When I was away on a recent trip, some people we met told me about Facon. I had never hear of it. Facon is a bacon substitute for those that do not eat pork. It looks very similar to bacon with a significant fat layer. This fat makes it a perfect substitute because it can be pan-fried and most of the fat will be cooked out. I will try this as a substitute in making a carbonara in the future. The Facon really cooks the same way as bacon. If you want to find it, you will need to find a store that carries Kosher products.
This Facon Griled Cheese Sandwich was so good. I also included a yellow tomato slice. Added great texture and color. The bread I used was a homemade rye bread that will show up in a later post.
- 4 slices Facon
- 4 - 5 slices Muenster Cheese
- 2 pieces rye bread
- 2 slices yellow tomato
- 2 tbsp butter
- In a skillet, cook the Facon. Approximately 3 minutes per side. Place on a paper towel to drain.
- Meanwhile, butter one side of each piece of rye bread.
- Add the cheese and Facon to each piece of bread.
- Place each piece of bread in the skillet separately.
- Place a pan cover over top and cook until the bread browns and the cheese melts - about 3 minutes.
- Remove from the pan and finish assembling by adding the tomato.
- Serve and enjoy!
In a skillet, cook the Facon. Approximately 3 minutes per side.
Be sure to drain the Facon on a paper towel after cooking and before assembling the sandwich. You will notice that the sandwich was cooked open face to get the best melt on the cheese. Add as much tomato as you like.
Serve and enjoy!