Grilled Cheddar Cheese Sandwich Recipe
Ingredients
| Bacon slices | 2 | |
| 2/3 cup grated sharp | ||
| Cheddar cheese | ||
| Green pepper | 2 Teaspoon, finely chopped | |
| 1/2 teaspoon Worcester- shire sauce | ||
| Dry mustard | 1/4 Teaspoon | |
| Dash grated onion | ||
| Soft butter or margarine | ||
| 1 rye-bread slice | ||
| Tomato slices | 2 | |
| 1 dill pickle, halved lengthwise | ||
| Olive in | 1 Large, stuffed | |
| Parsley sprigs | ||
Directions
1. Saute bacon slices over medium heat until crisp. Drain well on paper towels; set aside.
2. In small bowl, lightly toss grated cheese with green pepper, Worcestershire sauce, mustard, and onion, mixing well.
3. Lightly butter the rye-bread slice, placed on a heat-resistant platter. Arrange tomato slices, overlapping, on the bread slice. Mound the Cheddar-cheese mixture on top, to cover the tomato slices.
4. Run under broiler, 6 inches from heat, about 3 minutes, or until cheese begins to melt and is golden-brown.
5. Place bacon slices on top. Garnish with pickle slices, olive halves, and parsley sprigs.
2. In small bowl, lightly toss grated cheese with green pepper, Worcestershire sauce, mustard, and onion, mixing well.
3. Lightly butter the rye-bread slice, placed on a heat-resistant platter. Arrange tomato slices, overlapping, on the bread slice. Mound the Cheddar-cheese mixture on top, to cover the tomato slices.
4. Run under broiler, 6 inches from heat, about 3 minutes, or until cheese begins to melt and is golden-brown.
5. Place bacon slices on top. Garnish with pickle slices, olive halves, and parsley sprigs.
Chef
