This Apple Bacon and Cheddar Grilled Cheese is the ultimate balance of sweet, smoky, and savory flavors.
Crisp Fuji apples pair perfectly with protein-rich bacon and gooey cheddar-mozzarella for a wholesome bite.
Packed with calcium, fiber, and healthy fats, this sandwich offers satisfying comfort without being overly heavy.
Ready in under an hour, it’s a quick, everyday recipe that feels gourmet yet easy enough for weeknight cooking.
Quick & Flavorful Apple Bacon and Cheddar Grilled Cheese
Equipment
- 1 Baking Sheet
- 1 Skillet or Oven-Safe Frypan
- 1 small mixing bowl
- 1 Spatula
- 1 Knife & Cutting Board
Ingredients
- 1 tbsp Dijon Mustard
- 1 tbsp Mayonnaise
- 2 tsp Everything Bagel Seasoning
- 1 tsp Honey
- 3 fresh Sage leaves chopped
- 6 –8 slices Bacon
- 1 Fuji Apple thinly sliced
- ½ cup Sharp Cheddar Cheese shredded
- ½ cup Mozzarella Cheese shredded
- 3 –4 sprigs Fresh Thyme
- 4 tbsp Salted Butter
- 4 slices Sourdough Bread
Instructions
- Prepare and Cook the Bacon: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil for easier cleanup. Arrange the bacon slices in a single layer, leaving a little space between each piece so they cook evenly. Place the tray on the center rack and bake for 15–20 minutes, or until the bacon turns golden brown and crispy. Remove the bacon from the oven, transfer it to a paper towel–lined plate to absorb excess grease, and set aside. Once the bacon is done, increase the oven temperature to 400°F (200°C) for the next step.
- Make the Creamy Dijon Spread: In a small mixing bowl, combine 1 tablespoon Dijon mustard, 1 tablespoon mayonnaise, 2 teaspoons of everything bagel seasoning, and 1 teaspoon honey. Chop the fresh sage leaves finely and stir them into the mixture. Add a tiny pinch of salt (optional, since bacon is salty) and mix until smooth and creamy. This flavorful spread will add tanginess, a touch of sweetness, and herbal depth to your sandwich.
- Assemble the Bread Base: Take two slices of sourdough bread and spread about 1 tablespoon of the Dijon mixture evenly across one side of each slice. This ensures every bite has flavor. Next, sprinkle a generous layer of shredded cheddar and mozzarella cheese over the spread — use more or less depending on how cheesy you like your grilled cheese. The mix of sharp cheddar and creamy mozzarella creates that perfect gooey melt with a bold bite.
- Layer the Bacon and Apples: On top of the cheese layer, arrange 3–4 slices of cooked bacon for each sandwich. Break longer strips in half if needed so they fit neatly without sticking out. Then, add 5–6 thin slices of Fuji apple on top of the bacon, slightly overlapping each other. The crisp sweetness of the apple balances the smokiness of the bacon and richness of the cheese. Sprinkle a few fresh thyme leaves over the apples for an herby finish.
- Close and Butter the Sandwich: Place the second slice of bread on top to close the sandwich, Dijon side facing in. Gently press down with your hands to secure the layers. Spread 1 tablespoon of softened butter evenly over the top of the bread. Place an additional tablespoon of butter in the skillet or oven-safe pan that you’ll be baking in — this ensures the bottom gets golden and crisp while baking.
- Melt the Cheese in the Oven: Transfer the skillet or pan with the sandwich into the oven preheated to 400°F (200°C). Bake for 8–10 minutes, or until you can clearly see the cheese melting and the bread edges turning lightly golden. Baking first allows the cheese to melt evenly all the way through without burning the bread on the stovetop.
- Toast and Crisp on the Stovetop: Once the cheese is melted, carefully remove the skillet from the oven (use oven mitts!). Place the pan on the stovetop over medium-high heat. Add a little more butter (about 1 tablespoon per side), then cook the sandwich for 2–3 minutes per side. Flip carefully with a spatula. The goal here is to achieve a perfectly crisp, golden-brown crust on both sides while keeping the inside soft and melty.
- Rest and Serve: Once both sides are golden and crispy, transfer the sandwich to a cutting board. Let it rest for about 1–2 minutes so the cheese sets slightly and doesn’t ooze out too quickly when slicing. Cut the sandwich in half diagonally for that classic grilled cheese presentation. Serve warm with your favorite soup, salad, or simply enjoy it on its own as a comforting, flavor-packed meal.
Notes
- Use Fuji apples for natural sweetness and crisp texture, but Honeycrisp or Gala apples also work beautifully.
- Baking the bacon ensures it cooks evenly and stays flat, which is ideal for layering in a sandwich.
- Shredding cheese yourself (rather than buying pre-shredded) melts more smoothly since it doesn’t contain anti-caking agents.
- Sourdough bread adds a tangy flavor and holds up well to the heavy fillings, but whole-grain or rustic bread can also be used.
- Toasting on the stovetop after baking gives the sandwich its signature golden-brown, crunchy crust.
- Fresh herbs like thyme and sage elevate the flavors, but dried herbs can be used in smaller amounts if fresh isn’t available.
- Resting the sandwich before slicing prevents the cheese from spilling out too quickly.
- For a lighter version, use turkey bacon and part-skim mozzarella.
- Adding a pinch of chili flakes or smoked paprika to the spread brings a subtle kick.
- Pair with soup or salad to create a well-rounded meal.
Chef’s Secrets for Perfect Sandwiches
The secret to a gourmet grilled cheese lies in balancing flavors and textures.
A mix of cheeses, such as sharp cheddar for boldness and mozzarella for stretch, ensures both taste and meltability.
Always slice the apples thinly so they soften slightly but still keep their crisp bite.
Baking the sandwich first is a little-known trick that guarantees the cheese melts thoroughly without burning the bread.
Finishing on the stovetop afterward creates that irresistible golden crust.
For the richest flavor, always use real butter and a sturdy bread that can hold up to the fillings.
Serving Suggestions to Try
This Apple Bacon and Cheddar Grilled Cheese is satisfying on its own, but it shines when paired with sides.
Serve it alongside a warm bowl of tomato basil soup for the ultimate comfort food combo, or with a crisp green salad for a lighter meal.
It also makes a hearty lunch when cut into halves or quarters and served with fresh fruit on the side.
For a brunch twist, pair with a fried egg or a side of roasted vegetables.
If entertaining, consider serving smaller versions of the sandwich as gourmet sliders for guests.
Storage Tips for Leftovers
Grilled cheese is always best enjoyed fresh, but if you have leftovers, allow the sandwich to cool completely before storing.
Wrap tightly in foil or place in an airtight container and refrigerate for up to 2 days.
To reheat, avoid the microwave as it makes the bread soggy; instead, warm the sandwich in a skillet over medium heat until the bread is crisp and the cheese is gooey again.
For longer storage, you can freeze assembled but uncooked sandwiches — wrap them well and store up to 1 month, then bake directly from frozen, adding a few extra minutes to the cooking time.
Frequently Asked Questions
1. Can I make this without bacon?
Yes! For a vegetarian version, you can swap the bacon with roasted mushrooms, caramelized onions, or even thin slices of roasted sweet potato. These options add depth and smokiness without meat.
2. What’s the best cheese substitute?
If you don’t have cheddar and mozzarella, try gouda, provolone, or fontina. These cheeses melt beautifully and complement the sweetness of apples. For a stronger bite, sharp Swiss or gruyère also work well.
3. Can I prepare this ahead of time?
You can assemble the sandwiches in advance and refrigerate them, uncooked, for up to 24 hours. When ready to serve, simply bake and toast as directed. This makes it convenient for quick meals or entertaining.
4. Which apples are best for this recipe?
Fuji apples are recommended for their natural sweetness and firm texture, but Honeycrisp, Gala, or Pink Lady apples are also excellent choices. Avoid mealy apples like Red Delicious, as they lose texture when heated.
5. How do I make it healthier?
For a lighter option, use turkey bacon or omit bacon altogether, swap regular cheese for reduced-fat versions, and use whole-grain bread for added fiber. You can also add spinach or arugula for an extra nutrient boost.
