Grilled Swiss Cheese, Bacon & Tomato – I like it on Rye Bread
Make sure the bacon is cooked first.
*Slather up two slices of bread with either butter or mayo. Place slathered side down on medium heat in frying pan.
Place 2-3 slices of swiss cheese on each slice of bread. When cheese starts to melt top with bacon and a slice of tomato. Let melt for another minute. Carefully flip one of the slices over and place on top of the other – cheese meets cheese. Yummy.
If you want a little tang:
Sourdough bread
Provolone
Cheddar
*Same routine as above substituting cheeses
Even more tang:
Your choice of bread
Monterey Jack
Jalapeno peppers – as much heat as you can stand
*Same routine as above substituting cheese and adding peppers
For something fresh and easy try a Caprisi salad or sandwich.
Get fresh mozzarella, I mean fresh, not the stuff hermetically sealed. If you can.
Fresh beefsteak tomato
Fresh Basil
Make ¼ inch slices of the cheese and tomatoes.
Lay them out like a fan alternating cheese, tomato, basil leaves.
You can make a sandwich out of this, or serve it with bread on the side
Drizzle a little balsamic vinegar. It looks refreshing and tastes delicious
Note: never refrigerate fresh mozzarella. It makes it hard. You can keep it in a cool place for up to a week. Cheese never lasts that long in my house.