Categories:Viewed: 47 - Published at: 8 years ago


  • 4 slices Thick Cut Bacon
  • 2 Tablespoons Unsalted Butter
  • 6 ounces, weight Fresh Raspberries
  • 2 Tablespoons Strawberry Or Raspberry Jam
  • 1/4 teaspoons Chipotle Chili Powder
  • 4 slices Thickly Cut Hearty Bread, Such As Sourdough
  • 6 ounces, weight Grated White Cheddar Cheese


  • Prepare the bacon: Place rack in the center of the oven and preheat to 400 F. Line a large rimmed baking sheet with foil.
  • Arrange bacon slices in a single layer on a flat ovenproof rack, then set the rack atop the prepared baking sheet.
  • Put it into the oven.
  • Bake bacon for 10-15 minutes, until crispy.
  • Once cooked, carefully remove the pan from the oven, set bacon between two paper towels and pat dry.
  • Cut each slice in half and set aside.
  • Preheat a cast-iron skillet to medium low.
  • Melt half of the butter in the skillet.
  • In a small bowl, gently smash and stir the raspberries, jam, and chipotle powder with the back of a spoon.
  • The mixture should remain fairly chunky.
  • Assemble the sandwiches (makes 2 sandwiches): For each sandwich, layer one slice of bread with a quarter of the cheddar, a quarter of the berries, four half-slices of bacon (2 full slices), an additional quarter of the berries, then one additional quarter of the cheese.
  • Carefully set one loaded bread slice down in the buttered skillet.
  • Place one remaining bread slice on top of the stack, then spread half of the remaining butter on the top of the bread.
  • Cook slowly until the bread is golden and the cheese is hot and melted, flipping once.
  • This will take about 4 to 5 minutes per side.
  • (I find it helps to place a lid or another heavy skillet directly over the pan.)
  • Repeat cooking the second sandwich.
  • Slice and serve immediately.