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Grilled Havarti Apple and Bacon Sandwiches

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Ingredients

8 slices sourdough bread
1/3 cup butter, softened
1-1/3 cups diced Havarti cheese
8 slices crisply cooked bacon, crumbled
1 medium Granny Smith apple, chopped
1/4 cup mayonnaise

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Grilled Havarti Apple and Bacon Sandwiches

  • Serves 4
  • Easy

About This Recipe

Grilled sandwiches are one of the best joys in life. There’s something magical about combining bread with butter and cheese and heating it until the bread is crisp and toasty and the cheese is melting and soft.

There are infinite combinations for grilled cheese sandwiches, and you can put just about any food you’d like into one. I myself always like to add bacon because, well, bacon! And other great additions are tiny shrimp, chopped cooked chicken, crabmeat, and veggies.

This combination is simply sublime. Havarti has a slightly sour taste and rich texture. The apple is crisp and fresh, and the bacon is a crunchy, smoky, and perfect addition.

You can use any bread you’d like in your grilled cheese sandwich, but I myself prefer Brownberry’s Whole Wheat Bread. It’s the perfect consistency, it stands up well to just about any filling, and it grills to perfection. Another great choice is a sourdough baguette. You want a bread that is assertive and will hold the melty filling. Yum.

Steps

1
Done

Butter one side of each piece of sourdough bread and set aside.

2
Done

In a medium bowl, combine the Havarti, bacon, apple, and mayonnaise and mix.

3
Done

Make sandwiches with the filling and the buttered bread, placing the buttered side out.

4
Done

Preheat a nonstick skillet over medium low heat for a few minutes. Add the sandwiches, press down with a spatula, and cover the pan. Cook for 2 to 4 minutes on each side, turning once, until the bread is golden brown and the cheese has melted.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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