4 slices bacon
3 very thin slices of Anjou Pear (no peel)
2 slices French Peasant Bread (rustic loaf) 1/4″ slices
3 oz. Shredded Coastal Aged Cheddar
1.5 oz. Crumbled Goat Cheese
Baconaisse
Cook the bacon in a skillet until done, reserve on towel. Do not drain fat!
Assemble the sandwich with the goat cheese on the bottom, then add the slices of pear, then a little of the cheddar, then add bacon, then more of the shredded cheddar.
Spread a thin layer of baconaisse on the outside layers of the sandwich.
Return skillet to burner over medium heat. Press sandwich down in the pan with a spatula, then cover the skillet for a short time to trap heat in it. Flip over when dark golden browned and repeat.
