Grilled Apple, Bacon and Cheddar Sandwich with Roasted Red Onion Mayo

Grilled Apple, Bacon and Cheddar Sandwich with Roasted Red Onion Mayo Recipe

Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 2

Introduction

Grilled Apple, Bacon and Cheddar Sandwich with Roasted Red Onion Mayo is a delicious and savory sandwich that combines the flavors of crispy bacon, sharp cheddar cheese, sweet apple slices, and tangy roasted red onion mayo. This recipe is perfect for a quick and satisfying lunch or dinner.

History

The combination of apples, bacon, and cheddar cheese is a classic flavor pairing that has been enjoyed for generations. This sandwich takes that classic combination to the next level with the addition of roasted red onion mayo, which adds a rich and savory flavor to the dish.

Ingredients

Sandwich

2 slices (0.5 inch-thick) sourdough, multi-grain or another hearty bread
4 slices thick-cut bacon, cooked crisp
4 slices cheddar
0.5 granny smith apple, cored, sliced thin
Roasted red onion mayo, recipe follows
butter

Roasted red onion mayo

1 medium red onion, chopped
2 tsp olive oil
salt and pepper
1 cup mayonnaise

How to prepare

Sandwich

Preheat a seasoned grill pan or griddle over medium heat.
Assemble this sandwich just like a traditional grilled cheese sandwich: spread 1 slice of bread with some red onion mayo, then top with 2 slices of cheddar, bacon, apple slices, and 2 more slices of cheddar. Finish with another slice of bread spread with mayo.
Butter the outsides of the bread and transfer to the hot grill.
Grill for about 3 minutes per side, as this sandwich is thick.
Remove to a cutting board and cut the sandwich in half diagonally to serve.

Roasted red onion mayo

Preheat the oven to 375°F (191°C).
On a small rimmed baking sheet, toss the red onion, olive oil, salt, and pepper together.
Roast in the oven for 25 to 30 minutes until the onion is very soft, stirring occasionally.
Remove from the oven and let it cool.
Transfer to a food processor and pulse until finely chopped.
Add the mayo and pulse until smooth and combined.

Variations

Try using different types of cheese, such as gouda or brie, for a unique flavor twist.
Add a sprinkle of cinnamon or nutmeg to the apple slices for a hint of warmth and spice.
Substitute the bacon with thinly sliced ham or turkey for a lighter option.

Cooking Tips & Tricks

Make sure to cook the bacon until it is crisp to add a nice crunch to the sandwich.

- Use a seasoned grill pan or griddle to get those perfect grill marks on the bread.

- Don't skimp on the cheddar cheese - the sharp flavor pairs perfectly with the sweet apple slices.

- Be sure to butter the outsides of the bread before grilling to get a nice golden brown crust.

Serving Suggestions

Serve this sandwich with a side of crispy potato chips or a fresh green salad for a complete meal.

Cooking Techniques

Grilling the sandwich gives it a nice crispy crust and melts the cheese perfectly. Be sure to cook it over medium heat to prevent burning.

Ingredient Substitutions

If you don't have red onions, you can use regular onions or shallots in the mayo. You can also use a different type of apple if you prefer a sweeter or tarter flavor.

Make Ahead Tips

You can prepare the roasted red onion mayo ahead of time and store it in the refrigerator for up to a week. This will save you time when assembling the sandwich.

Presentation Ideas

Cut the sandwich into triangles and arrange them on a plate with a drizzle of balsamic glaze for an elegant presentation.

Pairing Recommendations

This sandwich pairs well with a crisp white wine, such as a Chardonnay or Sauvignon Blanc. For a non-alcoholic option, try serving it with a glass of sparkling water with a splash of lemon.

Storage and Reheating Instructions

Store any leftover sandwiches in an airtight container in the refrigerator for up to 2 days. To reheat, place the sandwich in a toaster oven or oven at 350°F (177°C) for 5-10 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of this sandwich contains approximately 400 calories.

Carbohydrates

Each serving of this sandwich contains approximately 30 grams of carbohydrates.

Fats

Each serving of this sandwich contains approximately 25 grams of fat.

Proteins

Each serving of this sandwich contains approximately 15 grams of protein.

Vitamins and minerals

This sandwich is a good source of calcium, vitamin A, and vitamin C.

Alergens

This recipe contains dairy (cheese and mayo) and wheat (bread), so it may not be suitable for those with dairy or wheat allergies.

Summary

This sandwich is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It also contains important vitamins and minerals, making it a nutritious and satisfying option for lunch or dinner.

Summary

Grilled Apple, Bacon and Cheddar Sandwich with Roasted Red Onion Mayo is a delicious and satisfying meal that combines sweet, savory, and tangy flavors in every bite. With a balance of carbohydrates, fats, proteins, and important vitamins and minerals, this sandwich is a nutritious and tasty option for lunch or dinner. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Grilled Apple, Bacon and Cheddar Sandwich with Roasted Red Onion Mayo. It was a beautiful autumn day, the leaves were changing colors and there was a crispness in the air that hinted at the approaching winter. I had been invited to a potluck dinner at my friend Margaret's house, and she had asked me to bring a dish to share.

As I was flipping through my collection of old cookbooks looking for inspiration, I stumbled upon a worn and tattered recipe card tucked away in the back of one of the books. It was handwritten in a flowing script, with little doodles of apples and bacon in the margins. The title at the top read "Grilled Apple, Bacon and Cheddar Sandwich with Roasted Red Onion Mayo."

Intrigued, I read through the ingredients list and method, picturing in my mind how the flavors would come together in each bite. The combination of sweet, tart apples with salty, smoky bacon and sharp cheddar cheese sounded absolutely divine. And the roasted red onion mayo added a depth of flavor that I knew would elevate the sandwich to a whole new level.

I had never made anything quite like it before, but I was determined to give it a try. So, I set out to gather all the necessary ingredients – a loaf of rustic bread, crisp apples, thick-cut bacon, sharp cheddar cheese, red onions, mayonnaise, and a few other odds and ends.

As I began to assemble the sandwich, I couldn't help but think back to the many recipes I had learned over the years. Some had been passed down from my own mother, while others I had picked up from friends, neighbors, and even strangers. Each one held a special place in my heart, a memory of a time and a place that was forever etched in my mind.

I remembered the summer I spent in France, learning to make coq au vin from a charming old chef in a tiny bistro in Paris. The rich, savory flavors of the dish had stayed with me long after I returned home, and I had made it countless times for family and friends.

I thought of the spicy curry I had learned to make from a dear friend who had spent years living in India. She had taught me the art of balancing flavors and spices, creating a dish that was both comforting and exotic at the same time.

And I remembered the simple but delicious recipes my own mother had taught me as a child – her famous meatloaf, her creamy mashed potatoes, her flaky apple pie. Each one brought back a flood of memories, of laughter and love shared around the dinner table.

As I grilled the sandwich to golden perfection, the aroma of sizzling bacon and melting cheese filled the kitchen, making my mouth water in anticipation. I spread a generous dollop of the roasted red onion mayo on the top slice of bread, then carefully placed a few apple slices on top, followed by a handful of crispy bacon and a thick slice of cheddar cheese.

I took a bite, savoring the mingling flavors and textures – the crunch of the bread, the sweetness of the apple, the saltiness of the bacon, the sharpness of the cheddar, and the smoky richness of the roasted red onion mayo. It was a symphony of tastes, a perfect harmony of ingredients that danced on my taste buds.

I knew then that this recipe would become a favorite in my repertoire, one that I would make again and again for family gatherings, potluck dinners, and quiet evenings at home. And as I sat down to enjoy my creation, I felt a deep sense of gratitude for all the people and places that had brought me to this moment – a moment of pure joy and contentment, surrounded by the flavors and memories of a lifetime of cooking and sharing good food with those I love.