Bacon And Goat Cheese Recipe

Oven method (recommended)

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange bacon slices in a single layer on the rack. If using candied bacon, sprinkle brown sugar evenly over the bacon and finish with a light dusting of black pepper. Bake 15–20 minutes, rotating the pan once halfway, until bacon is crisp and browned to your liking. Remove from oven and transfer bacon to a paper towel–lined plate to drain and cool slightly.

Stovetop method (alternate)

Heat a large skillet over medium heat. Add bacon in a single layer (work in batches if needed). Cook 4–6 minutes per side, adjusting heat to avoid burning, until crisp. If candied, sprinkle brown sugar and a little pepper after flipping so sugar melts onto the surface. Transfer to paper towels to drain.

Whisk together Dijon mustard, honey, and apple cider vinegar in a small bowl. Slowly whisk in olive oil until emulsified. Season with salt and black pepper to taste. Set aside. Use 1–2 teaspoons per sandwich to dress the greens.

Bring goat cheese to room temperature so it's easy to spread (about 15–20 minutes out of fridge). Lightly butter one side of each bread slice. Place four bread slices, buttered side down, on a work surface for assembly.

Spread about 1.5 oz (approximately 3 tablespoons) of goat cheese evenly on each of the four bread slices. Season the goat cheese lightly with a pinch of salt and a few grinds of black pepper.

If using the vinaigrette, toss the arugula with 1–2 teaspoons of the vinaigrette until lightly coated. Pile a generous handful (about 1/2 cup) of dressed arugula on top of the goat cheese on each slice.

Layer 2 slices of cooked bacon over the greens on each sandwich (adjust to preference). Add 2–3 thin tomato slices on top of the bacon. Taste for salt — tomatoes and bacon are salty, so add additional salt only if needed.

Top each sandwich with the remaining bread slices, buttered side up. Heat a skillet or sandwich press over medium-low heat. If using a skillet, place sandwiches buttered-side-down in the pan and cook 2–3 minutes per side pressing gently with a spatula or using a heavy pan on top, until bread is golden and the goat cheese is warmed. Alternatively, use a preheated sandwich press for 3–4 minutes until golden and warmed through.

Remove sandwiches from heat and let rest 1 minute. Slice each sandwich in half and serve immediately.