- 5 medium-sized cloves of roasted garlic (see instructions for roasting garlic below)
- 4 thin slices of tomato
- 3 pieces of crispy bacon
- 2 slices good-quality sourdough bread
- ¼ cup Beecher’s Flagship cheese, grated (or any other flavorful cheese)
- ¼ cup Monterrey Jack cheese, grated
- Butter (for outsides of the bread)
- Spread butter on one side of the bread, and roasted garlic on the other side, making sure to spread it all over. If it isn’t spreading easily, press it through a garlic press to get more of a paste.
- Sprinkle both cheeses evenly over the roasted garlic side of the bread. Top with tomatoes and then bacon. Butter both sides of the other slice of bread and place on top of the bacon.
- Cook over medium-low in a saute pan, flipping when the bottom has gotten lightly toasted. Cook until cheese is melted and other side is browned as well. Cut in half and serve.
To roast garlic:
- Preheat the oven to 400°F.
- Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
- Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
- Allow the garlic to cool enough so you can touch it without burning yourself. Use a small knife to cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Keywords: roasted garlic, grilled cheese, cheese, sandwich, tomatoes, bacon, lunch