Cheddar, Bacon and Apple Grilled Cheese Sandwich

Cheddar and Bacon Grilled Cheese Sandwich Recipe

The power of great ingredients is never more apparent than when they’re used to elevate a taken-for-granted staple. Here’s a grilled cheese sandwich that may change the way you think about the category. It brings a balance of sweet, tart apple and smoky, crunchy bacon to the deceptively humble confines of a cheese sandwich. High-quality bread takes the sandwich to a new level.–Terrance Brennan

LC Grilled Cheese Sandwiches For Guests Note

Entertaining just got a heck of a lot easier. Yes, we’re granting you permission to serve grilled cheese to guests. Don’t let the relatively dainty appearance of these diminutive grilled Cheddar and bacon sandwiches fool you. They’re nothing if not satiating. Even when they take the form of wee finger food. Or a late-night nosh for one.

Cheddar and Bacon Grilled Cheese Sandwich Recipe

  • Quick Glance
  • 20 M
  • 20 M
  • Serves 2 to 4

Ingredients

  • 8 slices (about 6 ounces) applewood-smoked bacon
  • 6 ounces (about 1 cup grated) Cheddar, at room temperature
  • 4 slices (from a medium to large loaf) country bread, sliced 1/2 inch thick
  • 1/4 Granny Smith apple, peeled, cored, and sliced 1/16 inch thick
  • 2 tablespoons (1 ounce) unsalted butter, at room temperature

Directions

  • 1. Preheat the oven to 325°F (163°C).
  • 2. Arrange the bacon in a single layer on a rimmed baking sheet and bake, turning once after 10 minutes, until crisp, about 20 minutes, depending on the thickness. Transfer the bacon to paper towels to drain.
  • 3. Divide half the cheese between 2 slices bread and then divide the apple slices between them. Place 4 slices cooked bacon on each sandwich, top with the remaining cheese, and sandwich with the remaining bread slices. Spread the outside of each sandwich with 1/2 tablespoon butter per slice of bread. (You can cover and refrigerate the sandwiches for an hour or so before heating them.)
  • 4. Heat a large nonstick skillet over medium heat. Add the sandwiches and cook until golden brown and the cheese has melted, 3 to 4 minutes per side, pressing down with a spatula to flatten the sandwiches. (If the bread looks golden and done but the cheese hasn’t completely melted, arrange the sandwiches in a single layer on a baking sheet and finish them in the still-warm oven.)
  • 5. Transfer the grilled cheese sandwiches to a cutting board and cut them in half or, if desired, into bite-size pieces (about 8 per sandwich). Arrange the grilled cheese on a plate or platter and serve.
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Comments

  1. I want to suggest one more addition to this sandwich. A sprinkle of fennel seeds. The combination of cheddar, apple and fennel is really good.

  2. I made a very similar sandwich last year for National Grilled Cheese month in April. Which is crazy in itself; spring is not quintessential grilled cheese time to my knowledge! But it turned out to be one of my favorites and I can’t deny that using a croissant for bread made it so. I can attest to this being an amazing flavor combination.

    1. Lovely, thanks so much, Barb! And I have yet to discern any rhyme or reason behind the timing of many, many a national day or week or month…

  3. I love this twist on a classic. Instead of placing the raw apple directly on the sandwich, I decided to cook the sliced apple right after I fried the bacon in my cast iron. The residual bacon drippings gave an even deeper flavor to the apple and I liked the texture of the cooked apple on the grilled cheese. I will definitely make this again!

    1. Oooooh, nice! I love that, mdd7hg. Many thanks for taking the time to share that. Look forward to hearing which recipe on the site you try next!

  4. This recipe sounds absolutely delicious – Do you think any other types of apples would work well or does it need the tartness of the Granny Smith?

  5. A perfect combination. I love how the apple and the bacon play together, bringing out the richness and tanginess of the cheese all at once. <3

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