Description
An indulgent twist on the classic grilled cheese sandwich, featuring salty beef bacon, sharp cheddar, tart Granny Smith apples, and a drizzle of spicy hot honey.
Ingredients
- 8 slices artisan bread (sourdough recommended)
- 4 tablespoons unsalted butter, softened (for grilling)
- 8 slices thick-cut beef bacon
- 6 ounces sharp cheddar cheese, grated or thinly sliced
- 1 medium Granny Smith apple, cored and thinly sliced
- 2 tablespoons hot honey (for assembling)
- Pinch flaky sea salt (optional)
Instructions
- Make the hot honey: In a small saucepan, combine ½ cup honey, 1-2 tablespoons red pepper flakes, and ½ teaspoon apple cider vinegar if using. Warm gently over low heat for 5–7 minutes, then let steep for 15–20 minutes. Reserve 2 tablespoons for the sandwiches.
- Cook the beef bacon: Fry in a skillet over medium until crisp, or bake on a rimmed tray at 400°F (200°C) for 12–18 minutes. Reserve 1–2 teaspoons of the rendered bacon fat and set aside.
- Prepare fillings: Thinly slice the Granny Smith apple and grate or slice the cheddar.
- Butter the bread: Spread softened butter on one side of all 8 slices.
- Build the sandwiches: Layer half the cheddar, apple slices, broken bacon, and a drizzle of hot honey on 4 slices of buttered bread. Add remaining cheddar on top, and close with the other buttered slices, butter-side-up.
- Heat the skillet: Warm a heavy skillet over medium-low heat and add reserved bacon fat or a little butter.
- Grill the sandwiches: Cook the sandwiches for 4–6 minutes per side until golden and melted, pressing gently with a spatula.
- Rest and serve: Transfer to a cutting board, let rest 2–3 minutes, then slice and serve, finishing with flaky sea salt and extra hot honey if desired.
Notes
For a vegetarian version, swap beef bacon for smoked tempeh or mushroom bacon. Store leftovers in an airtight container for up to 3–4 days.