It’s tax time and most of us find this stressful. When my husband and I went to get ours done, I thought “oh this well be no big deal” and in truth it wasn’t. It took a lot more time than we had planned and for some reason we both felt a little rattled from it. That’s when I remembered the beautiful new shoulder cut bacon I’d just got from Dave’s Meat Service. The minute I saw them I wanted to make this sandwich. Remember good fat should be 50% of your daily diet and what a great comfort food after getting the jitters. Serve with a slice of probiotic dill pickle and probiotic balenie olives.
Grilled Bacon & Cheese Sandwich
- Farmstead shoulder cut bacon or regular cut
- Alvarado St. Bakery* 6.5 net carb per slice Flax seed sprouted whole wheat bread
- Extra aged cheddar cheese best made with organic milk from farmstead grass-feed cows not treaded with hormones, and rBST*.
- Sweet Butter best made with organic cream from farmstead grass-feed cows not treaded with hormones, and rBST*. I love Straus* sweet butter, but it is no longer available in my area.
Cook bacon and set on a towel to drain. Wipe pan clean. Reheat and toast bread on one side with a pat of butter. Next place a pat of butter down, then the untoasted side of a bread slice. Build the sandwich by placing a layer of cheese, bacon and cheese. Top with the other bread slice with the untoasted side up and a pat of butter. When the bottom slice is toasted, flip and if you have a bacon press use it to press the sandwich. Another why to press, is to simply use a pancake turner or spatula and apply pressure. Serve with probiotic pickle slices, and probiotic balenie salt dry cured olives. Enjoy!
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