An open-faced sandwich of uncured bacon, Tuscan kale and local, raw milk caraway cheddar on toasted wild yeast sourdough..
Fry bacon in a heavy skillet over medium heat until done, but not overly crisp. Pour off all but 1 teaspoon of fat and set the bacon on paper towels to drain.
Add a teaspoon a butter to pan, and lightly toast the bread on both sides. Set aside with bacon.
Add minced fresh garlic and chiffonade of kale to the pan and sauté for 60 seconds.
Place kale and garlic on toasted bread and top with bacon. Shred cheese and scatter over the top of the sandwich.
Season with cracked pepper and place the pan into a 400 degree oven until sandwich is crisp and cheese is melted.