Bacon Tomato Grilled Cheese Sandwiches

[chief_cook2]

Heat up the griddle for sandwiches. This robust revision of an all-American lunch classic
gets heartiness from bacon and extra flavor from onion, sour cream and oregano.





8 slices sourdough bread
4 slices mozzarella cheese
2 large tomatoes, thinly sliced
8 bacon strips, cooked
4 TB sour cream
4 TB finely chopped onion
1/4 tsp. dried oregano
4 slices cheddar cheese
2 TB butter, softened

For each sandwich, top one slice of bread with one slice of mozzarella cheese, a fourth of the tomato slices,
two bacon strips, 1 tablespoon sour cream, 1 tablespoon onion, a pinch of oregano, one slice of cheddar cheese
and another slice of bread.

Spread outside of sandwiches with butter. On a hot griddle over medium heat, grill sandwiches for 3-4 minutes
on each side or until lightly toasted.

Yield: 4 servings.