Introduction: Can a Classic Grilled Cheese Get a Sweet, Savory, and Smoky Upgrade?
Craving a comforting sandwich with a twist? Grilled Cheese with Apple and Bacon elevates the classic with sharp cheddar, crisp Granny Smith apples, smoky bacon, and a touch of Dijon mustard, paired with a rich Roasted Tomato Soup for dipping. This recipe yields 4 servings, perfect for a cozy lunch or casual dinner. Ready to cook a sandwich that’s both nostalgic and gourmet? Let’s dive into this delicious recipe!
Overview: Why Grilled Cheese with Apple and Bacon Shines
Grilled Cheese with Apple and Bacon is loved for its bold flavors, contrasting textures, and quick preparation. Here’s what makes it special:
- Time Requirement: 10 minutes prep, 6 minutes cooking for sandwiches, plus 45-50 minutes for soup, totaling approximately 55-60 minutes with soup or 15-20 minutes for sandwiches alone.
- Difficulty Level: Easy for sandwiches (basic assembly and cooking); moderate for soup (roasting and blending), suitable for all skill levels.
- Why It’s Special: The sandwich combines melty cheddar, crispy bacon, and tart apples for a sweet-savory-crisp balance, while the roasted tomato soup adds depth and warmth. This recipe serves 4, great for a family meal or small gathering.
Perfect with the included Roasted Tomato Soup, a green salad, or a side of roasted fall vegetable salad for a hearty meal.
Essential Ingredients
Grilled Cheese with Apple and Bacon and Roasted Tomato Soup use fresh, flavorful ingredients for a satisfying meal. Here’s what you’ll need for 4 servings:
Sandwich Ingredients
- 8 slices country white bread: Sturdy base for the sandwich.
- Dijon mustard: Adds tangy, spicy depth (amount to taste, about 1-2 teaspoons per sandwich).
- Sliced cheddar cheese: Sharp, melty cheese for richness (about 2-3 slices per sandwich, 8-12 ounces total).
- Cooked bacon: Smoky, crispy protein (about 8-12 slices, 2-3 per sandwich).
- 1 Granny Smith apple, sliced: Provides tart, crisp contrast (about 8-12 thin slices).
- Unsalted butter: For golden, crispy bread (about 2-3 tablespoons).
Roasted Tomato Soup Ingredients
- 2 ½ pounds assorted tomatoes (heirloom, vine, and plum): Creates a rich, tangy base.
- ½ cup cherry tomatoes (optional, for garnish): Adds roasted sweetness.
- ½ cup extra-virgin olive oil, plus more for drizzling: Enhances roasting and richness.
- 6 cloves garlic: Infuses savory, nutty flavor.
- 2 small onions, sliced: Adds sweet, caramelized depth.
- Kosher salt and freshly ground black pepper: Seasons to taste.
- 1 quart (4 cups) chicken stock, divided: Forms the soup’s base.
- 2 bay leaves: Adds subtle warmth.
- 4 tablespoons unsalted butter: Contributes richness.
- ½ cup chopped fresh basil: Brings fresh, herbaceous flavor.
- ¾ cup heavy cream: Creates a creamy, velvety texture.
Why These Ingredients Matter
- Sandwich: Cheddar provides meltiness, bacon adds smokiness, apples bring tartness, and Dijon offers a tangy kick, all balanced by buttery, toasted bread.
- Soup: Roasted tomatoes and onions create a deep, sweet-tangy base, enhanced by garlic, basil, and cream for a luxurious texture.
Substitutions and Variations
- Country White Bread: Swap with sourdough, whole wheat, or gluten-free bread.
- Dijon Mustard: Use spicy brown mustard or omit for milder flavor.
- Cheddar Cheese: Replace with Gruyère, provolone, or a vegan cheese.
- Bacon: Substitute with turkey bacon, prosciutto, or plant-based bacon for vegetarian.
- Granny Smith Apple: Use Honeycrisp or pear slices.
- Butter: Swap with plant-based butter or olive oil for dairy-free.
- Tomatoes: Use canned whole tomatoes (drained) if fresh are unavailable; reduce roasting time to 15 minutes.
- Olive Oil: Replace with avocado oil.
- Chicken Stock: Use vegetable stock for vegetarian or water with bouillon.
- Heavy Cream: Swap with half-and-half, coconut milk, or omit for lighter soup.
- Basil: Use fresh parsley or 1 tablespoon dried basil.
- Gluten-Free: Use gluten-free bread for sandwiches and confirm stock is gluten-free.
- Flavor Variations:
- Spicy Grilled Cheese: Add a pinch of cayenne or sliced jalapeño with the apples.
- Herb Grilled Cheese: Spread 1 teaspoon herbed cream cheese with the mustard.
- Smoky Tomato Soup: Use smoked paprika (½ teaspoon) with the salt and pepper.
- Vegan Sandwich and Soup: Use plant-based cheese, bacon, butter, and coconut milk.
- Cheesy Tomato Soup: Stir in ½ cup grated Parmesan with the cream.
Step-by-Step Instructions
Making Grilled Cheese with Apple and Bacon and Roasted Tomato Soup is a straightforward process that yields a comforting, flavorful meal. Let’s get cooking!
Sandwich Instructions
Step 1: Gather and Prep
- Gather sandwich ingredients: 8 slices country white bread, Dijon mustard, cheddar cheese, cooked bacon, 1 Granny Smith apple, unsalted butter.
- Slice apple thinly; cook bacon if not pre-cooked (bake at 400°F for 15-20 minutes or pan-fry).
Tip: Slice apples just before assembly to prevent browning; use pre-cooked bacon to save time.
Step 2: Assemble Sandwiches
- Spread Dijon mustard on one side of each of the 4 slices of bread (about 1-2 teaspoons per slice).
- Layer sliced cheddar cheese (2-3 slices per sandwich), 2-3 slices cooked bacon, and 2-3 thin Granny Smith apple slices on the mustard side.
- Top with another slice of bread to form 4 sandwiches.
- Spread a thin layer of unsalted butter on the outside of each sandwich (both sides).
Tip: Use enough cheese to cover bread evenly; press sandwiches gently to hold together.
Step 3: Cook Sandwiches
- Heat a large skillet over medium-low heat.
- Place sandwiches in the skillet; cook until cheese melts and bread is golden, about 3 minutes per side.
- Press gently with a spatula for even browning.
Tip: Cook low and slow for melty cheese without burning bread; cut sandwiches in half for dipping.
Step 4: Serve
- Serve sandwiches hot with Roasted Tomato Soup (below) or a side salad.
Tip: Slice diagonally for easy dipping; serve immediately for the best texture.
Roasted Tomato Soup Instructions
Step 1: Gather and Prep
- Gather soup ingredients: 2 ½ pounds assorted tomatoes, ½ cup cherry tomatoes, ½ cup olive oil, 6 cloves garlic, 2 small onions, kosher salt, black pepper, 1 quart chicken stock, 2 bay leaves, 4 tablespoons butter, ½ cup fresh basil, ¾ cup heavy cream.
- Preheat the oven to 450°F (230°C).
- Core and halve assorted tomatoes; leave cherry tomatoes whole; slice onions.
Tip: Use a mix of tomatoes for complex flavor; prep ingredients in advance to streamline cooking.
Step 2: Roast Vegetables
- Heat a flameproof roasting pan over medium-high heat; drizzle with ½ cup olive oil.
- Add assorted tomatoes, cherry tomatoes, 6 garlic cloves, and sliced onions; cook, stirring gently, until garlic browns, about 5 minutes.
- Season with kosher salt and black pepper.
- Transfer pan to the oven; roast until tomatoes are caramelized, 20-30 minutes.
Tip: Stir gently to avoid breaking tomatoes; set aside cherry tomatoes for garnish after roasting.
Step 3: Simmer Soup
- Transfer roasted tomatoes, garlic, and onions (except cherry tomatoes) to a large stockpot.
- Add 3 cups chicken stock, 2 bay leaves, and 4 tablespoons butter.
- Bring to a boil over medium heat, then reduce to a simmer; cook until liquid reduces by one-third, 15-20 minutes.
- Remove bay leaves.
Tip: Stir occasionally to prevent sticking; adjust heat to maintain a gentle simmer.
Step 4: Blend Soup
- Add ½ cup chopped fresh basil to the pot.
- Use an immersion blender to puree until smooth. Alternatively, let cool for 5 minutes, then blend in a regular blender in batches (fill halfway, leave one corner of lid open, cover with a towel, and pulse until smooth). Return to pot.
- Reduce heat to low; stir in ¾ cup heavy cream. Adjust consistency with remaining 1 cup chicken stock if needed.
- Season with salt and pepper to taste.
Tip: Blend carefully to avoid splattering; add stock gradually for desired thickness.
Step 5: Serve Soup
- Divide soup among 4 bowls (about 1 ½ cups per serving).
- Top with reserved roasted cherry tomatoes and a drizzle of olive oil.
- Serve hot with grilled cheese sandwiches.
Tip: Garnish just before serving for vibrant presentation; serve with a spoon for dipping.
Assembly: Building the Perfect Grilled Cheese with Apple and Bacon and Roasted Tomato Soup
Making this meal is all about creating a comforting, flavorful duo. Here’s how to make it shine:
- Grilled Cheese: Crispy, buttery bread with melty cheddar, smoky bacon, and tart apples.
- Roasted Tomato Soup: Velvety, tangy, and creamy with roasted vegetable depth.
- Presentation: Sandwiches cut for dipping, paired with vibrant soup topped with cherry tomatoes.
Presentation Tips
- Serve sandwiches halved on plates with a bowl of soup, garnished with cherry tomatoes and a basil sprig.
- Pair with holiday sides like maple-roasted chicken thighs or a simple salad for a festive spread.
- Drizzle soup with olive oil or sprinkle with Parmesan for extra elegance.
Storage and Make-Ahead Tips
Both Grilled Cheese with Apple and Bacon and Roasted Tomato Soup are great for leftovers.
- Sandwich Storage:
- Store assembled (uncooked) sandwiches in the refrigerator for up to 1 day, wrapped tightly.
- Cooked sandwiches are best fresh but can be refrigerated for 1 day; reheat in a skillet over low heat for 2-3 minutes per side.
- Soup Storage:
- Store soup in an airtight container in the refrigerator for up to 5 days.
- Freeze soup for up to 3 months; omit cream and add after thawing for best texture.
- Make-Ahead:
- Prep sandwich ingredients (cook bacon, slice apples, cheese) up to 1 day ahead; store separately.
- Roast vegetables for soup up to 1 day ahead; refrigerate and complete soup before serving.
- Reheating:
- Sandwiches: Reheat in a skillet over low heat or in a 350°F oven for 5-7 minutes.
- Soup: Reheat in a saucepan over low heat for 5-7 minutes, stirring, or microwave in 1-minute bursts, covered, until hot.
- Tip: Cook sandwiches fresh for best texture; store soup without garnishes to maintain freshness.
Recipe Variations
Grilled Cheese with Apple and Bacon and Roasted Tomato Soup are versatile and easy to customize. Here are some fun twists:
- Gourmet Grilled Cheese: Add 1 tablespoon caramelized onions or arugula to the sandwich.
- Gluten-Free: Use gluten-free bread for sandwiches and confirm stock is gluten-free for soup.
- Spicy Soup and Sandwich: Add ¼ teaspoon cayenne to the soup and a slice of pepper jack cheese to the sandwich.
- Vegan Grilled Cheese and Soup: Use plant-based cheese, bacon, butter, and coconut milk in the soup.
- Herb-Infused Soup: Add 1 teaspoon fresh thyme or rosemary with the basil.
Nutrition Information (Per Serving, Based on 4 Servings)
- Sandwich:
- Calories: Approximately 500-600 kcal (varies with cheese and bacon amounts).
- Protein: High, from cheese and bacon.
- Fat: High, from cheese, bacon, and butter.
- Carbs: Moderate, from bread and apple.
- Soup:
- Calories: Approximately 300-350 kcal (varies with cream and oil).
- Protein: Low, from stock.
- Fat: High, from oil, butter, and cream.
- Carbs: Low, from tomatoes and onions.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Sweet, Savory, and Comforting Bliss!
Grilled Cheese with Apple and Bacon paired with Roasted Tomato Soup is the ultimate comfort meal, combining a crispy, cheesy sandwich with a creamy, tangy soup. Perfect for cozy lunches, casual dinners, or fall gatherings, it’s easy to make and endlessly adaptable. So, fire up your skillet and oven, whip up this delicious duo, and enjoy a heartwarming meal. We’d love to hear how your sandwich and soup turn out—share your creations in the comments or on social media!
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Grilled Cheese with Apple and Bacon
Description
Craving a comforting sandwich with a twist? Grilled Cheese with Apple and Bacon elevates the classic with sharp cheddar, crisp Granny Smith apples, smoky bacon, and a touch of Dijon mustard, paired with a rich Roasted Tomato Soup for dipping
Ingredients
Grilled Cheese with Apple and Bacon is loved for its bold flavors, contrasting textures, and quick preparation. Here’s what makes it special:
- Time Requirement: 10 minutes prep, 6 minutes cooking for sandwiches, plus 45-50 minutes for soup, totaling approximately 55-60 minutes with soup or 15-20 minutes for sandwiches alone.
- Difficulty Level: Easy for sandwiches (basic assembly and cooking); moderate for soup (roasting and blending), suitable for all skill levels.
- Why It’s Special: The sandwich combines melty cheddar, crispy bacon, and tart apples for a sweet-savory-crisp balance, while the roasted tomato soup adds depth and warmth. This recipe serves 4, great for a family meal or small gathering.
Perfect with the included Roasted Tomato Soup, a green salad, or a side of roasted fall vegetable salad for a hearty meal.
Essential Ingredients
Grilled Cheese with Apple and Bacon and Roasted Tomato Soup use fresh, flavorful ingredients for a satisfying meal. Here’s what you’ll need for 4 servings:
Sandwich Ingredients
- 8 slices country white bread: Sturdy base for the sandwich.
- Dijon mustard: Adds tangy, spicy depth (amount to taste, about 1-2 teaspoons per sandwich).
- Sliced cheddar cheese: Sharp, melty cheese for richness (about 2-3 slices per sandwich, 8-12 ounces total).
- Cooked bacon: Smoky, crispy protein (about 8-12 slices, 2-3 per sandwich).
- 1 Granny Smith apple, sliced: Provides tart, crisp contrast (about 8–12 thin slices).
- Unsalted butter: For golden, crispy bread (about 2-3 tablespoons).
Roasted Tomato Soup Ingredients
- 2 ½ pounds assorted tomatoes (heirloom, vine, and plum): Creates a rich, tangy base.
- ½ cup cherry tomatoes (optional, for garnish): Adds roasted sweetness.
- ½ cup extra-virgin olive oil, plus more for drizzling: Enhances roasting and richness.
- 6 cloves garlic: Infuses savory, nutty flavor.
- 2 small onions, sliced: Adds sweet, caramelized depth.
- Kosher salt and freshly ground black pepper: Seasons to taste.
- 1 quart (4 cups) chicken stock, divided: Forms the soup’s base.
- 2 bay leaves: Adds subtle warmth.
- 4 tablespoons unsalted butter: Contributes richness.
- ½ cup chopped fresh basil: Brings fresh, herbaceous flavor.
- ¾ cup heavy cream: Creates a creamy, velvety texture.
Why These Ingredients Matter
- Sandwich: Cheddar provides meltiness, bacon adds smokiness, apples bring tartness, and Dijon offers a tangy kick, all balanced by buttery, toasted bread.
- Soup: Roasted tomatoes and onions create a deep, sweet-tangy base, enhanced by garlic, basil, and cream for a luxurious texture.
Substitutions and Variations
- Country White Bread: Swap with sourdough, whole wheat, or gluten-free bread.
- Dijon Mustard: Use spicy brown mustard or omit for milder flavor.
- Cheddar Cheese: Replace with Gruyère, provolone, or a vegan cheese.
- Bacon: Substitute with turkey bacon, prosciutto, or plant-based bacon for vegetarian.
- Granny Smith Apple: Use Honeycrisp or pear slices.
- Butter: Swap with plant-based butter or olive oil for dairy-free.
- Tomatoes: Use canned whole tomatoes (drained) if fresh are unavailable; reduce roasting time to 15 minutes.
- Olive Oil: Replace with avocado oil.
- Chicken Stock: Use vegetable stock for vegetarian or water with bouillon.
- Heavy Cream: Swap with half-and-half, coconut milk, or omit for lighter soup.
- Basil: Use fresh parsley or 1 tablespoon dried basil.
- Gluten-Free: Use gluten-free bread for sandwiches and confirm stock is gluten-free.
- Flavor Variations:
- Spicy Grilled Cheese: Add a pinch of cayenne or sliced jalapeño with the apples.
- Herb Grilled Cheese: Spread 1 teaspoon herbed cream cheese with the mustard.
- Smoky Tomato Soup: Use smoked paprika (½ teaspoon) with the salt and pepper.
- Vegan Sandwich and Soup: Use plant-based cheese, bacon, butter, and coconut milk.
- Cheesy Tomato Soup: Stir in ½ cup grated Parmesan with the cream.
Instructions
Step 1: Gather and Prep
- Gather sandwich ingredients: 8 slices country white bread, Dijon mustard, cheddar cheese, cooked bacon, 1 Granny Smith apple, unsalted butter.
- Slice apple thinly; cook bacon if not pre-cooked (bake at 400°F for 15-20 minutes or pan-fry).
Tip: Slice apples just before assembly to prevent browning; use pre-cooked bacon to save time.
Step 2: Assemble Sandwiches
- Spread Dijon mustard on one side of each of the 4 slices of bread (about 1-2 teaspoons per slice).
- Layer sliced cheddar cheese (2-3 slices per sandwich), 2-3 slices cooked bacon, and 2-3 thin Granny Smith apple slices on the mustard side.
- Top with another slice of bread to form 4 sandwiches.
- Spread a thin layer of unsalted butter on the outside of each sandwich (both sides).
Tip: Use enough cheese to cover bread evenly; press sandwiches gently to hold together.
Step 3: Cook Sandwiches
- Heat a large skillet over medium-low heat.
- Place sandwiches in the skillet; cook until cheese melts and bread is golden, about 3 minutes per side.
- Press gently with a spatula for even browning.
Tip: Cook low and slow for melty cheese without burning bread; cut sandwiches in half for dipping.
Step 4: Serve
- Serve sandwiches hot with Roasted Tomato Soup (below) or a side salad.
Tip: Slice diagonally for easy dipping; serve immediately for the best texture.
Roasted Tomato Soup Instructions
Step 1: Gather and Prep
- Gather soup ingredients: 2 ½ pounds assorted tomatoes, ½ cup cherry tomatoes, ½ cup olive oil, 6 cloves garlic, 2 small onions, kosher salt, black pepper, 1 quart chicken stock, 2 bay leaves, 4 tablespoons butter, ½ cup fresh basil, ¾ cup heavy cream.
- Preheat the oven to 450°F (230°C).
- Core and halve assorted tomatoes; leave cherry tomatoes whole; slice onions.
Tip: Use a mix of tomatoes for complex flavor; prep ingredients in advance to streamline cooking.
Step 2: Roast Vegetables
- Heat a flameproof roasting pan over medium-high heat; drizzle with ½ cup olive oil.
- Add assorted tomatoes, cherry tomatoes, 6 garlic cloves, and sliced onions; cook, stirring gently, until garlic browns, about 5 minutes.
- Season with kosher salt and black pepper.
- Transfer pan to the oven; roast until tomatoes are caramelized, 20-30 minutes.
Tip: Stir gently to avoid breaking tomatoes; set aside cherry tomatoes for garnish after roasting.
Step 3: Simmer Soup
- Transfer roasted tomatoes, garlic, and onions (except cherry tomatoes) to a large stockpot.
- Add 3 cups chicken stock, 2 bay leaves, and 4 tablespoons butter.
- Bring to a boil over medium heat, then reduce to a simmer; cook until liquid reduces by one-third, 15-20 minutes.
- Remove bay leaves.
Tip: Stir occasionally to prevent sticking; adjust heat to maintain a gentle simmer.
Step 4: Blend Soup
- Add ½ cup chopped fresh basil to the pot.
- Use an immersion blender to puree until smooth. Alternatively, let cool for 5 minutes, then blend in a regular blender in batches (fill halfway, leave one corner of lid open, cover with a towel, and pulse until smooth). Return to pot.
- Reduce heat to low; stir in ¾ cup heavy cream. Adjust consistency with remaining 1 cup chicken stock if needed.
- Season with salt and pepper to taste.
Tip: Blend carefully to avoid splattering; add stock gradually for desired thickness.
Step 5: Serve Soup
- Divide soup among 4 bowls (about 1 ½ cups per serving).
- Top with reserved roasted cherry tomatoes and a drizzle of olive oil.
- Serve hot with grilled cheese sandwiches.
Tip: Garnish just before serving for vibrant presentation; serve with a spoon for dipping.
FAQs
1. Why is my sandwich not crispy?
High heat or insufficient butter can cause this; cook on medium-low with enough butter spread evenly.
2. Can I make the soup without roasting?
Yes, sauté all vegetables longer (10-12 minutes) and simmer for 25 minutes, but roasting adds depth.
3. Is this recipe gluten-free?
Use gluten-free bread and confirm stock is gluten-free for the soup.
4. Why is my soup too thin?
Insufficient reduction or too much stock can cause this; simmer longer to reduce or use less stock.
5. Can I make this in advance?
Prep sandwich ingredients and roast vegetables ahead; cook sandwiches fresh and complete soup before serving.
6. What are the health benefits of this dish?
Sandwich provides protein; soup offers vitamins (A, C) from tomatoes; high in fat, balance with light sides.