BABS — bacon, apple, bleu cheese, and Swiss cheese — is essentially everything you need in one sandwich. You have your meat, your produce, and your dairy, all on perfectly toasted Rye bread.
This recipe is courtesy of Tillamook and Matt Breslow of the Grilled Cheese Grill in Portland, Oregon.
- 6 slices bacon
- Salted butter (preferably Tillamook), melted
- 4 slices Rye bread
- 8 baby Swiss cheese slices, preferably Tillamook
- 1/2 Cup bleu cheese crumbles
- 1 Braeburn apple, sliced to an even thickness
Preheat a countertop griddle to medium-high heat.
Cook the bacon evenly on both sides to your desired crispiness.
At the same time, brush butter onto one side of all slices of bread and put them on the grill, butter side down.
Top all bread slices evenly with Swiss cheese. On two slices of bread, spread the bleu cheese crumbles. To help the cheese melt faster, place a pot lid over both slices of bread.
When the bacon appears done, remove it from the grill and cut each piece in half. This will help it sit in the sandwich without spreading out past the crust.
Put the bacon onto the side with the bleu cheese, then place your sliced apples on top of the bacon.
Once the bread appears sufficiently browned, close the sandwich and flip it a few times to melt the cheese into the ingredients.
After a minute or so, remove from the griddle, cut, plate, and enjoy.