Grilled Apple Cheddar Bacon Sandwiches Recipes

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 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.?

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.

GRILLED CHEDDAR, BACON & APPLE SANDWICHES

Steps:

• Butter 1 side of all bread slices. Spread mustard and jam on the unbuttered sides of 4 slices of bread. Top with arugula, apple slices, 1 slice cheese,1 slice bacon, and another slice of cheese. Add top slices of bread (buttered-sides on outsides)
• Cook sandwiches in large non-stick skillet over medium-low heat, in batches if needed, until golden brown before turning to brown second side and cheese is melted. Cut sandwiches in half to serve.

GRILLED APPLE, CHEDDAR & BACON SANDWICHES

Steps:

• Top 1 bread slice with 1 cheese slice, 2 bacon slices and 1/4 of the apples; cover with second each cheese and bread slice. Repeat to make 3 additional sandwiches.
• Spread outsides of sandwiches with aioli.
• Cook, in batches, in large nonstick skillet on medium heat 3 to 4 min. on each side or until cheese is melted and sandwiches are golden brown on both sides.