It’s that time of year… the sun is rising a little later to crisp, cool temperatures, the kids are moaning to stay in bed a little longer, and your blissful sunny summer vacation is starting to feel just a little too far away already. But with the warm days of summer slipping through or chilly fingers, beautiful gourds, greenhouse-treasures, and apples! are gracing our shelves. There’s something really comforting about cozying up in a sweater with one of your favorite meals; ours is a grilled cheese. Yes, you may say it’s just a sandwich…. but it doesn’t have to be. With seasonal tart apples, smoky bacon, and oozy sharp cheddar, this isn’t just a sandwich… it’s a warm hug on a cold day, a nostalgic mainstay, a damn good quick dinner. And if you don’t like apples or bacon (you might be a little crazy), but you can throw just about anything between two slices of fresh bread and make a hearty, kid-friendly, speedy dinner for those nights when you’re running out the door to soccer practice or piano lessons or just need a little piece of cheesy heaven.
Market Sourced Ingredients
2 slices whole wheat bread from Yum Bakery
4 slices thick-cut bacon, cooked crisp from Spragg’s Meat Shop
4 slices Farm House Cheddar (we chose 8 years for it’s deliciously strong flavor) from Sylvan Star Cheese
1/2 Honeycrisp apple, cored, sliced thin from Souto Farms
*Brassica Whole Grain mustard from Blu Seafood
Preheat a seasoned grill pan or griddle over low to medium heat. Assemble this sandwich just as you would a traditional grilled cheese sandwich: spread 1 slice of bread with some whole grain mustard, then top with cheddar (you can go as little or a lot as you like; we covered most parts of the bread with thin slices of cheese), the bacon, the apple slices, finishing with another mustard-slathered slice of bread. We chose to use the Honeycrisp apple instead of say, Granny Smith, because it’s the perfect balance of tart and sweet that compliments the rich, sharp aged cheddar. Unlike Granny Smith that are really quite sour, these may just be the perfect apple.
Butter the outsides of the bread generously and transfer to the pan. Grill about 3 minutes per side until golden. Remove to a cutting board and cut the sandwich in half on the diagonal to serve. And if it’s a particularly crisp evening and you’re yearning for a hot bowl of soup to dip your ooey-gooey salty, sweet sandwich in, check out The Stock & Sauce Co. for a wide array of hearty, healthy soups.