Fall Faves Monte Cristo

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One of Rachael's "Fall Faves!" The ingredients Rach uses can be found at:
Oscar's Adirondack Smoke House
Apple Cider Honey Mustard from Fox Meadow Farm
Wood’s Boiled Cider from Wood’s Cider Mill
BLiS Bourbon Barrel Matured Pure Maple Syrup
Skillet Bacon Spread

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Ingredients

4 tablespoons butter, divided
3 Honeycrisp or Macintosh apples, thinly sliced
A few sprigs thyme, picked and chopped
Nutmeg
8 1/2-inch slices good quality white bread
1/2 cup apple cider honey mustard from Fox Meadow Farm or honey mustard
2 cups extra-sharp cheddar, such as Oscar’s XXX sharp cheddar
8 slices thick-cut slices of your favorite bacon (I love the bacon from Oscar’s Smokehouse), cooked until crispy or Skillet Bacon Jam
3 eggs
1/4 cup milk
A few sprigs thyme, picked and chopped
Salt and pepper
For dippers:
Wood’s Boiled Cider from Wood’s Cider Mill
BliS Bourbon Barrel Matured Pure Maple Syrup
8 slices thick-cut slices of your favorite bacon (I love the bacon from Oscar’s Smokehouse), cooked until crispy or Skillet Bacon Jam

Aired on:

September 23, 2011

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Preparation

Heat 2 tablespoons butter in a large, nonstick skillet over medium-high heat. Add apples and thyme, and season with nutmeg. Cook 5 minutes, until apples are tender and cooked down.

Spread apple cider honey mustard on each piece of bread. Build sandwiches with cheese and bacon or bacon spread.

In a shallow dish, whisk together eggs, milk, salt and pepper.

Melt butter on a griddle or in a large skillet over medium heat. Turn sandwiches in egg and add to griddle. Cook sandwiches 3-4 minutes on each side, until deep golden.

Serve with dippers alongside.