Recipe courtesy of Anne Burrell

Fontina and Mozzarella Grilled Cheese with Bacon and Honeycrisp Apples

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 serving
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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

  1. 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.
  2. Preheat a griddle or nonstick saute pan to medium. Between two pieces of paper towels, pat dry the mozzarella.
  3. 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.
  4. 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!).
  5. 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.
  6. Cut the sandwiches in half on the bias and serve hot.

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