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

Scale

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.

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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.