Apple, Bacon, and Cheddar “ABC” Grilled Cheese with kale salad and maple vinaigrette
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 1 Granny Smith Apple
- 5 oz. Lacinato Kale
- 41/2 oz. Cheddar Cheese Slices
- 6 Bacon Strips
- ⅓ fl. oz. Apple Cider Vinegar
- 1⅖ fl. oz. Breakfast Syrup
- 1/2 oz. Sliced Almonds
- 0.9 oz. Butter
- 4 Sourdough Bread Slices
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Core apple and cut into ¼" slices. Stem kale and coarsely chop leaves. Halve cheese slices. Halve bacon strips.
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Line a plate with a paper towel. Arrange bacon pieces on prepared baking sheet and bake until crispy, 10-12 minutes. Remove to towel-lined plate and let cool slightly. Line baking sheet with a clean piece of foil. While bacon cooks, make vinaigrette.
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Whisk together apple cider vinegar, half the syrup, and 2 Tbsp. olive oil in a large mixing bowl. Season with ¼ tsp. salt and a pinch of pepper. Taste, and add more syrup if desired.
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Add kale to bowl with vinaigrette and massage with your hands until kale starts to soften, about 2 minutes. Massaging vinaigrette into kale will tenderize it, making for a more enjoyable eating experience. Add sliced almonds and half the apple slices (reserve remaining for grilled cheese). Toss to coat. Season to taste with a pinch of salt and pepper.
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Heat half the butter in a large pan over medium heat. Layer cheddar slices, bacon, and remaining apple on two bread slices. Top with remaining bread, add both to pan, and cook until golden brown, 3 minutes. Add remaining butter and flip sandwiches to brown second side, 2-3 minutes. Transfer sandwiches to prepared baking sheet and bake until warmed through and cheese is melted, 5 minutes.
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Halve grilled cheese and serve on a plate next to kale salad.