Apple, Bacon, and Cheddar “ABC” Grilled Cheese With Kale Salad with Maple Vinaigrette

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 1 Granny Smith Apple
  • 5 oz. Lacinato Kale
  • 6 Cheddar Cheese Slices
  • 6 Bacon Strips
  • 2 tsp. Apple Cider Vinegar
  • 1 Tbsp. Breakfast Syrup
  • 1/2 oz. Sliced Almonds
  • 2 Tbsp. Butter
  • 4 Sourdough Bread Slices

Directions

  1. Preheat oven to 400 degrees and prepare a baking sheet with foil or use a non-stick baking sheet. Thoroughly rinse produce and pat dry. Halve apple, core, and slice into 1/4" slices. Stem kale and coarsely chop leaves. Halve cheese slices. Halve bacon strips.

  2. Arrange bacon slices on prepared baking sheet and cook 10-12 minutes or until crispy. Drain on paper towel-lined plate and let cool slightly. Line baking sheet with a clean piece of foil.

  3. While bacon cooks, make vinaigrette. Whisk together apple cider vinegar, 1/2 of the syrup (to taste – add more as desired), and 2 Tbsp. olive oil in a large mixing bowl. Season with a pinch of salt and pepper and set aside.

  4. Add kale to bowl with vinaigrette and massage with your hands until kale starts to soften, about 2 minutes. Massaging the vinaigrette into the kale will tenderize it, making for a more enjoyable eating experience. Add sliced almonds and 1/2 of the apple slices and toss to coat. Season with a pinch of salt and pepper to taste.

  5. Heat 1 Tbsp. butter in a large pan over medium heat. Layer cheddar slices, bacon, and remaining apple on two slices of bread. Close sandwiches with remaining bread, add both to pan, and cook for 3 minutes or until golden brown. Add remaining butter and flip sandwiches to brown the second side. Move sandwiches to prepared baking sheet and finish in the oven for about 5 minutes.

  6. Cut grilled cheese in half and serve on a plate next to the kale salad.

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