Tyler Florence’s Grilled Cheese

I have this tomato plant in my yard that’s taken over just about all of my little garden space and has covered a third of my front porch. Last week there were eight tomatoes ready to be picked, so I decided to make a Roasted Tomato Soup from Tyler Florence. I made this last summer and thought it was great with store-bought tomatoes, but with fresh-from-the-garden tomatoes it was fantastic! Sophie even liked it.

I love grilled cheese sandwiches to go with tomato soup, but I wanted something different. Since this was a Tyler Florence soup, I thought there might be a Tyler Florence grilled cheese out there, too. I was right.

The combination of apples, cheese, and bacon reminded me of the Italian Wedge Salad at Carino’s. If apples and cheese are good together and cheese and bacon are good together, does that mean that apples and bacon should be good together? I think so. And it was.

The layers look more even after a few bites. I had to restrain myself from gobbling up the whole thing.

Grilled Cheese
adapted from Tyler Florence, Food Network

bread (I used whole wheat)
cooked bacon (I used turkey bacon)
cheddar cheese
apple slices (I used granny smith)
Dijon mustard

I didn’t put any measurements, because I’m willing to bet that all of you know how many slices of bread it takes to make a sandwich. As far as how much of the rest . . . that can be a very personal decision.

Spread Dijon mustard over bread. Top with cheese, bacon, and apple slices. Top with remaining slices of bread.

Heat a nonstick skillet over med-low heat and butter the bottom of the pan. Place the sandwich(es) in the pan and cover. After 5 minutes or so, and when the cheese begins to melt, check for doneness and flip with the bread is as toasty as you like it. Cook the other side, covered, until the cheese is melty and the bread is toasty.

Nat’s Notes:
1. I grill just about every sandwich I eat. I hate it when the bread is done, but the contents of the sandwich aren’t hot yet or the cheese isn’t melted. I’ve learned that patience is truly the key to a great grilled sandwich. Patience, low temperature, and a covered pan.

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30 Minutes and Under, Sandwiches and Wraps

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