The House On Canary

Cheddar Apple Bacon Melts

Difficulty: Easy

Sorry this is actually being posted on Thursday, but I made this recipe last night and was having some trouble photographing and then I had to wait until this morning to upload the photos, but nevertheless, this is a great recipe to share. Grilled cheese is one of the those go-to comfort foods in our house. During the winter I pair it with Tomato Soup, but this go around, I chose to do something a little different. The blend of flavors is wonderful. The crispiness of the apple and bacon add something to to the gooey cheese. In order to shave calories from the traditional grilled cheese, use turkey bacon or even soy bacon, and use whole grain bread and low fat cheese. For my melts, I used turkey bacon but not low fat cheese because I never skimp when it comes to cheddar. Instead of tomato soup, pair this sandwich with watermelon slices and some pretzels for an amazing taste of home.

Ingredients

Sliced Whole grain bread

Cheddar cheese

Bacon,

Granny Smith apple

Butter, margarine or spray butter

Instructions

Begin by cooking your bacon, two slices per sandwich. One bacon is fully cooked, place on plate covered with a paper towel to soak up the grease. Slice apples in thin slices. Assemble sandwich by placing a layer of cheese, 4 apple slices, 2 bacon sliced and another layer of cheese. This helps to hold the sandwich together. Heat frying pan to medium. Once pan is heated, spread or spray butter on one side of the bread. Turn sandwich butter side down in pan and cover with lid. Let cook for 3 minutes, but watch carefully to make sure it doesn't burn. While still in pan, cover the bread facing up with butter then flip sandwich. Cook for another 3 minutes or until browned. Remove from pan, cut in half and serve.