Today's recipe is for a fall-inspired grilled cheese sandwich with bacon, apples and blue cheese, served that with a side of broccoli steamed in a little apple cider with dried cranberries.
6-8 slices of bacon
1/3 cup crumbled blue cheese
1 tablespoon mayonnaise
Two cups broccoli (cut into thin florets)
1/2 cup apple cider
1/4-1/3 cup dried cranberries
Thinly sliced crispy apples
Four slices bread
We're making two sandwiches today and, for that amount, we need to crisp up 6-8 slices of bacon.
While you're keeping your eye on the bacon, add 1/3 cup crumbled blue cheese to a mixing bowl and add a generous tablespoon of mayonnaise, and use a fork to mash that together.
If you're using the broccoli you'll want to cut about two cups into thin florets.
Take the bacon out of the pan when it's nice and crisp and drain it on paper towels and then pour off the rendered bacon fat.
Then turn the heat off underneath the pan and add 1/2 cup apple cider and 1/4-1/3 cup dried cranberries and let those soak.
Spread the blue cheese mixture evenly over all four slices of bread, and top two of those slices with thinly sliced crispy apple. Top those with half of the bacon each, and then place the other slices of bread on top and gently but firmly press it down. Then, spread a layer of room temperature butter over the top of each sandwich.
Next, add the broccoli florets to the pan with the apple cider, and cook those along until they're tender crisp with a lid on top.
Turn the heat to medium high underneath another large heavy bottomed nonstick pan, and add the sandwiches, butter side down.
Then, spread a little more butter over the top side and cook them just like you would any other grilled cheese sandwich.