Yield: 4 large sandwiches16 slices center-cut bacon, cut into 1/2-inch thick pieces 
2 sticks unsalted butter, at room temperature 
8 slices Pullman bread, sliced 1-inch thick 
8 1/4-inch thick slices ripe but firm tomatoes 
Arugula or watercress
8 ounces Isle de France Brie, cut into 8 slices 
Salt and freshly ground black pepperPlace the bacon in a large skillet or griddle and cook until golden brown and crisp. Remove to a paper
towel-lined plate. Break each piece into fourths and set aside.
Heat a cast iron griddle or cast iron pan over medium heat.
Spread butter on 1 side of each slice of bread. On the unbuttered side, layer 4 of the slices of the bread
with 2 tomato slices, arugula or watercress, 2 slices of brie, and 4 slices of broken up bacon.  Season with
salt and freshly ground black pepper and place the remaining bread slices on top, butter side up.  Cook on the
griddle until golden brown on both sides until golden brown and cheese has melted.  Cut in half to serve.

140.8 Points

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