Sweet Heat Peach Grilled Cheese

1. Place the large nonstick pan on a medium burner and preheat for 2-3 minutes. Place the Sliced Bacon into the pan and cook to desired doneness then remove from the pan and set aside.
2. Drain the bacon grease from the pan. Spread butter evenly on one side of each slice of Sourdough Bread. Return the pan to medium heat and place the sourdough bread butter side down in the pan.
3. Next layer on the White Cheddar, Peach & Green Chile Preserves, and the cooked bacon. Top with the remaining slices of bread, butter side up. Cook the first side for 3-5 minutes, lifting a corner with the spatula to check for desired brownness. When ready, flip the sandwiches over and heat until crisp. Remove the pan from the burner and turn off all heating elements.
4. While the sandwiches are cooking, place the Baby Romaine and the Apricot Dressing into the medium mixing bowl and mix well.
5. Cut the grilled cheese in halves place it on a plate and drizzle with the Colorado Wildflower Honey. Add a side of the dressed romaine and top with Goat Cheese Crumbles and Candied Walnuts.

Place your meal kits in the refrigerator upon receipt. Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. *Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.