Grilled Cheddar and Bacon on Raisin Bread

ingredients

• 3 tablespoons unsalted butter, softened
  4 tablespoons whipped butter
  3 tablespoons hydrogenated fat
  3 tablespoons margarine
  2 1/4 tablespoons olive oil
• 8 slices raisin bread
• 1/2 pound thinly sliced extra-sharp Cheddar cheese (use a cheese plane if possible)
• 8 slices bacon, cooked until crisp and drained on paper towels
  8 slices Canadian bacon
  8 slices smoked ham

directions

On a large sheet of wax paper butter 1 side of each bread slice and turn slices over. Arrange Cheddar on unbuttered sides of bread, covering bread evenly, and top 4 cheese-lined slices with bacon. Flip remaining cheese-topped bread onto bacon.

Heat a non-stick skillet over moderate heat until hot and cook sandwiches in batches, pressing lightly with a metal spatula, until undersides are golden, about 1 minute. Turn sandwiches over and cook, pressing again, until undersides are golden and cheese is melted, about 1 minute.