Gourmet Grilled Bacon & Cheese on Sourdough-NEW

Featured Maple Leaf Product:  Side Bacon Bulk Vac 7-8 slice per inch (#88358)

Method

1. The day before, on parchment lined sheets, lay bacon on sheet pan(s). Preheat convection oven to 375F (190C). Place sheet pan(s) in oven until desired cook level is achieved and until internal temperature reaches 160F (71C) for a minimum of 15 seconds. Pat with paper towels to remove any grease drippings and place cooked bacon slices in insert pan(s) with lid and hold in refrigerator at <40F (4C).
2. Spread 1 tsp (5 ml) margarine on half of the sourdough bread slices.
3. Spread 1 T (15 ml) of herbed cream cheese on the other 25 bread slices. Place 2 slices of cooked bacon on top of the cream cheese. Top with 1 slice (20 g) of aged cheddar cheese, and then 1 slice (20 g) of mozzarella cheese. Chill at <40F (4C) under refrigeration on sheet(s) covered with wrap until ready to cook.
4. Preheat flat top or grill to medium heat 325–350F (65–175C). Lightly grease the surface with margarine or oil as per facility standard. Place sandwiches buttered-side down on to the preheated flat top or grill. Cook for 2–4 minutes per side, or until bread is golden brown and cheese is fully melted. Flip once using a spatula; avoid pressing excessively to prevent cheese from squeezing out.
5. Ensure cheese is fully melted and sandwich is heated through. Internal temperature should reach ≥165F (74C) for a minimum of 15 seconds. Serve immediately, or hold hot at ≥140F (60C) until service. At point of service, cut each sandwich into 2 x 1/2's.

Suggested Accompaniments

Serve with french fries/sweet potato fries and a green bean salad. Garnish with spring of fresh rosemary and ketchup if desired (sides not included in the nutritional information)

Nutritional Info per 2 x 1/2's (189.3 g)