Spicy Apricot and Bacon Grilled Cheese Sandwich

In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.

I think you’ll remember this sandwich’s delightful cousin, the Candied Dijon Bacon Grilled Cheese with Pickled Jalapenos. The two share a number of common features – they’re sweet, spicy, smoky, and salty.

But today’s creation provides a very important advantage: since you’re not coating the bacon, it takes less time to prepare, and you can make with the eating sooner. Everybody wins!

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Goat Cheese, Fig Jam, and Prosciutto Grilled Cheese Sandwich

In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.

I bought a jar of fig jam, hoping to make a grilled cheese sandwich that would take me back to YMCA day camp, eating Fig Newtons in my lunch. And I failed.

This grilled cheese doesn’t for a moment invoke memories of warm, squishy cookies, languishing in a brown bag through verse after verse of “Boom Chick-a Boom.” In fact, this grilled cheese is so fancy, I had to put earrings on before I ate it. Also pants.

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Roast Beef and Blue Cheese Grilled Cheese Sandwich

In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.

I love a classic steakhouse dinner – a cool, crispy wedge salad with blue cheese dressing, followed by a medium-rare steak and a side of creamed spinach. Oh! And a bread basket that’s never empty longer than a minute before it’s auto-magically refilled.

This sandwich has all your favorite steakhouse flavors, but you can make it at home and it doesn’t cost 8 million dollars. It’s VERY blue-cheesy, and it probably could use more beef and less cheese for more balanced flavor. It’s also very messy. And tasty.

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Turkey, Brie and Pear-Apple Butter Grilled Cheese Sandwich

In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.

OK. I admit it was pretty much a given that turkey, brie, and pear-apple butter would make for a stellar grilled cheese sandwich. But did any of you stop and think about the bread? Did you even bother to consider how the choice of bread could completely change the taste of the sandwich?

I thought not.

So I’m asking you, as a favor, please grill this sandwich – tender deli turkey, oozing brie, and sweet pear-apple butter – on savory, pungent caraway rye bread. And please, please enjoy the earthy perfume of toasted caraway seeds in the air when the buttered bread hits the griddle. Could you just do this one little thing for me?

Thanks.

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Sausage and Waffles Grilled Cheese Sandwich

In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.

This sandwich was a great idea. I mean, who doesn’t love breakfast for dinner? Sausage links and waffles with maple syrup – this sandwich had everything going for it. Until I actually made it.

It turned out, um, odd. The combination of syrup and cream cheese tasted weird, almost curdled. And the waffles never crisped up – they got a little soggy. Based on this experiment, I think I’m going to abandon the chicken and waffles grilled cheese sandwich idea. Sorry, the South.

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Cinnamon Roll Grilled Cheese Sandwich

In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.

One day I dreamed that I could bring together a cinnamon roll and a grilled cheese sandwich. The resulting Frankenbreakfast was everything I dreamed it would be, and more.

Dense, eggy challah bread was an excellent choice to duplicate the sweetness and pillowy texture of a cinnamon roll. And oh, the filling! Warm, sweet, gooey cinnamon perfection. The Neufchatel gave it a lovely tang, like cream cheese frosting. And the brown sugar melted right into the cheese for a silky smooth consistency.

Is it breakfast? Is it dessert? Does it matter? Make. This. Sandwich.

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Bacon-Roasted Garlic and Sun-Dried Tomato Grilled Cheese Sandwich

In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.

Bacon-Roasted Grilled Cheese sliced

Congratulate me, Friends: I created a grilled cheese and serendipity sandwich.

Bacon-Roasted Grilled Cheese open

One very special day, I’d had bacon for breakfast, which left me with a couple tablespoons of liquid gold, i.e. rendered bacon fat. I decided to re-purpose that fat to roast a couple cloves of garlic. After roasting the garlic, I was left with garlic-infused bacon fat, so, really, what choice did I have but to re-re-purpose it to grill my sandwich.

And oh, what a remarkable, ridiculous sandwich it was. It tasted like a bright, fresh caprese salad got loaded on tequila and cheese fries, and woke up in a strange apartment, unsure of just who was posting true confessions on her Facebook wall all night long. It was delicious, and a little embarrassing.

Bacon-Roasted Garlic and Sun-Dried Tomato Grilled Cheese Sandwich
Recipe Type: Sandwich
Author: Bake Up, Little Suzy
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Serves: 1
It tastes like a bright, fresh caprese salad got loaded on tequila and cheese fries, and woke up in a strange apartment, unsure of just who was posting true confessions on her Facebook wall all night long. It’s delicious, and a little embarrassing.
Ingredients
  • 2 cloves garlic
  • 2 tablespoons rendered bacon grease
  • 2 slices challah bread
  • Italian 4-cheese blend
  • Sun-dried tomatoes, cut in short strips
  • Basil, chopped
Instructions
  1. Preheat oven to 300 degrees.
  2. Remove two cloves from a head of garlic, but do not peel off the papery skin. Place the cloves on a small square of foil and drizzle on about a tablespoon of bacon fat. Wrap the cloves tightly in foil, and roast for 25 minutes, until the garlic is squishy.
  3. Reserve the garlic-infused bacon fat.
  4. Remove the garlic cloves from the peel and spread onto one slice of the challah.
  5. Top the garlic with shredded cheese, sun-dried tomatoes, and basil.
  6. Close up the sandwich, and brush the outsides of the bread with the reserved garlicky bacon fat.
  7. Griddle on medium-high heat until the cheese is melted and the bread is golden brown.