2 beefsteak tomatoes, cut into 4 slices each
4 ounces alfalfa sprouts
Salt and ground black pepper to taste (optional)
8 slices seven-grain bread
6 ounces Cabot Sharp Light Cheddar or Cabot Sharp Extra Light Cheddar, thinly sliced
8 slices cooked turkey bacon (4 ounces)
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SEASON tomato slices and sprouts with salt and pepper.
PREHEAT large skillet or griddle over medium-low heat. Assemble sandwiches, placing cheese on both sides and sprouts, tomatoes and bacon in middle.
COAT sandwiches lightly with cooking spray. Transfer to skillet or griddle and cook until golden on underside, reducing heat if needed. Turn over and cook until sandwiches are golden on second side and cheese is melted. Cut each sandwich in half on diagonal and serve.
Recipe courtesy of Chef Jawn Chasteen, The Sea Grill, New York, NY.