2 slices eight-grain bread
2 ounces Cabot Habanero Cheddar, grated (about 1/2 cup)
1/2 ounce crispy bacon, crumbled
1 ounce sundried tomatoes
2 tablespoons butter
Top one slice bread with grated cheddar, followed by bacon and tomatoes. Add remaining bread slice.
In small skillet, melt butter over medium-low heat; add sandwich and cook until bread is nicely browned and cheese is melted, 2 to 4 minutes per side.
