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.
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