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Oh wow, a cheese fondue in a sandwich...awesome!
I only had Granny Smith apples, and sliced them really thin. Absolutely delicious. Thanks for posting, Amos!
 Pick or purchase your favorite apple... |
 Peel, core and slice the apple... |
 Bacon on parchment paper (or foil) and into the oven for 15 minutes... |
 Choose your bread wisely. I decided on an Italian sourdough... |
 Just the right density to let enough heat through to melt the cheese... |
 I've decided to go with a spicy Dijon mustard & a rich mayonnaise as I wait for the bacon... |
 Bacon's done, so I lay it on the cheese... |
 Down go the apple slices on the bacon, then we flip the mayo-cheese slice on top of the apple, drop some butter in the pan and... |
 Grilled Bacon, Cheese and Apple on an Italian Sourdough - Not Just Any Grilled Cheese Sandwich |
 The skillet coaxes a gorgeous toasty finish as the cheese melts to try to hold this masterpiece together. Done! |
 Old Glory & the Flag of Michigan |
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Ah, the humble grilled cheese. At one time, the least expensive thing on a menu. Now you're probably looking at entree prices. Friends, if you are going to pay good money in these bad times for a grilled cheese sandwich, I say it is time to make it yourself - and we're talking about not just any grilled cheese sandwich.
Let's layer some awesome flavors and textures into this number.
Does the bread matter? Well, yes, it does. You do not want a bread that is so dense that griddle or pan heat can't penetrate to melt cheese, and you don't want a brittle, nut and seed loaded bread that will break apart between bites, or a really soft-centered bread that gets all crumby when you cut it.
I like a sourdough bread for this. You may want a quality whole wheat, or even a Baltic or Lithuanian rye - if it is slightly to the sweet side, so much the better! Rule of thumb: if it toasts really well, that is the bread to use. Thanks for the inspiration goes to Ty Florence.
Ingredientes
- 2 pieces of bread
- 3 Tbsp sweet butter (very soft or melted)
- 2 pieces of Gruyere cheese (nutty, melts well) or your choice
- 3 strips of Bacon - thick sliced, hickory smoked
- 1 Braeburn apple (or your choice), peeled, cored and sliced
- 1 Tbsp zesty (if you like zesty) mustard, or your favorite
- 1 Tbsp mayonaise (even Miracle Whip - this sandwich is a pleasure vehicle)
Direcciones
- Cook the bacon first. I recommend baking bacon - it stays flat, won't burn and get crunchy while you prepare the rest of the sandwich. Preheat the oven to 350^. Line a baking sheet with foil or parchment paper. Place the bacon on the sheet and set the timer for 15 minutes. When the timer dings, flip the bacon and let bake for 5 minutes. When the timer dings again, remove the bacon and turn off the oven. Lay the strips on a paper towel and keep them warm in the oven until you are ready to use them. Meantime
- Peel, core and slice the apple into 1/2 moons
- Spread the mustard on one piece of bread
- Spread mayo on the other piece
- Lay some cheese on the mustard
- Cover that cheese with apple
- Cover the apple with the bacon
- Lay the other piece of cheese on the bacon
- Place the piece of bread with the mayo and cheese on the assembly
- Preheat your griddle or skillet on med-low - you want to extend the cooking time by using lower heat to melt everything together without scorching the buttered bread, but you want it toasty brown.
- Now the tricky part: you want to carefully get this assebage into the skillet or on the griddle without a problem. Drop a few knobs of butter into the skillet, lay the sandwich on the butter and swirl the sandwich around to distribute melting butter all over the bottom piece. You can put a couple of pieces of butter on the top piece of bread now. I recommend putting a cover on the skillet for several minutes to relax the cheese. Remember - med-low heat.
- After a few minutes, 8 or so, lift the sandwich with a spatula to evaluate the toasting. If the color is right, gently flip to toast the second side, and cover for a few more minutes. You do want that cheese to melt and bind the contents together.
- With a spatula, remove the sandwich to the cutting board and let it cool for a few moments, so that when you carefully slice it, everything doesn't slide all over.
- Plate & serve
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 280g | |
| Calories 1265 | |
| Calories from Fat 963 | 76% |
| Total Fat 108.32g | 135% |
| Saturated Fat 48.4g | 194% |
| Trans Fat 0.0g | |
| Cholesterol 253mg | 84% |
| Sodium 1625mg | 68% |
| Potassium 331mg | 9% |
| Total Carbs 39.09g | 10% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.7g | 1% |
| Protein 34.75g | 56% |
Evaluaciones
Comentarios
24 de Enero de 2013This grilled cheese does sound very different, but still tasty. My kid loves grilled cheese as much as i do. We can try this one day.
07 de Abril de 2011Looks excellent!
If you're ever in Toronto, you should stop by "The Grilled Cheese" in Kensington Market. I think you'd like the concept.
30 de Marzo de 2011Granny Smiths are terrific on this! I also like a sharp cheddar cheese or a pepper jack... isn't this fun?!
29 de Marzo de 2011Incredible is the word I'm looking for I will never eat a plain grill cheese again
