Red Hawk Grilled BLT

Makes 2 sandwiches

4 slices thick-cut sourdough bread
2 large handfuls arugula, washed
1 medium-sized heirloom tomato, cut into thick slices
5 ounces Cowgirl Creamery Red Hawk, cut into 1/2 inch thick slices
4 slices thick-cut bacon, cooked
Freshly ground black pepper to taste

To build one sandwich, layer on one slice of bread one handful of arugula, two or three slices of tomato, half of the Red Hawk and two slices of bacon. Add black pepper to taste. Top with the remaining slice of bread. Repeat steps to assembe the second sandwich.

Heat a large skillet over medium heat and lay the sandwiches in the pan. Cook until the cheese has melted, about 3 minutes per side, flipping several times to make sure the bread doesn’t burn. Cook until the bread is golden-brown and the cheese is completely melted. Serve warm.
 

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