Fontina and Mozzarella Grilled Cheese with Bacon and Honeycrisp Apples
- Level: Easy
- Yield: 4 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1239
- Total Fat
- 106
- Saturated Fat
- 55
- Carbohydrates
- 18
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 54
- Cholesterol
- 293
- Sodium
- 2086
- Total: 25 min
- Active: 25 min
Ingredients
12 slices bacon
8 slices fresh mozzarella, 1/4 inch thick
8 slices pumpernickel
1 stick unsalted butter, at room temperature
1/4 cup Dijon mustard
16 slices fontina, thinly sliced from the deli
1 Honeycrisp apple, peeled and sliced really thinly
Directions
- Cook the bacon in a large saute pan over medium heat until brown and crispy on both sides. Transfer to a plate lined with paper towels and reserve.
- Preheat a griddle or nonstick saute pan to medium. Between two pieces of paper towels, pat dry the mozzarella.
- Spread each piece of bread with a thin, even layer of butter. Spread the other side of each piece of bread with Dijon. Lay the bread down with the Dijon sides facing up on a baking sheet.
- Place one slice of fontina, one slice of mozzarella and then another slice of fontina on each piece of bread. Lay 3 bacon slices on half of the slices of the cheese-lined bread. Top the bacon with an even layer of apple slices (these are the bottoms, the ones with just cheese are the tops--together they make a pair!).
- Place the tops and bottoms on the griddle butter-side down and cook until the bread gets brown and crusty and the cheese begins to melt, 5 to 7 minutes. When the cheese is nice and melty, flip the tops onto the bottoms so the cheese is on the inside. Give each sandwich a press, flip over and cook for 1 to 2 minutes more.
- Cut the sandwiches in half on the bias and serve hot.