Grilled Cheese with Cheddar, Apple, Bacon & Pickled Jalapenos

It’s grilled cheese time! Every now and then, I just need it. I always try to play around with ways of making them and the possibilities are really endless. This recipe uses a somewhat ordinary combination of cheddar and bacon but the addition of apple and pickled jalapenos makes it a little more interesting and well rounded. Got the pickled jalapeno idea from Check it out, some pretty awesome ideas there. I encourage you to get creative and play around with your grilled cheese, you never know what you might come up with.

Ingredients: 2 sandwiches

3-4 Slices of bacon per sandwich, cut into tiny strips

1 Cup of shredded Cheddar cheese

3/4 Apple, thinly sliced, I used Fuji and Green apples

Handful of pickled Jalapenos

4 Slices of bread



Stack up the bacon on top of each other and slice it into what the French call, “lardons” or small strips.

Put the strips in a cold pan and put the heat on medium low. You want to cook it slowly so the fat melts and the meat gets nice and crisp. If you cook it too fast, the meat gets crisp before the fat can melt and the fat gets chewy and tough. I hate that!

This what is should look like. Don’t let it get much more color than this, once you transfer it to some paper towel to drain off the oil, the bacon will continue to get color.

Transfer it to a paper towel.

Grate about, that much for two sandwiches. I’m guessing each mound is about a cup.

To cut the apple in thin, kinda half moons, stand the apple up and cut into the apple just before the point that you’d reach the core. Essentially, you’re coring the apple with four cuts. Then take each chunk, lay the apple flesh side down and make thin even slices.

On one slice of bread, sprinkle a generous layer of shredded cheese…

…then some bacon. Please, use more bacon than I did below, I cheated myself.

Then layer that apples…

…then the jalapenos…

…then one last layer of cheese.

Use the other slice of bread to close up the sandwich and schmear softened butter on the outside of the bread.

In a non-steak pan, add a bit more butter over medium-low heat. Put the buttered side of bread into the pan first and the schmear butter on the other side of the bread.

Once it gets a little golden color, flip it, then cook the same way on the other side. Keep checking the cheese to make sure its fully melting. If its not melting, keep flipping the sandwich to avoid burning one side until the cheese melts all the way.

Now if you are making a bunch of sandwiches for people, here’s a trick to keep then crisp and warm. Once you finish cooking it, wrap it in aluminum foil and pop it in a 400 degree oven. This will keep the cheese melty and sustain that crisp surface on the bread.

Slice if in half and enjoy!

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