Bacon and Smoked Gouda Grilled Cheese
Carrots with Ranch Dip and Potato Chips
Ingredients
- 12 slices Challah or other sweet bread
- 12 slices smoked Gouda cheese
- 6 Tbsp fig preserves
- 1 (2.1-oz) pkg fully-cooked bacon
- 1 (5-oz) pkg baby arugula
- ½ cup butter, softened
Instructions
- Top half of bread slices with 1 slice cheese; spread 1 Tbsp fig preserves over cheese.
- Top with desired amount of bacon slices, arugula, and remaining cheese slices.
- Cover with remaining bread slices. Spread softened butter over outsides of sandwiches.
- Cook sandwiches in a large nonstick skillet over medium-low heat, 4 to 5 minutes per side or until bread is toasted and cheese is melted.
Side Dish Ingredients
- 1 (16-oz) bag baby carrots
- ½ cup Ranch dressing
- 1 (10-oz) bag potato chips
Side Dish Instructions
- Serve carrots and chips with Ranch dressing for dipping.
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