Gouda Honeycrisp Apple Bacon Grilled Cheese Food

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!

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.

FONTINA AND MOZZARELLA GRILLED CHEESE WITH BACON AND HONEYCRISP APPLES

Steps:

• Cook the bacon in a large saute pan over medium heat until brown and crispy on both sides. Transfer to a plate lined with paper towels and reserve.
• Preheat a griddle or nonstick saute pan to medium. Between two pieces of paper towels, pat dry the mozzarella.
• Spread each piece of bread with a thin, even layer of butter. Spread the other side of each piece of bread with Dijon. Lay the bread down with the Dijon sides facing up on a baking sheet.
• Place one slice of fontina, one slice of mozzarella and then another slice of fontina on each piece of bread. Lay 3 bacon slices on half of the slices of the cheese-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!).
• Place the tops and bottoms on the griddle butter-side down and cook until the bread gets brown and crusty and the cheese begins to melt, 5 to 7 minutes. When the cheese is nice and melty, flip the tops onto the bottoms so the cheese is on the inside. Give each sandwich a press, flip over and cook for 1 to 2 minutes more.
• Cut the sandwiches in half on the bias and serve hot.

SMOKED GOUDA AND APPLE GRILLED CHEESE

Steps:

• Heat a griddle over medium-low heat.
• Butter bread slices on one side. Place 1/2 of the bread on the hot griddle, buttered-sides down. Add apple slices and shredded Gouda cheese to each slice, then top with remaining bread.
• Cook until golden brown, 3 to 5 minutes per side.