Perfect for fall, these bacon, apple and Gouda grilled cheese sandwiches with jalapeno jelly have the perfect balance of smokiness, sweet and heat.
6 bacon slices
4 slices bread
½ an apple thinly sliced
6 ounces Gouda cheese sliced
2 tablespoons jalapeno jelly
1 tablespoon butter divided
No nutrition information available
1. Line a baking sheet with aluminum foil. Arrange bacon slices in a single layer. Place the baking sheet of bacon into a cold oven; set the temperature to 375 degrees F. Bake the bacon for about 15 to 20 minutes, depending on the thickness. Transfer the bacon to paper towels to cool and drain.
2. Slice the Gouda cheese into ⅛ to ¼-inch slices; core and cut the apple into thin slices or use a mandolin to about the same thickness. Divide the bacon, cheese, and apples placing equal amounts between 2 slices bread. Starting with cheese and ending with cheese.
3. In a large nonstick sauté pan add ½ tablespoon of the butter over medium heat. Warm the butter until it begins to foam. Add the sandwiches on top of the butter. Add the remaining ½ tablespoon of butter to the pan; flip the sandwiches over onto the butter. Cook until golden brown and the cheese has melted, about 3 to 5 minutes on each side. You may need to reduce the heat to low to keep the bread from browning too much. Adding a lid will help melt the cheese faster if the sandwiches start to get to brown.
4.Carefully transfer the grilled cheese sandwiches to a cutting board. Carefully open them up and smear about a tablespoon of the jelly onto each sandwich. Cut the sandwiches in half and serve immediately with your favorite soup of chips.