Saturday, 13 April 2013

Apple & Bacon Grilled Cheddar

Do you like grilled cheese sandwiches? I do and I don't. I'm not a fan when it's made with boring white or whole wheat bread with a slice of equally boring processed cheese slices. Yuck! I am a fan, however, when we take that popular sandwich up to the next level.

Meet the Apple & Bacon Grilled Cheddar on Pumpernickel! Now that's what I'm talking about!

Begin by frying up at least 1/2 pound of bacon. (I'll bet that got your attention). While the bacon is doing its thing, start thinly slicing a block of cheddar cheese. I prefer Armstrong Old Cheddar. Slice enough cheddar to cover the inside of your sandwich twice, and then set it aside. Wash an apple and cut it into thin slices, keeping the skin on but discarding the core and any seeds. Set your apple slices aside as well. Once the bacon is cooked, taking care not to overcook it, drain off the excess grease on paper towel and set it aside.

Now it's time to create the masterpiece. While preheating your frying pan, slice your pumpernickel bread to the desired thickness and butter (key word is: "butter," not margarine) one side only of each piece of bread. Once your frying pan is hot it's time to build the sandwich.

Place one slice of pumpernickel buttered side down on your hot frying pan. Cover it with one layer of the cheddar. Next add a layer of the sliced apple, followed by a layer of bacon, and then another layer of cheddar. Finally top the creation off with the other slice of pumpernickel, making sure that its buttered side is also on the outside of the sandwich.

Once the underside is a golden brown, carefully turn the sandwich over, ensuring that none of the yummy insides fall out. This part of the process can be a bit tricky.

Once all the cheddar is melted and your sandwich is a nice golden brown on both sides, remove from the pan, slice in half, and immediately begin to enjoy. Now isn't that better than the run-of-the-mill boring grilled cheese? Yes, I think so too.

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