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

  1. Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.

  2. Core apple and cut into ¼" slices. Stem kale and coarsely chop leaves. Halve cheese slices. Halve bacon strips.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Halve grilled cheese and serve on a plate next to kale salad.

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