. (Optional, skip if you prefer crisp tomato slices.)
- Butter one side of each slice of bread and place 2 in the pan buttered side down.
- Top each with 1/4 of each cheese followed by the bacon, tomato, pepper and finally the remaining slice of bread with the buttered side up.
- Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.
Standard grilled cheese relies on the uniform melt of processed dairy, requiring little thermal management beyond moderate heat and a buttered exterior. This iteration introduces dual-textured cheeses and high-moisture produce, which shifts the cooking mechanics entirely. Combining soft-ripened brie and crumbly goat cheese creates distinct melting thresholds that demand careful sequence control.
Room temperature is mandatory for both cheeses before assembly. Cold dairy introduced to a hot pan will remain solid while the bread burns on the exterior. Slicing the green tomatoes precisely to one-eighth of an inch ensures they soften during the brief pan pass without releasing excess water that would otherwise steam the interior of the sourdough. Retaining a single tablespoon of rendered bacon fat in the skillet provides sufficient residual heat and animal lipids for the tomato sauté without overloading the pan with grease.
Thermal regulation dictates the success of the final grill. Maintaining medium heat allows the sourdough to achieve a deep golden-brown crust over two to four minutes per side without scorching the exterior before the interior cheeses soften completely. Pressing the sandwich gently with a spatula halfway through cooking maximizes contact between the bread and the pan surface for even heat transfer.
Swapping the sourdough for a denser rye alters the toast time significantly, requiring an extra minute per side under slightly lowered heat to ensure adequate thermal penetration.
