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Grilled Apple, Bacon and Cheddar Sandwich with Roasted Red Onion Mayo Recipe by Paula Deen

Easy Level
50 MIN 10 Prep + 40 Cook
Servings
$ /Serving
Print
Easy Level
50 MIN 10 Prep + 40 Cook
1-2 Servings
$ /Serving

Grilled Apple, Bacon and Cheddar Sandwich with Roasted Red Onion Mayo Recipe by Paula Deen

Easy Level
50 MIN 10 Prep + 40 Cook
1-2 Servings
$ /Serving

Ingredients

  • 2 (1/2-inch thick) slices sourdough, multigrain or another hearty bread
  • 4 slices thick-cut bacon, cooked crisp
  • 4 slices cheddar cheese
  • 1/2 granny smith apple, cored, sliced thin
  • 1 medium red onion, chopped
  • 2 teaspoons olive oil
  • 1 cup mayonnaise
  • salt
  • pepper

Preparation

Preheat a seasoned grill pan or griddle over medium heat. Assemble this sandwich just as you would a traditional grilled cheese sandwich: spread 1 slice of bread with some Red Onion Mayo, then top with 2 slices Cheddar, the bacon, the apple slices, then 2 more slices of Cheddar, finishing with another mayo-slathered slice of bread. Butter the outsides of the bread and transfer to the hot grill. Grill about 3 minutes per side, since this sandwich is so thick. Remove to a cutting board and cut the sandwich in half on the diagonal to serve.

 

Roasted Red Onion Mayo:

 

Preheat oven to 375°F.

 

On a small-rimmed baking sheet, toss the red onion, olive oil, salt and pepper together. Roast in the oven for 25 to 30 minutes until the onion is very soft, stirring occasionally. Remove from oven and let cool. Transfer to a food processor and buzz until finely chopped. Add the mayo and pulse until smooth and combined.

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Preparation

Preheat a seasoned grill pan or griddle over medium heat. Assemble this sandwich just as you would a traditional grilled cheese sandwich: spread 1 slice of bread with some Red Onion Mayo, then top with 2 slices Cheddar, the bacon, the apple slices, then 2 more slices of Cheddar, finishing with another mayo-slathered slice of bread. Butter the outsides of the bread and transfer to the hot grill. Grill about 3 minutes per side, since this sandwich is so thick. Remove to a cutting board and cut the sandwich in half on the diagonal to serve.

 

Roasted Red Onion Mayo:

 

Preheat oven to 375°F.

 

On a small-rimmed baking sheet, toss the red onion, olive oil, salt and pepper together. Roast in the oven for 25 to 30 minutes until the onion is very soft, stirring occasionally. Remove from oven and let cool. Transfer to a food processor and buzz until finely chopped. Add the mayo and pulse until smooth and combined.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product