Melted cheese, sauteed apples, crisp bacon and cinnamon raisin bread-need I say more about this a-peeling sandwich!
Ingredients:
2 tbsp FRENCH'S® Honey Dijon Mustard
6 applewood smoked thick bacon strips, cut in half crosswise
3 tbsp extra virgin olive oil, divided
1/3 cup chopped red onion
1/3 cup chopped peeled and cored tart apples
2 tbsp apricot preserves
8 slices cinnamon raisin bread
1/2 lb thinly sliced sharp cheddar cheese(use a cheese plane if possible)
1/4 tsp salt
1/4 tsp pepper
Directions:
In a medium skillet over medium heat cook bacon until crisp then drain on paper towels, set aside.
Pour off all bacon drippings from skillet then heat 1 teaspoon oil over medium heat, add the onion and apples. Season with salt and pepper; saute until apples are slightly soft about 8 minutes. Stir in apricot preserves and mustard, saute 1 minute more. Remove from heat.
Lay 4 slices of bread onto work surface then divide apple mixture onto each. Top each with the cheese, 3 bacon half strips and last with remaining bread slices. Brush remaining olive oil on outside of both sides of the sandwiches. Heat a large non-stick skillet over medium-high. Grill 2 sandwiches at a time on each side turning once until golden all over and cheese has melted about 5 minutes total. Slice each diagonally and serve.
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