Open Faced B.A.T. Melt

  • 5
    min prep
  • 8
    min total
  • 1
    Serving

“The Open Faced Grilled Cheese B.A.T. features an overload of Tillamook Sharp Cheddar and Tillamook Monterey Jack, topped with Niman Ranch bacon, local Texas baby arugula, and Texas tomatoes on a fresh thick cut of challah bread.” - Josie Paredes of J. Black's Feel Good Kitchen & Lounge

Let's Make This!

Ingredients
Directions
  • Step 1

    Lightly butter one side of thick sliced Challah bread and place it butter side down on a medium heated pan or flat grill.

  • Step 2

    Place shredded Sharp Cheddar and Monterey Jack cheese on bread. Let cheese melt while checking the underside so as not to burn.

  • Step 3

    In a separate pan, cook the bacon until crispy.

  • Step 4

    Once you've reached the desired melted cheese consistency, remove from heat and top with baby arugula, bacon, and tomatoes.

  • Step 5

    Serve and enjoy.

Recipe By

At J. Black's Feel Good Kitchen & Lounge, the talented and creative Executive Chef, Josie Paredes, combines her experience and passion for exceptional food to create a delicious selection of starters, sharing plates, and artisan pizzas. She has had a passion for food ever since she was 7 years old in South Texas and saw her mother cooking. Chef Paredes has been with J. Black's since 2007.

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