½(Pink Lady) apple, thinly sliced with a mandolin**
16slicesGilman Harvest Vegetable cheese***(or cheese of your choosing)
Heat a large frying pan over medium-low heat.
Butter each slice of bread, using ½ tablespoon per slice.
Place two of the slices of bread, butter side down, in the pan. Add 4 slices of cheese to each, add 4-5 slices of apple to each, add 3 slices of bacon to each, add 4 more slices of cheese to each, then top with the remaining two slices of bread, butter side up.
Cover the pan and cook for around 7-8 minutes. Low and slow is the way to go to ensure melty cheese and a super crisp exterior.
Remove the lid and flip each grilled cheese. Cover and cook for an additional 7-8 minutes.
Remove the grilled cheeses from the pan, let cool slightly, devour.
*The bacon I used came from a butcher shop in Minneapolis called Ready Meats - it’s amazing :). **I used a Pink Lady, but I think this would work well with any type of apple with a crisp texture and slightly sweet/tart flavor, like a Honeycrisp. Avoid Red Delicious or Granny Smith here. ***I know you just did a double-take there. Before you think I’m trying to give you a coronary, “slices” here refer to thin slices taken from a 16-ounce block of cheese.