Recipes from Our Kitchen: Grilled Apple, Bacon & Cheddar Sandwich
Grilled Apple, Bacon and Cheddar Sandwich
Yield: 4 servings
Seeing Eye graduate and co-chair of the cookbook committee, Christina Brino, loved this gourmet sandwich filled with thick slices of bacon, tart apple slices and homemade roasted onion mayo.
Tip: Use the onion mayonnaise in this recipe to make a delicious tuna salad.
Onion Mayonnaise
1 small red onion, chopped
1 teaspoon extra-virgin olive oil
1/2 cup mayonnaise
Salt and pepper to taste
Sandwich
8 slices (1/2-inch-thick) sourdough bread
8 slices thick-cut bacon, cooked crisp
8 slices Cheddar cheese
2–3 Granny Smith apples, cored and sliced thin
Butter
Line a rimmed baking pan with aluminum foil and arrange bacon slices in a single layer. Place in cold oven and bake at 375°F, until bacon is crisp, about 22 minutes. Remove bacon from pan and drain well. Meanwhile, in a small baking pan, toss together the chopped onion, olive oil, salt, and pepper. Bake, stirring occasionally, for about 35 minutes or until onion is very soft. Remove from oven, cool, and then blend in a food processor until finely chopped. Add mayo, season with salt and pepper, and blend until well combined.
To assemble the sandwiches, spread 1 slice of bread with some red onion mayo, then layer 1 slice of cheddar cheese, 2 slices of bacon, 1/4 of the apple slices (about 6 slices), and then end with 1 more slice of cheddar. Spread more of the mayo mixture on a slice of bread and place on top of the sandwich. Butter the outsides of the bread and assemble the remaining sandwiches.
Heat a large heavy skillet or griddle on medium-low and cook sandwiches for about 4 minutes on each side until cheese is melted. Cut the sandwich in half on the diagonal to serve.
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