April 9, 2015
Apple, Bacon, and Cheese Grilled Sandwiches
This fall I needed some fast and easy dinners, but I didn’t want to serve up something old and dull. A little experimentation resulted in this jazzed up version of an old favorite. I’m not sure we’ll be eating plain old grilled cheese sandwiches any more. We’re spoiled now. I recommend beginning, as I do each time I make these, by opening a chilled bottle of Glorie Riesling and pouring a glass for yourself. Take a sip or two and continue.
Good, dense, fresh, bakery sandwich bread (I’m partial to Price Chopper’s Hearty Tuscan)
a honey crisp apple
center cut, sliced bacon
shredded cheese (I shred some from a block of cheddar and mix it with some shredded Mexican-blend)
some sweet onion
Hellman’s mayo (There is no good substitute, imho.)
Preheat the oven to 350 degrees. Line a cookie sheet with aluminum foil and place bacon slices on it in a single layer. Bake for 8-10 minutes or until done. Remove bacon from the cookie sheet and place on a double thickness of paper towel to absorb any grease.
While bacon is baking, lay out two slices of bread for each sandwich. Swipe some Hellman’s on the top bread slice of each sandwich. Thinly slice both the onion and the apple. Now we’ll build the sandwich one layer of flavor at a time:
First, place some of the sweet onion slices on the bottom bread slice.
Then, sprinkle some of the shredded cheese on top of the onion. Hard to say how much. It depends on the size of your sandwich bread and how much you love cheese. You may have to make these more than once to find your ideal amount.
Add a single layer of apple slices next.
Place bacon slices on top of the apple layer, cutting to fit or letting them hang out.
Sprinkle some more shredded cheese on top of the bacon.
Now place the top slice of bread onto the whole pile.
Spread some butter on the top of the sandwich.
Heat a griddle or frying pan and proceed however you usually do when making grilled cheese sandwiches at your house. I do find it helpful to place a large pan lid over the sandwich after I add butter to the top side. I think it helps the cheese to melt evenly in the sandwich. Also, be extra careful when it’s time to flip the sandwich over. It won’t be all glued together like a regular grilled cheese. I tend to turn it up on its side first, pushing it against the spatula so it doesn’t come apart, and then carefully lay it down on the uncooked side so it will all stay together. Slice in half and enjoy with some more of that Glorie Riesling you opened at the beginning of this process!