I want to pan-fry some boudin slices and then put them on slices of baguette with some apple compote.  I have cooked boudin before and often, the boudin was at least a bit disintegrated by the end. I really need those slices to stay together and I was wandering what can I do to prevent it. 
Cast iron is great for bacon, but not a grill pan. The bacon really needs to be floating on its own grease for nice even heating.  The best bacon is cooked slowly. Preheat the pan so it is an evenly heated cooking surface, then slide you bacon on to the hot pan. By slide, I mean move it around on the pan before you drop it so the pan gets a coat of grease before dropping the bacon and getting it stuck on the hot pan.  Let it cook at medium low heat, it will take longer but you'll get less splatter, the bacon won't burn, and it won't dry out either, you also have a larger window of opportunity to pick up the bacon while it's "just right" whatever that is for you. 