Crispy toast with cress and bacon

2_15138 CRISPY TOAST with CRESS and BACON INGREDIENTS for 4 PERSONS 8 slices of pancarr ', 12 slices of bacon, 100 g of watercress, tomatoes, 5 4 tablespoons olive oil, 1 tablespoon balsamic vinegar, 25 g butter, 1 teaspoon mustard, 3 strands of chives, 50 g Gouda (Dutch cheese), salt, pepper.

In a bowl mix the softened butter with 2 tablespoons oil, salt and pepper.

Spread a thin layer of butter on both sides of bread slices.

Wash and drain watercress, carefully wash the tomatoes and cut two cubes, one thin slices.

Stuffed 4 bread slices, alternating each one handful of watercress, 3 slices of bacon, 2 slices of tomatoes and even a handful of watercress.

Cover with the remaining slices of bread.

In a slightly greased skillet, browned sandwiches 4 minutes per side.

In a small bowl, emulsify the oil with the vinegar, mustard and chives scissor kick.

Add salt and pepper.

Place the rest of the watercress and diced tomatoes on the bottom of individual dishes; sprayed with the prepared vinaigrette and add the cheese into small pieces.

Arrange over the sandwiches and serve.