Clothbound Cheddar with Bacon and Apples on Cinnamon Raisin Bread Grilled Cheese (Chef Jason Sobocinski)
8 slices cinnamon raisin bread
2 cups of grated clothbound cheddar
8 slices of crisped thick cut bacon
8 slices of tart granny smith apple
Fresh black pepper
4 tablespoons unsalted fresh butter
Preheat oven to 350°.
Assemble the sandwiches by layering a slice of the cinnamon raisin bread, some of the grated cheddar, two slices of apple, two slices of crisped bacon, a few good cracks of black pepper and top with a bit more of the shredded cheese and top with another slice of cinnamon raisin bread.
Do this for all four sandwiches spreading the cheese out equally among them.
In a large heavy bottomed skillet over medium heat melt half of the butter until foaming and place the sandwiches into griddle up.
Allow them about a minute or 2 on the first side, adding the remaining butter and flipping to the other side.
Remove the sandwiches once the bread is lightly crisped on both sides and place onto a sheet pan with a metal rack and into the preheated oven for just a few minutes checking often until the cheese is really melted and gooey.