This is a perfect sandwich on a chilly day. It is warm, gooey, and decadent. Just the way a grilled sandwich should be. 

 

If you have a panini press, use that instead of a pan, There is nothing better than the crispy grill marks from the press. 

 

Yield 2 sandwiches

 

6 slices of crispy bacon

4 slices of bread

2 Tbsp butter, softened

Sliced gouda

1 ripe pear, sliced

2 Tbsp seeded dijon mustard

2 Tbsp avocado mayonaise

 

Cook the bacon on the stove or in the oven until crisp. Drain the bacon on a paper towel-lined plate.

 

Butter one side of each of the pieces of bread. Place two pieces of bread butter side down. Top with mustard, 3 slices of bacon, sliced gouda, and sliced pear. Place the other two pieces of bread butter side down and top with the mayonnaise. Top the sandwich with the bread mayonnaise side down. 

 

Heat a nonstick skillet or griddle to medium heat. Place the sandwiches on the pan and cook until the bread is golden brown and the cheese begins to melt. Turn the sandwich over and continue cooking until the second side is brown and the cheese is completely melted. 

 

Slice the sandwich in half and serve warm.

 

Just Salt It, and enjoy!