YIELD: Makes 4 servings
(scant 1/2-inch-thick) rustic bread, preferably whole wheat
6 to 8 oz.-
Dubliner or other creamy cheddar cheese,
thinly sliced with a cheese plane
dill deli sandwich pickles,
Place the bacon in a large cast-iron or heavy-duty nonstick skillet and cook over medium heat, turning, until crisp. Drain on paper towels and cut slices in half. Let the pan cool, discard the bacon fat, and wipe clean.
Spread one side of each slice of bread with the melted butter. Place 4 slices, buttered side down, on a work surface. Spread each unbuttered side of the bread slices with about 1 T of the honey. Top each with a 1/4- to 1/ 3-inch slice of cheese covering the surface, 2 half-slices of bacon, and dill pickles, cut to fit. Top with the remaining bread slices, placing them buttered side up.
Heat the skillet over medium heat until a drop of water sizzles upon contact. Add the sandwiches and adjust the heat to medium-low. Place a lid just a bit smaller than the skillet directly on top of the sandwiches. Cook the sandwiches for about 5 minutes, until the cheese begins to melt and the bottom slice of bread is golden brown. Using a wide spatula and holding the top of the sandwiches in place with fingertips, carefully turn them and brown the other side for about 5 minutes, adjusting the heat as needed to avoid overbrowning.
Transfer the sandwiches to a cutting surface. Let cool slightly and cut them in half before serving.
Recipe courtesy of Taste of Honey by Marie Simmons/Andrews McMeel Publishing, LLC.