Onion Dip Grilled Cheese with Spinach, Tomato, and Bacon

Talk about kicked up!!!!
(serves 1-2)

6 oz. half loaf of rustic ciabatta bread
1 T. unsalted Kerrygold* butter, cut in half
1/4 cup minced sweet onion
2 oz. cream cheese, softened*
1 T. grated Parmesan
4 slices smoked uncured* bacon (with no nitraits or 'trites*)
4 slices of Campari* tomato
1/2 cup packed fresh baby spinach, stems removed*
2 slices sharp* cheddar
Kosher* salt, and freshly ground pepper

In a skillet, cook bacon without oil til crisp. Drain on paper towels; cut each bacon slice in half. To make the onion dip: In a bowl, beat cream cheese, and stir in onion and Parmesan. Add S&P to taste. Mix well. Cut the bread horizontally into half. On the bottom of the bread, spread the onion dip, put spinach, tomatoes, bacon, and cheddar slices. Close sammie with top of bread. In a large skillet, melt 1/2 T. butter over med. heat., place the sandwich, bottom side down, into the skillet and cook until the bottom is golden brown. Take the sandwich out and place on a cutting board or plate. Melt the remaining 1/2 T. butter in the same skillet; return the sandwich, top side down, into the skillet. Cook until golden brown and the cheese melts. Cut in half diagonally, and serve with a big smile!!

Editor's note: I made Thursday's post entry salad for lunch yesterday, with the addition of dill = DELISH.

"To God be the glory - GREAT things He hath done."

Love,

MM