An Apple And Bacon Infused Grilled Cheese Sandwich Food

GRILLED CHEESE WITH APPLE AND BACON

Steps:

• Spread dijon mustard on 4 slices country white bread. Top with sliced cheddar cheese, cooked bacon and sliced Granny Smith apple, then top with 4 more slices bread. Butter the sandwiches, then cook in a skillet over medium-low heat until the cheese melts and the bread is golden, about 3 minutes per side.
• Serve with Roasted Tomato Soup, recipe follows.
• Preheat the oven to 450 degrees F. Core and halve the tomatoes (leave the cherry tomatoes whole). Heat a flameproof roasting pan over medium-high heat. Drizzle with the 1/2 cup olive oil, then spread all of the tomatoes, the garlic and onions in the pan. Cook, stirring gently, until the garlic is browned, about 5 minutes. Season with salt and pepper. Transfer the pan to the oven and roast until the tomatoes are caramelized, 20 to 30 minutes.
• Remove the roasted tomatoes, garlic and onions from the oven and transfer to a large stockpot (set aside the cherry tomatoes for garnish). Add 3 cups chicken stock, the bay leaves and butter. Bring to a boil, then reduce the heat to medium and simmer until the liquid is reduced by one-third, 15 to 20 minutes. Remove the bay leaves.
• Add the basil to the pot. Use an immersion blender to puree the soup until smooth (or puree in a regular blender and return to the pot). Reduce the heat to low, add the heavy cream and adjust the consistency with the remaining 1 cup chicken stock, if necessary. Season with salt and pepper. Divide among bowls and top with the roasted cherry tomatoes; drizzle with olive oil.

CHEDDAR AND APPLE GRILLED CHEESE SANDWICHES

Steps:

• Put 2 slices of bread on a cutting board or work surface. Top each with two slices of cheese, the apple slices, a third slice of cheese and another piece of bread. Press down lightly.
• Heat 1 tablespoon butter in a large skillet over medium-low heat. Add the sandwiches and cook until the bread toasts and the cheese is slightly melted, 3 to 5 minutes. Flip with a spatula and add the remaining tablespoon of butter to the pan. Cook until the other side is toasted and the cheese is melted, about 3 minutes more, adjusting the heat as needed to keep the bread from burning before the cheese melts.?

BACON GRILLED CHEESE WITH APPLE RECIPE

Steps:

• Combine thyme, rosemary and salt into a small bowl and set aside.
• On one side of bread spread butter and sprinkle with dried herbs and spices. Repeat this on the other three slices of bread.
• Flip all the slices of bread over and lay sliced mozzarella on one slice and Havarti on the other side. Repeat this for the second sandwich.
• Place cooked bacon on top of mozzarella cheese. I use two slices per sandwich, but you could add more if you wish.
• Slice half of a small apple into thin slices using a pairing knife or mandoline slicer. I like to try and get mine 1/8-1/4 of an inch thick. Place sliced apple in a single layer on the opposite slice of bread you put the bacon on.
• Drizzle honey over top of the bacon and apples, and bring the two slices together forming your sandwich. Repeat with the second sandwich.
• Add your prepared sandwiches to a greased warm skillet. I like to cook mine on low heat for 5 minutes then flip and cook an additional 5 minutes on low. For the last minute on each side I crank the heat up and cook each side just until the outside of each slice of bread is crispy. If your cheese is not melted after 10 minutes, slowly increase the heat and watch it until melted.
• Once sandwiches are finished, remove from skillet, slice and serve with additional honey (optional) and enjoy!

OPEN-FACED GRILLED CHEESE WITH APPLE AND BACON

Steps:

• Preheat oven to 350 degrees. Place 4 slices bacon on a rimmed baking sheet (lined with parchment paper for easy cleanup); bake until crisp, 6 to 8 minutes per side. Drain on paper towels; tear each slice into quarters.
• Place 4 thick slices whole-wheat sandwich bread on clean baking sheet. Top with sliced cheddar cheese, red apple, quartered, cored, and sliced crosswise, and bacon. Bake until cheese has melted, 10 to 12 minutes.

GRILLED APPLE, CREAM CHEESE, AND BACON SANDWICHES

Steps:

• Mash cream cheese; add mayonnaise; beat until fluffy. Stir in apples and bacon.
• Spread between the bread slices.
• Brush both sides of sandwiches generously with melted butter.
• Grill in pan until golden brown.

TALEGGIO BACON AND APPLE GRILLED CHEESE

Steps:

• Toss the Taleggio in the freezer for 20 minutes to get it really nice and firm (don't forget about it!). Remove the orange rind and cut the cheese into slices about 1/4 inch thick.
• While the cheese is in the freezer, cook the bacon in a large saute pan over medium heat until brown and crispy on both sides, then transfer it to a plate lined with paper towels and reserve.
• Spread each piece of bread with a thin, even layer of mayonnaise or butter. Spread the other side of each piece of bread with Dijon. Lay the bread down on a baking sheet with the Dijon side facing up. It will be a bit messy. This is what happens with grilled cheese! The mess is worth it.
• Place an even layer of Taleggio on each piece of bread. Lay 3 bacon slices each on 4 pieces of the Taleggio-lined bread. Top the bacon with an even layer of apple slices (these are the bottoms, the ones with just cheese are the tops-together they make a pair!).
• Preheat a griddle or nonstick saute pan to medium. You will most likely have to work in batches, so also preheat the oven to 200 degrees F to keep the finished sandwiches warm. Place pairs of tops and bottoms (not yet sandwiched together) on the griddle or in the nonstick pan and cook until the underside gets brown and crusty and the cheese begins to melt, 5 to 7 minutes. Flip the tops onto the bottoms so the cheese is on the inside. Give each sandwich a press, flip it over, and cook for 1 to 2 minutes more. Keep the finished sandwiches in the oven and repeat the process with the remaining tops and bottoms.

CHEDDAR AND APPLE GRILLED CHEESE

Steps:

• In an 8-inch nonstick skillet over medium heat, cook the bacon until crisp, about 5 minutes. Tear in half and set aside.
• Into the same skillet, add the brown sugar, onions and 1 tablespoon of the butter. Cook, stirring as needed, until the onions are golden, about 5 minutes. Transfer to a plate and set aside.
• Build the grilled cheese by spreading one piece of bread with the mayonnaise. Sprinkle half of the grated cheese on top, followed by the onions. Place the apple slices and bacon on top of the onions, then add the rest of the cheese. Spread the other slice of bread with the mustard and put it mustard-side down on top of the cheese. Spread the outside of the top bread slice with 1 tablespoon butter.
• Transfer the sandwich to the skillet over medium-low heat, butter-side down. Spread the top of the sandwich with the remaining tablespoon butter. Toast each side of the sandwich until golden on the outside and the cheese is melted, 3 to 4 minutes per side. Cut in half and serve.

GRILLED CHEESE WITH APPLES AND BACON

Steps:

• Top 1 bread slice with 1 VELVEETA Slice, bacon and apples; cover with remaining VELVEETA and bread slices.
• Spread outside of sandwich with mayo.
• Cook in skillet on medium heat 3 min. on each side or until VELVEETA is melted and sandwich is golden brown on both sides.

BACON GRILLED CHEESE SANDWICH

Steps:

• Spread 3 tablespoons butter on one side of each slice of bread. Place bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with sliced brie. Sprinkle cheddar cheese mixture evenly over brie; add bacon. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

GRILLED CHEESE WITH BACON AND APPLES

Steps:

• Preheat oven to 400 degrees. Line baking sheet with foil and arrange bacon slices. They can be touching but make sure they do not overlap.
• Bake 15-25 minutes depending on your desired tastes - I like my bacon extra crispy so I went the full 25. Remove and drain on paper towels.
• Heat large skillet over medium heat.
• Assemble sandwich; generously spread Dijon on 4 slices of bread. Top with slices of cheddar, 3 pieces of bacon, apple slices and additional cheddar. Place the remaining bread on top and spread with butter.
• Place on skillet buttered side down and butter the remaining side. Cook until cheese starts to melt and bread is browned, about 4 minutes. Flip the sandwich and continue to cook until cheese is melted and bread is golden brown, about 2-3 minutes.

GRILLED BACON APPLE SANDWICH

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Spread the peanut butter onto two slices of bread; set aside. Spread the apricot jelly onto the remaining two slices of bread, and sprinkle with cayenne pepper to taste. Arrange half of the cooked bacon and half of the sliced apple onto each apricot jam-covered bread sliced. Top with the peanut butter smeared pieces of bread.
• Heat a large skillet over medium heat. Spread the butter over the outside of the sandwiches and place into the preheated skillet. Cook until golden brown and crispy, then turn the sandwiches over, and continue cooking until golden brown on the other side, about 4 minutes per side.