Ingredients

16 slices center-cut bacon, cut into 1/2-inch thick pieces
2 sticks unsalted butter, at room temperature
8 slices Pullman bread, sliced 1-inch thick
8 to 12 ounces really good quality brie
2 green tomatoes, sliced 1/4-inch thick
Watercress
8 ounces soft goat cheese, cut into 8 slices (recommended: Boucheron goat cheese)
Salt and freshly ground black pepper

Directions

Place the bacon in a
large skillet or griddle and cook until golden brown and crisp. Remove to a paper
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. Layer 4 of the slices of the bread with 3
to 4 slices of brie, 2 tomato slices, watercress, 2 slices goat cheese, and 4 slices of
broken up bacon and season with salt and freshly ground black pepper. Place the remaining
bread slices on top, butter side up and cook on the griddle until golden brown on both
sides and the brie has melted.