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  • Writer's pictureMichelle Iannelli-Rubin

Caramelized Apple & Bacon Grilled Cheese

The perfect blend of Fall flavors in a sweet, savory and satisfying mel this caramelized apple bacon grilled cheese was over the top in flavor and satisfaction. I used 1 skillet to make this decadent treat. The cross over of flavors elevated this classic and worked impeccably well.


To recreate this grilled cheese, pick a bread you love! I used our all time favorite French Peasant Bread by our New York State baker, Heidelberg Bread. You'll start by frying the bacon until its crispy. Remove it from the pan, and while using the same pan, add your thinly sliced Granny Smith Apples and shallots. Keep them over a medium heat to allow them all to caramelize in the hot bacon fat. While apples and shallot are cooking, smear your slices of bread with butter and place on parchment paper with butter side down. You'll begin to assemble the sandwiches with your freshly grated cheddar and gruyere. Then you'll layer your bacon atop. Then some more shredded cheddar and gruyere and then, once the apples and shallots become nice and soft, with golden edges, top them to the cheese.




Ingredients

For 4 servings

  • 6 oz raw bacon

  • 1 shallot, thinly sliced

  • 2 large apples, thinly sliced

  • kosher salt

  • freshly cracked black pepper

  • 4 oz shredded white cheddar cheese

  • 4 oz shredded gruyere cheese

  • 6 green onions sliced thin

  • 8 slices bread (about ¼” thick)

  • 4 tbsp butter


Directions

  1. Cook bacon in a caste iron skillet or frying pan until crispy. Transfer the bacon to a plate line with paper towels and let drain.

  2. Add shallots to the bacon fat over medium heat. Saute for 2-3 minutes until they begin to caramelize. Add the sliced apples. Cook for 8 minutes, stirring often, until tender.

  3. While apples are caramelizing, spread butter on the outer sides of your bread and lay flat with butter side down on a piece of parchment paper. This is where you will build your sandwiches.

  4. Combine the shredded cheddar and gruyere in a small bowl with sliced green onions. Toss to combine. Assemble the sandwiches. Distribute 1/2 the cheese between four of the slices. Layer bacon, then distribute remaining cheese. Top with the caramelized apples. Close with the remaining bread and press down firmly.

  5. Heat the skillet back over medium heat. Melt 2 tablespoons of butter. Place two of the sandwiches in the hot butter. Cook until golden brown and the cheese has melted, carefully flipping halfway through, about 2-3 minutes per side. Be sure to cover your skillet while the sandwiches are cooking to ensure an even melt of the cheese throughout.

  6. Transfer the sandwiches out of the skillet and repeat with the remaining butter and sandwiches. Cut each sandwich in half. Season with a pinch of salt. Top with the remaining apples and sliced green onions.


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