Taleggio Grilled Cheese With Bacon And Honey Crisp Apples Food

GOUDA HONEYCRISP APPLE BACON GRILLED CHEESE

Steps:

• Cook bacon according to package instructions. Pan-fry until crispy or bake on a foil-lined baking sheet in preheated 400-degree oven for 20 minutes. If you want the bacon to be extra-crispy, cook for 2 minutes longer. Drain on a paper towel-lined plate.
• Place 1 gouda cheese slice on bread. Top with apple slices. May drizzle with honey or fig jam, if so desired. Top with another slice of gouda cheese. Top with crispy bacon.
• Spread butter on both sides of bread.
• Cook on medium-low heat (or even low) until lightly golden brown on each side and the cheese is melted.
• Cut in half and eat immediately.

THE ULTIMATE APPLE GRILLED CHEESE

Steps:

• Bacon: In a large non-stick pan over medium heat add 8 slices of bacon. Fry both sides until golden/crispy with the fat fully rendered down. Remove from pan, leave fat behind.
• Apples: Melt 1 tbsp butter into the pan then add the apple slices. Stir to coat and fry for around 5mins until they JUST begin to brown and soften slightly. Pour in 2 tbsp maple syrup along with your fresh thyme (optional). Lower the heat very slightly and stir to coat the apple. Gently fry until the apple is soft (but not breaking apart) and caramelized/sticky. Remove and wipe out the pan.
• Grilled Cheese: Butter one side of each of the slices of bread then flip half of them over. Top with grated cheddar, followed by 2 slices bacon, topped with caramelized apples and finish with gorgonzola (or more cheddar). Top with a second slice of bread butter-side-up.
• Fry: Add to a non-stick pan over medium heat and fry both sides until golden with the cheese just starting to leak out. You may need to do this in two batches. Serve up and enjoy!

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.

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.