Havarti-Cheddar-Bacon-Rosemary Grilled cheese that is!
I’m pretty obsessed with cheese. So many creamy textures, sharp flavors, and melting capabilities. I probably have more types of cheeses in my fridge than I do shoes in my closet! Some cheeses are better melters than others. Cheeses like havarti, mozzarella, brie, and swiss are great melters. If you do like drier cheeses like goat, parmesan or pecorino you can use them too..buuuut you’ll want to make sure they have a melter there with them for support for a classic melty grilled cheese.
Havarti-Cheddar-Bacon-Rosemary Grilled cheese
2 Slices of Sourdough bread
2 Slices of Cooked Apple-wood Smoked Bacon
2 Slices of Havarti Cheese
2 Slices of Cheddar Cheese
1 Stick or 1/2 cup of butter
1 Tablespoon of fresh rosemary
2 Tablespoons of Beer
a pinch of salt and pepper
yields one grilled cheese
For compound butter
melt your butter in a microwave safe dish. After 30 seconds check the butter, it needs to reach a whipping consistency. Add the rosemary, beer, salt & pepper, and mix. Transfer the butter to plastic wrap and form the butter into a log. Wrap up and set in the refrigerator until solid (about an hour or so).
In a separate frying pan, cook your apple-wood smoke bacon on a medium-low heat until cooked through.
In a cast iron skillet melt a slice of your compound butter. Arrange two slices of cheese, two slices of bacon and another two slices of cheese in between your slices of sourdough. Melt the sandwich in the compound butter for about three minutes on each side or until the bread is golden brown and the cheese is melted.
Slice diagonally and serve with your favorite pale and tomato soup for an American Classic