Tart apple, smoky bacon, and rich Cheddar cheese all come together for a flavorful autumnal treat with this unique sandwich. Certain elements of this sandwich should be thick—the bacon and the bread—and others should be thin—the apple and the Cheddar. Use a crisp, tart apple such as Granny Smith, Mutsu, or Honeycrisp. Use the best bacon you can find as well. I like to make this sandwich in a cast-iron skillet because it makes for a uniformly deep golden crust, which I cherish above all else in a grilled sandwich.

　　

Ingredients

serves 1

　　4 slices thick-cut bacon (1/8 inch thick)

　　1 tablespoon unsalted butter

　　1/4 crisp, tart apple, such as Granny Smith, Mutsu, or Honeycrisp, peeled, cored, and cut into 1/8-inch-thick slices

　　1 tablespoon mayonnaise, homemade (page 284) or store-bought

　　2 slices crusty bread (1/2 inch thick)

　　2 thin slices sharp white Cheddar cheese (about 2 ounces)

　　

Step 1

Cook the bacon in a single layer in a skillet over medium heat. Turn occasionally, until browned and crisp, 5 to 7 minutes. Drain on a paper towel–lined plate. Pour the bacon fat out of the skillet.

　　

Step 2

Melt 1 teaspoon of the butter in the same skillet over medium-high heat. Add the apple slices and sauté for a minute or two, until they become slightly soft. Transfer the apple slices to a plate and wipe out the skillet.

　　

Step 3

Spread a very thin layer of mayonnaise on each slice of bread. Arrange the bacon in a single layer on 1 slice of bread. Arrange the apple slices over the bacon. Arrange the cheese slices over the apple slices, and top with the other slice of bread, mayonnaise side down.

　　

Step 4

Melt 1 teaspoon of the butter in the skillet over medium heat. Carefully lay the sandwich in the pan. Cook for 2 to 3 minutes, or until golden brown on the bottom. Using a spatula, flip the sandwich at the same time that you add the remaining 1 teaspoon butter to the skillet. Lift the sandwich to allow the butter to run underneath it as it melts. Brown the sandwich on the second side until it is golden brown and the cheese is melted, another 2 to 3 minutes.

　　

Step 5

Remove the sandwich from the skillet, cut it in half, and serve.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.