Open Faced Grilled Cheese With Apple And Bacon Recipes

OPEN-FACED TOMATO GRILLED CHEESE

Steps:

• Preheat a grill to medium high. Combine the olive oil, oregano, red pepper flakes and a pinch of salt in a small bowl. Brush the cut sides of the baguette with some of the flavored oil. Grill cut-side down until toasted, about 4 minutes.
• Rub the grilled sides of the baguette with the garlic. Top with the tomato slices, season with salt and cover with the provolone. Grill, covered, until the cheese melts, 3 to 5 minutes. Drizzle with the remaining flavored oil and season with salt. Cut into pieces.

APPLE AND BACON GRILLED CHEESE

Steps:

• Preheat a sandwich/panini press according to manufacturer's instructions.
• Set one slice of bread on a work surface. Top bread with 1 slice cheese, apple slices, bacon slices, and remaining 1 slice cheese. Place remaining bread slice on top.
• Cook sandwich in the preheated panini press until bread is lightly toasted and cheese begins to melt, about 5 minutes.

OPEN-FACED GRILLED CHEESE WITH APPLE AND BACON

Steps:

• Preheat oven to 350 degrees. Place 4 slices bacon on a rimmed baking sheet (lined with parchment paper for easy cleanup); bake until crisp, 6 to 8 minutes per side. Drain on paper towels; tear each slice into quarters.
• Place 4 thick slices whole-wheat sandwich bread on clean baking sheet. Top with sliced cheddar cheese, red apple, quartered, cored, and sliced crosswise, and bacon. Bake until cheese has melted, 10 to 12 minutes.

GRILLED CHEESE WITH BACON AND APPLES

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.

OPEN-FACED GRILLED CHEESE AND TOMATO SANDWICH

Steps:

• Toast the bread rounds in a toaster oven.
• Place cheddar cheese on top of bread rounds. Toast them in oven until cheese has melted.
• Top cheese with tomato slices. Season with salt and pepper to taste.

GRILLED CHEESE WITH APPLE AND BACON

Steps:

• Spread dijon mustard on 4 slices country white bread. Top with sliced cheddar cheese, cooked bacon and sliced Granny Smith apple, then top with 4 more slices bread. 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.
• Serve with Roasted Tomato Soup, recipe follows.
• Preheat the oven to 450 degrees F. Core and halve the tomatoes (leave the cherry tomatoes whole). Heat a flameproof roasting pan over medium-high heat. Drizzle with the 1/2 cup olive oil, then spread all of the tomatoes, the garlic and onions in the pan. Cook, stirring gently, until the garlic is browned, about 5 minutes. Season with salt and pepper. Transfer the pan to the oven and roast until the tomatoes are caramelized, 20 to 30 minutes.
• Remove the roasted tomatoes, garlic and onions from the oven and transfer to a large stockpot (set aside the cherry tomatoes for garnish). Add 3 cups chicken stock, the bay leaves and butter. Bring to a boil, then reduce the heat to medium and simmer until the liquid is reduced by one-third, 15 to 20 minutes. Remove the bay leaves.
• Add the basil to the pot. Use an immersion blender to puree the soup until smooth (or puree in a regular blender and return to the pot). Reduce the heat to low, add the heavy cream and adjust the consistency with the remaining 1 cup chicken stock, if necessary. Season with salt and pepper. Divide among bowls and top with the roasted cherry tomatoes; drizzle with olive oil.

1940'S OPEN FACE BACON & CHEESE BROILED SANDWICH

Steps:

• 1. Put toast on a broiler rack. Add cheese. cut bacon in half,or 3rds and arrange on top of cheese, side by side. Broil till bacon is almost done, and the cheese starts to melt.
• 2. This is for one person... Depending on the size of your broiler...you could make up to six at a time. Watch closely so's not to burn.
• 3. Those are not real ants, on my tablecloth! I had made these cloths for a picnic I had at home..Cute? eh? The kids loved them.