Grilled Cheese With Apple And Bacon
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
61
Spice
38
Sweetness
47
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
6 cloves
Garlic2 small
Onion (sliced)4 tbsps
Unsalted Butter1 cup
Basil (chopped fresh)3 cup
Heavy CreamDirections:
1
Spread dijon mustard on 4 slices country white bread
2
Top with sliced cheddar cheese, cooked bacon and sliced Granny Smith apple, then top with 4 more slices bread
3
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
4
Serve with Roasted Tomato Soup, recipe follows
5
Preheat the oven to 450 degrees F
6
Core and halve the tomatoes (leave the cherry tomatoes whole)
7
Heat a flameproof roasting pan over medium-high heat
8
Drizzle with the 1/2 cup olive oil, then spread all of the tomatoes, the garlic and onions in the pan
9
Cook, stirring gently, until the garlic is browned, about 5 minutes
10
Season with salt and pepper
11
Transfer the pan to the oven and roast until the tomatoes are caramelized, 20 to 30 minutes
12
Remove the roasted tomatoes, garlic and onions from the oven and transfer to a large stockpot (set aside the cherry tomatoes for garnish)
13
Add 3 cups chicken stock, the bay leaves and butter
14
Bring to a boil, then reduce the heat to medium and simmer until the liquid is reduced by one-third, 15 to 20 minutes
15
Remove the bay leaves
16
Add the basil to the pot
17
Use an immersion blender to puree the soup until smooth (or puree in a regular blender and return to the pot)
18
Reduce the heat to low, add the heavy cream and adjust the consistency with the remaining 1 cup chicken stock, if necessary
19
Season with salt and pepper
20
Divide among bowls and top with the roasted cherry tomatoes; drizzle with olive oil
21
Photograph by Ryan Liebe