Cheesy, Toasty & Oh-So-Spicy

When it comes to comfort food, you can’t beat a warm and melty grilled cheese sandwich paired with a piping-hot bowl of tomato soup. Or can you? We’ve taken the classic combo and given it a spicy twist. Our grilled cheese recipe layers in The Fresh Market Peppered Bacon and The Big Moo Baked Cheese—along with cool and seasonal pear slices. As for our tomato-based side: How about a bloody mary instead of soup? Now that’s devilishly decadent!

The Fresh Market Flavored Bacon

In addition to the Peppered Bacon featured here, try our other mouthwatering varieties including Apple Pie, Orange Honey and Hatch Chile.

ULTIMATE BACON & PEAR GRILLED CHEESE

20 MINUTES | SERVES 2

4 slices The Fresh Market Peppered Bacon 1 (8 oz) pkg The Big Moo Baked Cheese, Roasted Garlic flavor 4 slices brioche bread ¼ c mayonnaise 1 tbsp Dijon mustard 1 tsp thyme, chopped ½ firm, ripe pear such as Bosc or Bartlett, thinly sliced 1 c baby arugula

1. Place bacon in a large cast-iron skillet over medium heat. Cook, turning every few minutes, until bacon is evenly browned, about 8 minutes. Transfer bacon to a paper towel-lined plate and set aside. Discard bacon drippings but do not wipe skillet. Return skillet to medium heat. Place cheese in skillet and cook, turning occasionally, until hot and cooked through, about 6 minutes. Transfer cheese to a cutting board to rest, about 1 minute. 2. While bacon and cheese are cooking, toast bread to desired doneness and stir together mayonnaise, Dijon and thyme in a small bowl. Spread mayonnaise mixture evenly over one side of each slice of bread. 3. Assemble the sandwiches by cutting cooked bacon in half and dividing the slices evenly over two slices of bread. Cut hot cheese in half crosswise and place over bacon. Divide pear and arugula evenly over the cheese. Top with remaining bread slices and serve immediately.

The Big Moo Baked Cheese

These extra-thick slices cook up crispy on the outside and incredibly gooey and delicious on the inside. In addition to Roasted Garlic, try them in Bakin’ Bacon and Oh-So Original. $9.99ea | 8 oz FROM OUR CHEF’S KITCHEN

SRIRACHA BLOODY MARY

5 MINUTES | SERVES 1

1 tbsp Market House Umami Sea Salt or Celery Salt 2 lemon wedges 4 oz tomato juice, such as Vrtlari Homemade Tomato Juice 2 oz vodka ½ tsp soy sauce ½ tsp sriracha ¼ tsp ground pepper 1 tsp lemon juice 1 lime wedge 1 celery stalk 1. Spread salt in a shallow dish. Rub the rim of a 12 oz glass with a lemon wedge. Twist the rim of the glass into the salt a few times to coat. Fill the glass with ice and set aside. 2. Combine tomato juice, vodka, soy sauce, sriracha, pepper and lemon juice in a cocktail shaker. Fill the shaker with ice and shake for 15 to 20 seconds. Strain mixture into prepared glass. Garnish with remaining lemon wedge, lime wedge and celery stalk.