Grilled cheese with bacon and dates.

Grilled cheese with bacon and dates:
Two slices thick cut bacon
Two slices of crusty country style bread - preferably olive bread (or rosemary bread)
about ¾ oz - 1 oz of thinly sliced gruyere
2-3 Medjool dates, pitted and thinly sliced
soft butter (unless you want to fry the sandwich in bacon fat, which totally works too)
Fry the bacon until crispy, then transfer to a paper towel lined plate to drain.
Pour the bacon fat out of the frying pan and reserve it for another use like frying eggs in the morning (or you can use the bacon drippings to fry your sandwich, but I actually prefer it fried with butter).
Construct the sandwich by putting half of the cheese on one slice of bread, then divide each bacon slice in half and pile them on that side of the sandwich and top this with the dates.
Top with the remaining cheese then close the sandwich with the second piece of bread and press it down to try to help it stay together. Use the butter to butter the outsides of the sandwich.
Heat your frying pan to medium heat and add the sandwich.
Cover, and cook until the bottom side is golden brown and the cheese is starting to get soft.
Flip the sandwich, cover again, and fry until the second side is deep golden brown and the cheese is gooey.
Transfer to a plate, slice in half and enjoy!
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