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.
- 6 slices applewood smoked bacon
- 6 Ounces sharp Cheddar, grated into medium/large shreds
- 1 Granny Smith apple, cored, peeled, and cut into 1/4-inch disk slices
- 1/4 Teaspoon cayenne
- 4 1/2-inch slices of raisin bread
- 2 Tablespoons unsalted butter
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.