Big Apple-Bacon Grilled Cheese Sandwich
The exciting flavors of New York City come alive with the combination of apple-bacon jam and rich, creamy cheddar. And like the city, this grown-up grilled cheese is sweet, spicy, sour and rich—a little bit of everything. Note: the jam, which keeps well in the refrigerator for a couple of weeks, is also the perfect condiment for pork roast.
A Grilled Cheese Recipe with a Smoky-Sweet Twist
The Big Apple-Bacon Grilled Cheese sandwich offers a tantalizing combination of flavors that meld together harmoniously. The sweetness of the apple contrasts beautifully with the smoky, savory bacon, while the creamy, melted cheese binds everything together in a rich, gooey delight. The crunch of the toasted bread adds a satisfying texture that complements the softness of the filling. This sandwich is an indulgent treat that strikes the perfect balance between sweet and savory, with each bite offering a burst of contrasting yet complimentary tastes. The enhanced heat conductivity and browning ability of stainless steel makes the Anolon Nouvelle Copper frying pan the ideal pan for this elevated grilled cheese recipe.
For the best experience, serve with a side of tangy coleslaw or a refreshing green salad to balance the richness of the sandwich. A bowl of tomato soup is another classic pairing that enhances the comforting qualities of this meal. You can make this delicious grilled cheese recipe for a hearty lunch or a casual dinner, making it ideal for a weekend treat or a quick weekday meal. Cooking this dish in an Anolon Nouvelle Copper skillet ensures even heat distribution, resulting in perfectly crispy bread and evenly melted cheese, enhancing the overall flavor and texture.
- Yield:
6 Servings
- Cuisine:
American
Ingredients
- 1 pound hickory smoked bacon, finely chopped
- 1 Granny Smith apple, peeled, cored, finely chopped
- 1/2 medium onion, finely chopped
- 1 cup apple cider vinegar
- 1/3 cup packed dark brown sugar
- 1/4 cup apple jelly
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
Sandwich
- 12 slices firm white bread
- 18 ounces Kerrygold Dubliner cheese, thinly sliced
- 1/8 teaspoon cayenne pepper
Directions
- Make the jam: cook the bacon in an Anolon Nouvelle Copper Skillet over medium heat, stirring occasionally, until lightly browned, about 15-17 minutes. Using a slotted spoon, transfer the bacon to baking sheet lined with paper towels and allow to drain. After the bacon has cooled transfer to a cutting board and chop it finer.
- Pour off all but 1 tablespoon of the bacon fat from the skillet and add the apple and onion; cook over medium heat until slightly softened, about 5-6 minutes. Stir in the cider, vinegar, sugar, jelly, cinnamon and cayenne pepper; increase the heat to medium-high, bring to a boil and cook 2 minutes. Add the bacon, reduce the heat to medium-low and gently simmer, stirring occasionally, until the liquid is syrupy, about 33-35 minutes. Transfer to a bowl and allow to cool. Wipe out the skillet.
- Place 6 slices of bread on a work surface and top each with 1 1/2 ounces of cheese. Spread each with a rounded tablespoon of the apple-bacon jam and top each with remaining the cheese. Top with the remaining slices bread. Spread the outside of each sandwich with the butter.
- Heat the skillet over medium-low heat. Add 2 sandwiches and cover the pan. Cook, turning once or twice, until the cheese has melted and the outside of each sandwich is golden brown, about 4 minutes per side. Repeat with remaining sandwiches. Let stand 1 minute before cutting sandwiches.