Happy April everyone! Did you know April might just be the best food month EVER?! Coffee cake day, caramel popcorn day, and healthy kids day are among the fun food holidays this month, along with BLT month and soft pretzel month. But today, Foodie Extravaganza is celebrating grilled cheese month, hosted by Lauren of From Gate to Plate.
Grilled cheese is a go-to lunch or dinner in my house for days we just don’t feel like cooking. I’m looking forward to the great list from this event to add some twists to the classic sandwich.
I decided to go sweet. I was going to use cream cheese, but I had mascarpone in my fridge and decided to use that. To be honest, I would have preferred the extra tang from the cream cheese, but my husband loved it as is. Use whatever you enjoy best. I only used two slices of bacon but next time, I’m going to up that to 3. Those bacony bites were the best ones!
Bacon Apple Mascarpone Grilled Cheese
- 2-3 strips center cut bacon
- 1 small Granny Smith apple, diced
- 2 tsp brown sugar
- 1/4 tsp cinnamon
- 4 slices whole wheat bread
- 2 tbsp mascarpone cheese
- butter, for spreading
- In a small skillet over medium heat, cook bacon until crispy. Remove and set on a paper towel lined plate.
- Cook apple in the bacon grease until tender. Stir in the brown sugar, cinnamon, and a pinch of salt. Crumble the bacon and stir into the apples. Remove from heat and set aside.
- Spread butter on one side of each slice of bread.
- Spread 1 tbsp mascarpone cheese on the non-buttered side of two pieces of bread. Top with half of the apple mixture.
- Spread a thin layer of more mascarpone cheese on the non-buttered side of the remaining bread. Place cheese side down on top of the apples.
- Cook grilled cheese until golden brown, flip and repeat until cheese is soft and gooey.
Be sure to check out the rest of these ooey-gooey grilled cheese recipes:
Caramelized Onion Bacon Grilled Cheese by Rebekah at Making Miracles
Grilled Cheese in the Garden by Camilla at Culinary Adventures with Camilla
Spicy Pear Grilled Cheese by Kelly at Passion Kneaded
Griddle Baked Quesadillas with Poblano Rajas by Wendy at A Day in the Life on the Farm
Ham, Apple, and Sharp Cheddar Grilled Cheese by Carlee at Cooking with Carlee
French Toast Grilled Cheese with Balsamic Berry Compote by Rholinelle at The Joyful Foodie
Grilled Cheese with Caramelized Onions and Spinach by Tara at Tara’s Multicultural Table
Chicken Cordon Bleu Grilled Cheese by Marissa at Rae Gun Ramblings
Muffuletta Grilled Cheese by Stacy at Food Lust People Love
Open Faced Italian Grilled Cheese by Kathleen at Fearlessly Creative Mammas
Chicken, Bacon, and Avocado Grilled Cheese by Jacklyn at Mrs. Penguin
Southern Grilled Cheese by Teri at The Freshman Cook
Mac and Cheese Grilled Cheese by Lauren at From Gate to Plate
Last week we were kept indoors and out of the office because of a winter storm.
Those of you new to Sew You Think You Can Cook, I live in Florida.
I know we won’t be getting any sympathy from our Northern friends, but keep in mind the Sunshine State gets snow once in a bluemoon. Therefore, our cities don’t have the need, nor could ever justify the budget, for equipment to handle icy roads. I saw on Facebook a fantastic meme of a beautiful Florida Sunset that said, “In Florida we salt margaritas, not sidewalks.” That couldn’t be better said; it’s why people relocate from the white North!
We definitely didn’t have it as bad as Atlanta and other Southern towns, but roads – and more importantly bridges – were closed Wednesday, January 29th. We were sent home from work at 2:00 pm on Tuesday with an expected return of 12:00 pm Wednesday. The return date and time were pushed back to Thursday at noon!
In having been out of town the previous weekend for Food Blog South I hadn’t yet been grocery shopping. We’ve been surviving on empty – frozen pizzas, breakfast foods, leftovers, and grilled cheese. There was a package of chicken thighs in the freezer which I used for grapefruit chicken (to be shared at a future date).
It was pretty cold when we were in Birmingham and Sunday morning our car (Edgar) wouldn’t start. Edgar was so dead that we couldn’t even shift gears into neutral to push it out of the parking spot. Thankfully my in-laws joined us and we were able to get a jump good enough to make it to the local Auto Zone. The battery was fried and a new one installed – a battery with a higher cold temperature rating! It’s a good thing too because on Wednesday Edgar was cocooned in a sheet of solid ice.
This recipe is probably the simplest recipe I have yet to share, and probably will ever share. It’s your typical grilled cheese, with an Everson twist. My father-in-law would always season the buttered bread with garlic powder, and that’s how my husband still prefers to eat it.
Garlic Bread Grilled Cheese
- 2 slices of sandwich bread
- butter or margarine, for spreading
- garlic powder, for sprinkling
- 2 American cheese singles
- Heat a small skillet over low to medium heat.
- Butter one side of each slice of bread. Sprinkle garlic powder on buttered side of each slice.
- Place one slice of bread butter side down in warm skillet. Top with both cheese singles and the other slice of bread, buttered side out. Cook until bottom piece of bread is golden.
- Flip sandwich to toast the 2nd side until the cheese is melted.
- Slice on a diagonal and serve.