September 2, 2026
Apple Bacon Grilled Cheese
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This is one of those recipes I will have on repeat from now until the holidays. What screams FALL more than grilled cheese and tomato soup for dinner?! It’s such an easy weeknight dinner to keep in your back pocket during the busy back-to-school and fall season.
It’s a quick, simple, and classic and most importantly, EVERYONE loves it.
If these are the types of recipe you love, come check out Recipe Club for 2 weeks on me (use code: FREEDINNER) and get immediate access to my Fall Menu, my entire Recipe Library, plus so much more (like weekly meal plans!). This recipe is a perfect example of the types of recipes I love to develop to help you get dinner on the table a little more often. Come cook with me!
Apple & Bacon Grilled Cheese Sandwiches
Ingredients
- 1 lb. sliced bacon about 12 slices
- 4 tablespoons unsalted butter
- 8 slices bread
- 4 teaspoons whole grain mustard
- 8 oz. cheddar cheese shredded
- 1 granny smith apple thinly sliced
Instructions
- Heat a large skillet or grill pan over medium-high heat.
- Cook 1 lb. bacon (about 12 slices) until crisp and then set aside on a paper towel lined plate.
- Spread ½ tablespoon butter on one side of each slice of bread. Place 4 of the slices butter side down and spread 1 teaspoon mustard over the unbuttered sides of the bread. Top the mustard with shredded cheddar cheese evenly split amongst the four sandwiches, crisped bacon, and apple slices. Top the sandwiches with remaining slices of bread, buttered side up.
- Place assembled sandwiches in grill pan, skillet, or on a sheet pan in an oven preheated to 425°F oven. Cook until cheese begins to melt and the bottom is golden brown. Flip and cook the other side until golden brown as well.
- Remove from skillet, slice in half, and serve immediately.
Notes
SERVING SUGGESTIONS
Serve with warmed tomato basil soup and a crisp green salad.SWAP SUGGESTIONS
- Protein: Swap bacon for thinly sliced chicken cutlets.
- Vegetarian: Remove bacon.
- Gluten-Free: Use gluten-free bread.
- Cheddar Cheese: Swap any melty cheese such as mozzarella, Monterey jack, fontina.
- Granny Smith Apple: Swap for a Honeycrisp apple.
MAKE AHEAD
Shred cheese up to 3 days in advance, store in an airtight container in the refrigerator. Cook bacon up to 2 days in advance, store in an airtight container in the refrigerator. Reheat in a skillet or on a sheet pan in the oven when ready to build sandwiches.Nutrition
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