Indulge in a delightful culinary adventure with our tantalizing open-faced grilled cheese sandwiches, where melted cheese meets the sweetness of apples and the savory crunch of bacon. This unique combination of flavors, textures, and aromas will tantalize your taste buds and leave you craving more. Explore our diverse selection of recipes, each offering a unique twist on this classic comfort food. Discover the perfect balance between sweet and savory with our Applewood-smoked bacon and Granny Smith apple grilled cheese, or embrace the tangy goodness of our blue cheese and caramelized onion variation. For a vegetarian delight, try our roasted red pepper and goat cheese grilled cheese, or satisfy your craving for a hearty and filling meal with our bacon, avocado, and tomato grilled cheese. Whichever recipe you choose, you're in for a culinary treat that will make your taste buds sing.
Here are our top 6 tried and tested recipes!
GRILLED CHEESE WITH APPLE AND BACON
Provided by Tyler Florence
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Spread dijon mustard on 4 slices country white bread. Top with sliced cheddar cheese, cooked bacon and sliced Granny Smith apple, then top with 4 more slices bread. Butter the sandwiches, then cook in a skillet over medium-low heat until the cheese melts and the bread is golden, about 3 minutes per side.
- Serve with Roasted Tomato Soup, recipe follows.
- Preheat the oven to 450 degrees F. Core and halve the tomatoes (leave the cherry tomatoes whole). Heat a flameproof roasting pan over medium-high heat. Drizzle with the 1/2 cup olive oil, then spread all of the tomatoes, the garlic and onions in the pan. Cook, stirring gently, until the garlic is browned, about 5 minutes. Season with salt and pepper. Transfer the pan to the oven and roast until the tomatoes are caramelized, 20 to 30 minutes.
- Remove the roasted tomatoes, garlic and onions from the oven and transfer to a large stockpot (set aside the cherry tomatoes for garnish). Add 3 cups chicken stock, the bay leaves and butter. Bring to a boil, then reduce the heat to medium and simmer until the liquid is reduced by one-third, 15 to 20 minutes. Remove the bay leaves.
- Add the basil to the pot. Use an immersion blender to puree the soup until smooth (or puree in a regular blender and return to the pot). Reduce the heat to low, add the heavy cream and adjust the consistency with the remaining 1 cup chicken stock, if necessary. Season with salt and pepper. Divide among bowls and top with the roasted cherry tomatoes; drizzle with olive oil.
CHEDDAR AND APPLE GRILLED CHEESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 1 sandwich
Number Of Ingredients 9
Steps:
- In an 8-inch nonstick skillet over medium heat, cook the bacon until crisp, about 5 minutes. Tear in half and set aside.
- Into the same skillet, add the brown sugar, onions and 1 tablespoon of the butter. Cook, stirring as needed, until the onions are golden, about 5 minutes. Transfer to a plate and set aside.
- Build the grilled cheese by spreading one piece of bread with the mayonnaise. Sprinkle half of the grated cheese on top, followed by the onions. Place the apple slices and bacon on top of the onions, then add the rest of the cheese. Spread the other slice of bread with the mustard and put it mustard-side down on top of the cheese. Spread the outside of the top bread slice with 1 tablespoon butter.
- Transfer the sandwich to the skillet over medium-low heat, butter-side down. Spread the top of the sandwich with the remaining tablespoon butter. Toast each side of the sandwich until golden on the outside and the cheese is melted, 3 to 4 minutes per side. Cut in half and serve.
1940'S OPEN FACE BACON & CHEESE BROILED SANDWICH
In the early 40's. During the War years my mom and dad worked in war plants, long hours. I being the oldest daughter,(not yet in my teens then,) had to make dinner, for my younger siblings. This was one of our favorite foods...besides, hot dogs with catsup, and always cold cereal! I have heard that now a days people add a slice...
Provided by Nancy J. Patrykus
Categories Sandwiches
Time 10m
Number Of Ingredients 3
Steps:
- 1. Put toast on a broiler rack. Add cheese. cut bacon in half,or 3rds and arrange on top of cheese, side by side. Broil till bacon is almost done, and the cheese starts to melt.
- 2. This is for one person... Depending on the size of your broiler...you could make up to six at a time. Watch closely so's not to burn.
- 3. Those are not real ants, on my tablecloth! I had made these cloths for a picnic I had at home..Cute? eh? The kids loved them.
OPEN-FACED TOMATO GRILLED CHEESE
Provided by Food Network Kitchen
Time 20m
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Preheat a grill to medium high. Combine the olive oil, oregano, red pepper flakes and a pinch of salt in a small bowl. Brush the cut sides of the baguette with some of the flavored oil. Grill cut-side down until toasted, about 4 minutes.
- Rub the grilled sides of the baguette with the garlic. Top with the tomato slices, season with salt and cover with the provolone. Grill, covered, until the cheese melts, 3 to 5 minutes. Drizzle with the remaining flavored oil and season with salt. Cut into pieces.
GRILLED CHEESE WITH BACON AND APPLES
I got this recipe off of Tyler Florence Ultimate. It was such a weird combo and I was in the mood for grilled cheese, so I tried it. WOW - I'll never have a plain old grilled cheese sandwich again! I'm adding some tweaks in his original recipe - this is how I made it. Bacon can be cooked in the oven or a skillet, I just prefer the oven so I used that.
Provided by lazy gourmet
Categories Lunch/Snacks
Time 40m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Line baking sheet with foil and arrange bacon slices. They can be touching but make sure they do not overlap.
- Bake 15-25 minutes depending on your desired tastes - I like my bacon extra crispy so I went the full 25. Remove and drain on paper towels.
- Heat large skillet over medium heat.
- Assemble sandwich; generously spread Dijon on 4 slices of bread. Top with slices of cheddar, 3 pieces of bacon, apple slices and additional cheddar. Place the remaining bread on top and spread with butter.
- Place on skillet buttered side down and butter the remaining side. Cook until cheese starts to melt and bread is browned, about 4 minutes. Flip the sandwich and continue to cook until cheese is melted and bread is golden brown, about 2-3 minutes.
GRILLED CHEESE WITH APPLES AND APPLE BUTTER
If Cheddar on a slice of apple pie sounds good to you, you will love this twist on a grilled cheese sandwich, which marries salty and sweet elements between two caramelized pieces of buttery bread. Look for dark apple butter, with no added sugar, since it will have the richest flavor. Unlike most grilled cheese recipes, which call for building the sandwiches, cooking them on one side, then flipping, this one calls for cooking the sandwiches open-faced, then assembling them.The cheese melts more quickly and reliably if cooked this way. Depending on the size of your bread slices and your skillet, you may be able to cook two sandwiches at a time. You could also have two pans going, or just serve them as they are finished. To serve all four at once, just transfer the cooked sandwiches to a baking sheet in a 200-degree oven while you crisp up the remaining sandwiches on the stovetop.
Provided by Susan Spungen
Categories dinner, easy, lunch, weeknight, sandwiches, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a large, 12-inch skillet over medium-high. Add 1 tablespoon butter, then add apples, shallots, rosemary and a pinch of salt. Cook, tossing occasionally, until apples are golden and softened, 8 to 10 minutes, reducing the heat if shallots threaten to burn. Transfer mixture to a plate; set aside.
- Rinse and dry the pan, and set over medium heat. Melt 1 tablespoon butter (2 tablespoons if you're cooking two sandwiches at a time). Spread one side of each bread slice with 1 tablespoon apple butter (this will be the inside of the sandwich). With the apple butter-side facing up, top four of the bread slices with 1 ounce Cheddar each; divide the apple mixture among the remaining four slices of bread. (Don't assemble the sandwiches yet: The topped slices are first cooked, then combined.)
- Add one Cheddar-topped piece and one apple-topped piece to the pan (two of each if your pan can accommodate it), drizzle 2 teaspoons of water in the pan, and cover. Cook until cheese is melted and bread is golden and crisp, 5 to 7 minutes. Reduce heat if bread is browning too fast. Sandwich the two pieces together, cut in half, and serve immediately. Repeat with remaining ingredients, adding more butter to then pan if necessary.
Tips:
- Use a sturdy bread that can hold up to the toppings, such as a sourdough or a hearty white bread.
- Slice the apples thinly so that they cook quickly and evenly.
- Use a good quality bacon that is thick-cut and has a good smoky flavor.
- Grate the cheese so that it melts quickly and evenly.
- Use a heavy skillet or griddle so that the sandwich cooks evenly.
- Cook the sandwich over medium heat so that the bread has time to toast and the cheese has time to melt.
- Serve the sandwich immediately with your favorite sides, such as a side salad or a bowl of soup.
Conclusion:
Whether you're looking for a quick and easy lunch or a hearty and satisfying dinner, this open-faced grilled cheese with apple and bacon is sure to hit the spot. With its combination of sweet, savory, and salty flavors, this sandwich is sure to become a new favorite. So next time you're in the mood for a grilled cheese, give this recipe a try - you won't be disappointed!
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