Fontina and Mozzarella Grilled Cheese with Bacon and Honeycrisp Apples

Name: Fontina and Mozzarella Grilled Cheese with Bacon and Honeycrisp Apples
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 serving
Ingredients: 12 slices bacon; 8 slices fresh mozzarella, 1/4 inch thick; 8 slices pumpernickel; 1 stick unsalted butter, at room temperature; 1/4 cup Dijon mustard; 16 slices fontina, thinly sliced from the deli; 1 Honeycrisp apple, peeled and sliced really thinly

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Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 serving

Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 serving

Ingredients

12 slices bacon

8 slices fresh mozzarella, 1/4 inch thick

8 slices pumpernickel

1 stick unsalted butter, at room temperature

1/4 cup Dijon mustard

16 slices fontina, thinly sliced from the deli

1 Honeycrisp apple, peeled and sliced really thinly

Directions

Cook the bacon in a large saute pan over medium heat until brown and crispy on both sides. Transfer to a plate lined with paper towels and reserve.
Preheat a griddle or nonstick saute pan to medium. Between two pieces of paper towels, pat dry the mozzarella.
Spread each piece of bread with a thin, even layer of butter. Spread the other side of each piece of bread with Dijon. Lay the bread down with the Dijon sides facing up on a baking sheet.
Place one slice of fontina, one slice of mozzarella and then another slice of fontina on each piece of bread. Lay 3 bacon slices on half of the slices of the cheese-lined bread. Top the bacon with an even layer of apple slices (these are the bottoms, the ones with just cheese are the tops--together they make a pair!).
Place the tops and bottoms on the griddle butter-side down and cook until the bread gets brown and crusty and the cheese begins to melt, 5 to 7 minutes. When the cheese is nice and melty, flip the tops onto the bottoms so the cheese is on the inside. Give each sandwich a press, flip over and cook for 1 to 2 minutes more.
Cut the sandwiches in half on the bias and serve hot.