• 4 slices Pane Turano
• 2 ears corn on the cob, grilled
• 4 tablespoons softened butter
• 2 tablespoons chopped fresh cilantro, plus extra for serving
• 1 teaspoon freshly grated lime zest
• kosher salt
• 6 ounces sharp cheddar cheese, freshly grated
• 2 green onions, thinly sliced
• 3 slices bacon, crumbled and cooked
• 2 tablespoons crumbled cotija cheese
• 1 pinch of chili lime seasoning

① To grill the corn, heat the grill over high heat. Place the ears directly on the grill and cook until they are just charred, turning often. This will take about 8 to 10 minutes. You can use leftover corn or fresh corn too! Once the ears are cool, slice the corn off the cob.
② Stir together the softened butter, cilantro, lime zest and a big pinch of salt. Mix until combined.
③ Spread the outsides of the bread with the cilantro lime butter. Heat a large skillet or griddle over medium-low heat. Place 2 slices of the bread butter-side down in the skillet, top with the cheese, the corn, crumbled bacon and the green onions. Top with the remaining slices of bread, butter-side up.
④ Cook over low to medium-low heat, doing so slowly until the cheese melts. Once the bottom is golden and toasty, flip and cook until the other side is golden too.
⑤ Remove immediately and top with cotija cheese, a sprinkle of chili lime seasoning and fresh cilantro. Serve and enjoy!