4 ounces bacon
Crusty ciabatta bread loaf
4 tablespoons butter
8 slices of organic heirloom tomatoes
Salt and pepper, to taste
2 cups organic greens
4 slices Bayley Hazen blue cheese
Cook bacon in frying pan over medium heat until crispy. Remove from pan and set aside on paper towel. Reserve 1 tablespoon bacon fat.
Slice bread horizontally. Butter both sides and fry both sides in a frying pan greased with butter until toasted.
Top one bread piece with bacon, blue cheese, and tomato slice seasoned with salt and pepper. Sprinkle greens with bacon fat and add to sandwich. Top with other piece of bread and slice into four sandwiches.