Taleggio Bacon And Apple Grilled Cheese Recipes
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.
TALEGGIO AND HAM GRILLED CHEESE
Steps:
- Fry the ham in a medium skillet until nicely warmed; set aside.
- Spread the pumpernickel slices with the mayonnaise.
- Place 2 slices of bread, mayo-side down, in the hot skillet. Divide the ham, asparagus and Taleggio between the slices. Place a second slice of bread, mayo-side up, on top. Cook, pressing down with a spatula, until golden brown on one side; flip, and continue cooking until golden brown on the reverse side and the cheese is melted.
- Cut in half and serve
GRILLED TALEGGIO SANDWICH WITH APRICOTS AND CAPERS
Buttery, salty and enduringly simple, the grilled cheese sandwich stands unrivaled in the universe of simple gastro-pleasures. It is the gateway sandwich to the land of hot sustenance, the first stovetop food many children learn to prepare by themselves. This deluxe grilled cheese is inspired by a dish at the Foundry on Melrose in Los Angeles.
Provided by Jennifer Steinhauer
Categories dinner, easy, lunch, quick, main course
Time 20m
Yield 4 sandwiches
Number Of Ingredients 9
Steps:
- Place apricots in small saucepan and add water just to cover. Bring to full boil and immediately remove from heat. Mix in capers, mustard and olive oil. Pulse in blender to chunky consistency; set aside.
- Spread one side of each bread slice evenly (to the edges) with 1/2 tablespoon butter. With buttered sides down, top four slices with 2 tablespoons of apricot mixture, handful of arugula and equal portions of cheese. Top with remaining slices, buttered side up.
- Place large skillet over high heat, and melt remaining 1 tablespoon butter. Reduce heat to low and add sandwiches. Cook until browned and crisp on both sides, about 2 minutes a side. Transfer to a platter lined with paper towels, and sprinkle each with a pinch of fleur de sel. Cut in half and serve.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 312 milligrams, Sugar 6 grams, TransFat 0 grams
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