3-4ozsharp white cheddarsliced (you can slice a block of cheese)
2Tbspblue cheese crumbles
Instructions
For bacon:
Preheat the oven to 400 and line a large rimmed baking sheet with aluminum foil, covering it entirely and up the sides. (Optional: Place a wire rack in the baking sheet and lightly spray it with cooking spray. But you can also cook bacon right in the baking sheet, without the rack.) Lay out bacon strips on top of aluminum foil (or the wire rack), season generously with fresh cracked peppercorns, and cook for 15-25 minutes. (Time will depend on the thickness of the bacon. The thicker the bacon slices, the longer it will take.) Keep an eye on it.
(You can cook bacon ahead of time and store it covered in the refrigerator.)
About half way through bacon cooking, you can throw in onion slices right on top of bacon, to cook them. (Or you can choose to saute the onions separately, in the pan, on stove-top.)
Take out the baking pan with bacon once it's done and lay bacon slices on a paper towel.
Heat up a medium cooking pan, over medium heat, on stove-top.
Lightly grease one side of each bread slice with your choice or either butter, margarine, olive oil, or cooking spray. Season each greased side of bread with fresh-cracked peppercorn and lay both slices greased-side down in the cooking pan.
Divide white cheddar cheese between the two slices of bread, covering it evenly.
Add blue cheese crumbles, onions and bacon, all on one slice. Cover it with the other slice once cheese starts to melt. (That way your cheese slices won't fly all over the pan.)
Cook on both sides until all the cheese is melted.