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.

2
Servings
888
Calories Per Serving
Deliver Ingredients
Makes
2

Ingredients

  • 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

Directions

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.

Cheddar Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheddar Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Cheddar Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.

Nutritional Facts

Total Fat
74g
100%
Sugar
9g
N/A
Saturated Fat
35g
100%
Cholesterol
170mg
57%
Protein
33g
66%
Carbs
22g
7%
Vitamin A
339µg
38%
Vitamin B12
1µg
20%
Vitamin B6
0.3mg
16.7%
Vitamin C
0.2mg
0.3%
Vitamin D
1µg
N/A
Vitamin E
2mg
8%
Vitamin K
6µg
8%
Calcium
626mg
63%
Fiber
3g
12%
Folate (food)
31µg
N/A
Folate equivalent (total)
28µg
7%
Iron
0.9mg
4.8%
Magnesium
41mg
10%
Monounsaturated
25g
N/A
Niacin (B3)
4mg
19%
Phosphorus
541mg
77%
Polyunsaturated
7g
N/A
Potassium
373mg
11%
Riboflavin (B2)
0.5mg
28.7%
Sodium
1157mg
48%
Thiamin (B1)
0.3mg
19.7%
Trans
2g
N/A
Zinc
4mg
29%

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