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1
Cook the bacon in a heavy-bottomed skillet until browned and crisp.
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2
Remove to a paper towel-lined plate.
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3
Pour off the grease from the pan and wipe clean.
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4
Note: If using prosciutto, skip this step.
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5
Combine the cheeses and red pepper flakes in a small bowl.
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6
Lay 4 slices of the bread on your work surface, and distribute half of the cheese evenly among the bread.
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7
Top the cheese with 2 slices of bacon and then 2 or 3 slices of tomatoes (enough to cover the cheese and bacon).
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8
Note: If using prosciutto, put 2 pieces of prosciutto (1 full slice) on each sandwich and proceed.
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9
Evenly distribute the remaining cheese among the 4 sandwiches.
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10
Lightly butter one side of the remaining four slices of bread, and put them on top of the sandwiches, butter side up.
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11
Heat a heavy-bottomed skillet over medium heat.
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12
Place the sandwiches butter side down in the pan and cook on the first side until the bread is golden brown and toasted.
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13
Meanwhile, butter the top slice of bread on each sandwich.
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14
Flip the sandwiches using a spatula and continue to cook on the other side until the bread is golden brown.
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15
You can use the spatula to compress the sandwich as it cooks on the second side, if desired.
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16
Remove the sandwiches from the pan and immediately rub both sides with the cut side of a garlic clove.
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17
Cut the sandwiches in half and serve.
