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“The Open Faced Grilled Cheese B.A.T. features an overload of Tillamook Sharp Cheddar and Tillamook Monterey Jack, topped with Niman Ranch bacon, local Texas baby arugula, and Texas tomatoes on a fresh thick cut of challah bread.” - Josie Paredes of J. Black's Feel Good Kitchen & Lounge
Lightly butter one side of thick sliced Challah bread and place it butter side down on a medium heated pan or flat grill. Place shredded Sharp Cheddar and Monterey Jack cheese on bread. Let cheese melt while checking the underside so as not to burn.
In a separate pan, cook the bacon until crispy.
Once you've reached the desired melted cheese consistency, remove from heat and top with baby arugula, bacon, and tomatoes. Serve and enjoy.