Best Open Faced Grilled Cheese With Apple And Bacon Recipes

GRILLED CHEESE WITH APPLE AND BACON

Grilled Cheese with Apple and Bacon image

Provided by Tyler Florence

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 1/2 pounds assorted tomatoes (heirloom, vine and plum)
1/2 cup cherry tomatoes, for garnish (optional)
1/2 cup extra-virgin olive oil, plus more for drizzling
6 cloves garlic
2 small onions, sliced
Kosher salt and freshly ground pepper
1 quart chicken stock
2 bay leaves
4 tablespoons unsalted butter
1/2 cup chopped fresh basil
3/4 cup heavy cream

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.

GRILLED CHEESE WITH BACON AND APPLES

Grilled Cheese With Bacon and Apples image

I got this recipe off of Tyler Florence Ultimate. It was such a weird combo and I was in the mood for grilled cheese, so I tried it. WOW - I'll never have a plain old grilled cheese sandwich again! I'm adding some tweaks in his original recipe - this is how I made it. Bacon can be cooked in the oven or a skillet, I just prefer the oven so I used that.

Provided by lazy gourmet

Categories Lunch/Snacks

Time 40m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 6

Ingredients

8 slices thick white bread, bakery preferred not processed
12 ounces sharp cheddar cheese, thickly sliced
3 tablespoons butter or 3 tablespoons margarine
12 slices bacon
1/2 green apple, thinly sliced (no need to peel)
Dijon mustard

Steps:

Preheat oven to 400 degrees. Line baking sheet with foil and arrange bacon slices. They can be touching but make sure they do not overlap.
Bake 15-25 minutes depending on your desired tastes - I like my bacon extra crispy so I went the full 25. Remove and drain on paper towels.
Heat large skillet over medium heat.
Assemble sandwich; generously spread Dijon on 4 slices of bread. Top with slices of cheddar, 3 pieces of bacon, apple slices and additional cheddar. Place the remaining bread on top and spread with butter.
Place on skillet buttered side down and butter the remaining side. Cook until cheese starts to melt and bread is browned, about 4 minutes. Flip the sandwich and continue to cook until cheese is melted and bread is golden brown, about 2-3 minutes.