Don't forget bacon goes with almost everything. Now, it's sandwich time!
|Grilled to perfection...|
Sandwich Time: Club-ish Croissant
|Gather deli sliced meats (chicken, honey glazed ham and roast beef in my case), your croissants, cheese (marble was what I had on hand today) and bacon (turns out I happened to have thick cuts maple bacon for a change today, yum)|
|Now for the veggies on your sandwich; I went with a large red tomato, a piece of a red pepper, white mushrooms and spinach.|
|Slice up your tomato and a few mushrooms. Chop up your partial red pepper and set these chopped veggies aside for later use.|
|Half 6 slices of the maple bacon and fry until crispy, seasoned lightly with Montreal steak spice. While the Bacon cooks slice your croissants in half and slice off some cheese for the sandwiches.|
|Lay the cooked bacon flat on a rack over a paper towel covered plate to drip dry, cool and stiffen up.|
|Fry up the red peppers and mushrooms in the remaining bacon grease. When they are nearly cooked add in a couple handfuls of spinach leaves and toss to allow the bacon flavor to mingle with the vegetables.|
|Grill briefly on a hot George Foreman grill until hot through to the middle and the wedges of cheese have started softening and melting.|
|Hot, likely messy, grilled to perfection and delicious... |
Take a bite and enjoy your flaky club-like delight.