GRILLED BACON APPLE SANDWICH
This is a big, messy sandwich that sounds quirky but is delicious! Great for warming up in the fall and very kid-friendly. The proportions of this recipe are approximate, and feel free to change them to suit your needs. The bacon provides saltiness, the jelly provides sweetness, the apple provides tartness, and the cayenne pepper the spiciness. However, including all ingredients provides a more complex range of awesomeness.
Provided by niki.gillespie
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 2
Number Of Ingredients 7
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.
Nutrition Facts : Calories 832.5 calories, Carbohydrate 72.6 g, Cholesterol 76 mg, Fat 51.3 g, Fiber 7.8 g, Protein 28.5 g, SaturatedFat 19.4 g, Sodium 1233.3 mg, Sugar 35.7 g
CHEDDAR AND APPLE GRILLED CHEESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 1 sandwich
Number Of Ingredients 9
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 APPLE AND BACON
Provided by Tyler Florence
Time 20m
Yield 4 servings
Number Of Ingredients 11
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.
GRILLED THREE-CHEESE BACON SANDWICHES
Grilled cheese goes gourmet with this elevated take on the classic sandwich. Made with Gruyère, cheddar and American cheeses, this three-cheese grilled cheese sandwich with bacon takes a childhood favorite to new, delicious levels.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Spread 2 teaspoons mayonnaise on one side of each slice of bread.
- On the uncoated side of 2 bread slices, place 1 slice American cheese and 2 slices bacon. Top each with 1/4 cup cheddar cheese, 1/4 cup Gruyère cheese and 1 slice remaining bread, mayonnaise side out.
- Heat 12-inch nonstick skillet over medium heat. Add sandwiches; cook uncovered 3 to 4 minutes or until bottom sides are golden brown. Carefully turn; cook 2 to 4 minutes longer or until bottom sides are golden brown and cheeses are melted.
Nutrition Facts : Calories 700, Carbohydrate 35 g, Cholesterol 110 mg, Fat 4, Fiber 1 g, Protein 32 g, SaturatedFat 20 g, ServingSize 1 Sandwich, Sodium 1610 mg, Sugar 4 g, TransFat 1 g
GRILLED APPLE BACON SWEET PARSLEY CHEESE SANDWICH
I love sweet sandwich, such as fruit sandwich or adding ice cream or whipped cream to my sandwich. But for my husband, he needs something salty and meaty. To make both of us happy, I created this recipe. It was a big experiment but worked very well thanks to bacon! When I made this for the first time, I didn't cook the sandwich...
Provided by Hidemi Walsh
Categories Sandwiches
Number Of Ingredients 9
Steps:
- 1. Make parsley cheese spread. In a bowl, put parsley, sugar and lemon juice. Stir to combine. Cover the bowl with plastic wrap and refrigerate for 2 hours (until parsley is wilted and develops the flavor. you can refrigerate up to overnight).
- 2. After 2 hours, put cream cheese into a bowl. With hands, squeeze the parsley to remove excess liquid then put into the bowl. Mix to combine.
- 3. Slice apple into 1/4 inch thick lengthwise.
- 4. In a non-stick skillet, cook bacon over medium heat until crisp (but not too crisp) flipping once. Drain on paper towels.
- 5. Discard the excess bacon fat in the skillet, return the skillet on the stove and add apple slices to the skillet. Cook apples over medium heat until lightly brown flipping once.
- 6. On the bottom of brioche, put half of shredded cheddar cheese, bacon slices, apple slices, parsley cheese spread and the rest of shredded cheddar cheese. Put the top of the brioche to close sandwich.
- 7. In a cast iron skillet, melt 1/2 tablespoon of butter over medium heat. Place the sandwich and cook swirling occasionally until golden brown. Take the sandwich out of the skillet and place on a plate or cutting board.
- 8. Melt 1/2 tablespoon of butter in the same skillet. Return the sandwich to the skillet, cooked side up, and cook swirling occasionally until the second side is golden brown and cheese melt
BACON GRILLED CHEESE SANDWICH
Bacon lovers, this one's for you! Overflowing with cheese and crispy bacon, this grilled cheese recipe is so hearty, you won't even need a side of tomato soup. -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 767 calories, Fat 57g fat (29g saturated fat), Cholesterol 145mg cholesterol, Sodium 1405mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.
TALEGGIO BACON AND APPLE GRILLED CHEESE
Provided by Anne Burrell
Time 55m
Yield 4 servings
Number Of Ingredients 6
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.
GRILLED APPLE AND SWISS CHEESE SANDWICH
My mother taught me this recipe, and it has become one of my favorite quick meals. I find that Granny Smith apples work best, as well as a crunchy seed bread.
Provided by Nikkiling
Categories Main Dish Recipes Sandwich Recipes Grilled Cheese
Time 15m
Yield 1
Number Of Ingredients 4
Steps:
- Preheat a skillet over medium heat. Lightly brush one side of each slice of bread with the olive oil. Place 1 slice of bread, olive oil side down into the skillet, and arrange the apple slices evenly over the top. Sprinkle the Swiss cheese over the apple, then top with the remaining slice of bread, olive oil-side up. Cook until the bread is golden brown, then flip the sandwich over, and cook until the other side is golden brown and the cheese has melted, 1 to 2 more minutes.
Nutrition Facts : Calories 370.5 calories, Carbohydrate 33.9 g, Cholesterol 33.1 mg, Fat 19 g, Fiber 5.2 g, Protein 17.3 g, SaturatedFat 7.8 g, Sodium 338 mg, Sugar 10.7 g
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- Preheat the oven to 400°F. Lay the bacon in an even layer in a 12” cast-iron skillet. Roast in the oven for 18-20 minutes, or until crispy. Transfer the bacon to a plate line with paper towels and let drain.
- To the bacon fat, add the shallots over medium heat on the stovetop. Saute for 2-3 minutes until beginning to caramelize. Add the sliced apples. Cook for about 8 minutes, stirring often, until tender.
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