Ingredients

serves 4

　　8 (1/4-inch-thick) slices center-cut bacon

　　10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature

　　8 (1-inch-thick) slices Pullman bread

　　12 ounces really good Brie, thinly sliced with a serrated knife

　　2 green tomatoes, sliced 1/4 inch thick

　　8 ounces soft goat cheese, such as Bûcheron, cut into 8 slices

　　Kosher salt and freshly ground black pepper

　　

Step 1

Put the bacon in a large skillet or on a griddle and cook, flipping it once, over medium heat until golden brown and crisp, about 10 minutes. Remove to a paper-towel-lined plate. Break each piece in half and set aside.

　　

Step 2

Heat a cast-iron griddle or cast-iron pan over medium heat.

　　

Step 3

Spread butter on one side of each slice of bread. Flip over 4 of the bread slices and layer each with 3 to 4 slices of Brie, 2 green tomato slices, 2 slices of goat cheese, and 4 slices of the bacon. Season with salt and pepper. Place the remaining bread slices on top, butter side up, and cook on the griddle until the bottom is golden brown, 3 to 4 minutes. Flip the sandwich over, cover with a heatproof bowl (to melt the cheese), and continue cooking until the bottom is golden brown and the Brie has melted, 3 to 4 minutes.

　　Bobby Flay's Throwdown!