Ingredients:
8 slices country-style sourdough bread,
4 tsp. olive oil
1/4 lb. cheddar cheese, thinly sliced
8 bacon slices, cooked
1/4 lb. Monterey jack cheese
2 ripe Haas avocados
Preparation:
Brush one side of every bread cut with 1/2 tsp. olive oil.
Lay a large portion of the cuts, oiled side down, on a clean work surface and top with the cheddar, isolating uniformly. Place avocado cuts on top of the cheddar and the bacon cuts next then top with the Monterey jack, partitioning equally.
Top each with one of the remaining bread cuts, oiled side up.
Heat a substantial rotisserie container. Place 2 of the sandwiches in the dish, lessen the warmth to medium-low and cook until the undersides are brilliant chestnut, 4 minutes. Flip the sandwiches and chestnut the other side, 3 minutes more. Rehash with the remaining sandwiches.
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