• 8 slices bread, white or wheat
  • 1 apple, sliced into thin slices
  • 4 slices sharp white cheddar cheese
  • 4 slices white American cheese
  • 8 strips bacon, cooked
  • 4 tablespoons grainy Dijon
  • Butter, softened
Serves: 4 sandwiches

Preheat a nonstick grill pan over medium-low heat.
Place a slice of sharp white cheddar onto 4 pieces of bread. Top with a thin layer of sliced apples, two strips of bacon per sandwich and then a slice of white American cheese. Smear remaining bread slices with a good slather of Dijon mustard then “sandwich” it all up.

Place the sandwiches onto the grill top—make sure that it’s not too hot. You want the sandwiches to sizzle pretty quietly when they hit the heat, nothing too crazy. Cook for about 4-5 minutes to brown and melt the cheese before giving them a flip then cook another few minutes to brown the other side. Serve.
Tip: If the sandwiches brown on the outside but the cheese isn’t yet melted in the middle, place the sandwiches onto a cooling rack placed over a cookie sheet and cook them into a 350°F degree oven until they’re melty, about 5 minutes.