Later, with the leftovers, we fried some bacon to full crispy, then sliced rolls in half and griddled them in the bacon grease (think mutant Texas toast). I spread Pierre Robert (French triple cream cheese) on the hot rolls, then laid the bacon in, and had the world's best cheese-and-bacon sandwiches.
Of course, they may take my cheese-lover's card away for that little bit of blasphemy...
The Flickr set
