Fontina and Mozzarella Grilled Cheese with Bacon and Honey Crisp Apples

1. 1

   Cook the bacon in a large saute pan over medium heat until brown and crispy on both sides.

2. 2

   Transfer to a plate lined with paper towels and reserve.

3. 3

   Preheat a griddle or nonstick saute pan to medium.

4. 4

   Between two pieces of paper towels, pat dry the mozzarella.

5. 5

   Spread each piece of bread with a thin, even layer of butter.

6. 6

   Spread the other side of each piece of bread with Dijon.

7. 7

   Lay the bread down with the Dijon sides facing up on a baking sheet.

8. 8

   Place one slice of fontina, one slice of mozzarella and then another slice of fontina on each piece of bread.

9. 9

   Lay 3 bacon slices on half of the slices of the cheese-lined bread.

10. 10

    Top the bacon with an even layer of apple slices (these are the bottoms, the ones with just cheese are the tops--together they make a pair!

11. 11

    ).

12. 12

    Place the tops and bottoms on the griddle butter-side down and cook until the bread gets brown and crusty and the cheese begins to melt, 5 to 7 minutes.

13. 13

    When the cheese is nice and melty, flip the tops onto the bottoms so the cheese is on the inside.

14. 14

    Give each sandwich a press, flip over and cook for 1 to 2 minutes more.

15. 15

    Cut the sandwiches in half on the bias and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.