Sharp Cheddar, Apples, and Bacon Grilled Cheese

Sharp Cheddar, Apples, and Bacon Grilled Cheese
Cheddar, Apple, and Bacon on Raisin Bread

St. Francis Winery

This classic combination works best on raisin bread. Sobocinski suggests serving the sandwich with St. Francis Cabernet, highlighting the wine's hints of black currant fruit, oak, vanilla, and tobacco.

Click here to learn how to pair your wine with grilled cheese sandwiches.


Preheat oven to 400 degrees.

Lay the bacon out onto a sheet pan lined with parchment paper. Cook in the oven for 12-17 minutes or until nicely browned and crisp.

Remove bacon from sheet pan onto a dish lined with a paper towel and allow to drain and cool.

Butter one side of each of the slices of raisin bread equally with the 2 tablespoons of butter.

Assemble the sandwiches by placing a quarter of the shredded Cheddar on the unbuttered side of one slice of bread, then 2 slices of apple, a pinch of cayenne (or more if you like), then 3 slices of crisp bacon, then more shredded Cheddar, all topped off with raisin bread, butted side facing out.

In a large sauté pan, cook the sandwiches on one side until golden brown, flip, and finish cooking in the preheated oven until nicely melted through. Allow sandwiches to rest for 3 minutes before cutting or eating.


Calories per serving:

894 calories

Dietary restrictions:

Low Carb

Daily value:



  • Fat 76g 116%
  • Carbs 20g 7%
  • Saturated 35g 177%
  • Fiber 3g 12%
  • Trans 2g
  • Sugars 9g
  • Monounsaturated 26g
  • Polyunsaturated 7g
  • Protein 33g 66%
  • Cholesterol 172mg 57%
  • Sodium 1,171mg 49%
  • Calcium 625mg 62%
  • Magnesium 41mg 10%
  • Potassium 371mg 11%
  • Iron 1mg 5%
  • Zinc 4mg 29%
  • Phosphorus 543mg 78%
  • Vitamin A 339µg 38%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 0mg 20%
  • Riboflavin (B2) 0mg 29%
  • Niacin (B3) 4mg 19%
  • Vitamin B6 0mg 17%
  • Folic Acid (B9) 30µg 8%
  • Vitamin B12 1µg 20%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 8%
  • Vitamin K 6µg 7%
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