A flavorful sandwich with melted cheddar, smoky beef bacon, crisp apple slices, and sweet-spicy hot honey drizzle.
# Components:
→ Bread & Spreads
01 - 8 slices artisan bread, sourdough recommended
02 - 4 tablespoons unsalted butter, softened
→ Bacon
03 - 8 slices thick-cut beef bacon
→ Cheese & Fruit
04 - 6 ounces sharp cheddar cheese, grated or thinly sliced
05 - 1 medium Granny Smith apple, cored and thinly sliced
→ Hot Honey
06 - 2 tablespoons hot honey, store-bought or homemade
07 - Pinch flaky sea salt, optional
08 - ½ cup honey for homemade hot honey
09 - 1 to 2 tablespoons red pepper flakes for homemade hot honey
10 - ½ teaspoon apple cider vinegar, optional for homemade hot honey
# Directions:
01 - In a small saucepan, combine ½ cup honey, 1 to 2 tablespoons red pepper flakes, and optional ½ teaspoon apple cider vinegar. Gently heat over low heat without boiling for 5 to 7 minutes until fluid. Remove from heat, allow to steep for 15 to 20 minutes or longer for increased spice intensity, then strain if desired. Store at room temperature.
02 - In a skillet over medium heat, cook beef bacon slices for 8 to 12 minutes, turning occasionally, until crispy. Alternatively, bake at 400°F for 15 to 20 minutes on a lined baking sheet. Drain on paper towels and reserve approximately 1 tablespoon rendered fat. Break bacon into 2 to 3 pieces per slice.
03 - Wash, core, and thinly slice the apple to approximately ⅛-inch thickness. Grate or thinly slice cheddar cheese.
04 - Butter one side of each bread slice. On 4 unbuttered sides, layer half the cheese, apple slices, and beef bacon. Drizzle each with 1 tablespoon hot honey. Top with remaining cheese, then close sandwiches with remaining bread butter-side up.
05 - Preheat a heavy skillet over medium-low heat with 1 teaspoon reserved bacon fat or additional butter. Place sandwiches butter-side down. Cook 4 to 6 minutes per side, pressing gently, until golden-brown and cheese is fully melted. Cook slowly to prevent burning.
06 - Transfer sandwiches to a cutting board and rest for 2 to 3 minutes. Cut each sandwich diagonally. Sprinkle with flaky sea salt or an additional drizzle of hot honey if desired. Serve warm.
