When I worked at the public library in Towson in the early ‘90s, a great, cheap lunch was the grilled cheese with bacon at the International Deli on Chesapeake Avenue. To make this hotsy-totsy, add tomato and avocado.
Layer several slices of good-quality, sharp cheddar cheese on a slice of rye bread. Add several slices of crisp cooked bacon, 2 slices of tomato and several slices of avocado, if desired. You may also spread Dijon or honey mustard on the inner slices of the rye bread, if you like. Top with another slice of buttered rye, with buttered side on the outside of the sandwich.
Melt 1 tablespoon of butter in a small non-stick frying pan. Place non-buttered side of sandwich down in pan and cook until bread browns and cheese begins to melt. Turn sandwich over and brown other side of sandwich. Serve with traditional deli accompaniments— chips and a pickle.
