Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Saturday, July 26, 2014

Pan-Grilled Cheddar-Bacon Flatbreads

Here’s an easy, quick, and tasty flatbread sandwich you can put together in about 15 minutes—for grown-ups and kids. Call it a cross between grilled cheese and a BLT, without the L.

For this recipe, I used soft, flour tortillas—fajita-sized—because they make wonderfully simple flatbreads that grill quickly and hold their filling, just like quesadillas.

If you don’t have a grill pan, use a large cast-iron skillet. Cook (or grill) the bacon first, wipe out the pan, build the sandwiches, and give each a quick sear to melt the cheese and add smoky char marks on the bread.

A grill press speeds up the melting, but you can also use a large spatula to lightly press the sandwiches as they cook.

Note: Lightly is the key word here. Don’t smash the sandwiches with force—that will pulverize the tomatoes and send cheese all over your pan.

Serves 4

  • 8 slices of bacon, each cut crosswise in half
  • 4 8-inch soft, flour tortillas (fajita size)
  • olive oil, for brushing
  • 1 cup shredded cheddar cheese
  • 8 thin slices stem tomatoes
  • sea salt
Bacon Ready to Cook
  1. Heat a grill pan (or cast-iron skillet) over medium heat and cook the bacon until barely crisp. (Time depends on the thickness of the bacon. Mine took about 7 minutes.) Remove and drain on paper towels. Wipe out the pan of all bacon fat.
  2. Lay the tortillas on a work surface and brush with olive oil. Divide the cheese (1/4 cup each) on the bottom halves, then top the cheese with 4 half-slices of bacon each. Top the bacon with 2 tomato slices each and season the tomatoes with salt. Fold the top halves over the filling and press lightly.
  3. Re-heat the grill pan over medium heat and brush with olive oil. Place 2 flatbreads in the pan and grill, pressing lightly with a grill press or large spatula, until beginning to char on the bottom, about 3 minutes.
  4. Turn the sandwiches over and grill until the cheese has melted, 2 minutes. Repeat with the remaining 2 flatbreads.
Bacon Beginning to Cook 
Cooked Bacon
Top with Cheese and Bacon
Top with Tomatoes
Flatbreads Beginning to Grill 
Press Lightly
Flatbreads after Turning
Transfer to a cutting board and cut each flatbread in half. Serve right away.

Pan-Grilled Cheddar-Bacon Flatbreads

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