Lunch & Dinner

Bacon Apple Melts

Name: Cheesy Pull-Apart Bread with Bacon
Prep time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 1 (12 oz.) package Jones Dairy Farm Dry Aged Cherrywood Smoked Extra Thick Bacon; 1/2 cup mayonnaise; 2 apples, thinly sliced; 8 oz. fontina cheese, shredded; 8 slices sourdough bread; 4 tablespoons butter, melted

Serves

Prep Time

10 min

Total Time

35 min

The Sandwich That Ruins Every Other Grilled Cheese for You

These Bacon Apple Melts layer crispy Jones Dairy Farm Dry Aged Bacon with thinly sliced apple, mayo, and melted fontina between buttered sourdough slices, then cook in a cast iron skillet until golden and gooey. Smoky, creamy, and just a little sweet — the grilled cheese upgrade you didn’t know you needed.

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Ingredients Directions

Ingredients

1 (12 oz.) package Jones Dairy Farm Dry Aged Cherrywood Smoked Extra Thick Bacon
1/2 cup mayonnaise
2 apples, thinly sliced
8 oz. fontina cheese, shredded
8 slices sourdough bread
4 tablespoons butter, melted

Directions

Heat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil. Place the bacon strips on the baking sheet; bake for 20-25 minutes, until bacon is brown and crisp. Line a plate with paper towels. Use tongs to transfer the bacon to the paper towels to drain the grease.
Spread mayo on bread. Sprinkle half the bread with 2 tablespoons of cheese. Layer 5-6 slices of apple on top of the cheese. Top with three pieces of bacon. Sprinkle with 2 tablespoons of cheese. Place the second piece of bread mayo-side down on top of the cheese.
Heat a large cast iron skillet over medium heat. Brush the tops of the sandwiches with butter. Season with salt and pepper. Working in batches if needed, place sandwiches in the heated skillet. Brush the unbuttered side of the sandwich with butter. Season with salt and pepper. Cook until golden brown and crisp. Flip and repeat on the other side.
Slice in half and serve warm.