TFF- And a Grilled Cheese Pageant

April is National Grilled Cheese Month and I've decided to post a weekly Grilled Cheese recipe. I love Grilled Cheese and when I was in school I lived on Grilled Cheese, day in and day out, and never tired of the wonderful taste and unending concoctions.

One of my Twitter buddies, Panini Kathy, is hosting a Grilled Cheese Pageant and I am entering Mr. Tastebud's scrumptious Grilled Cheese with Cheddar and Provolone, Tomato and Bacon on WW Bread.

This week for Tyler Florence Fridays I made his Grilled Cheese from the Food Network series Soup and Sammie. First I made Tyler's recipe and I used Granny Smith Apples. And they were very good, except I thought the Dijon Mustard and Apple were fighting for taste control.









But for my second sandwich I used Provolone, bacon, Granny Smith Apple on Sourdough Bread. I'm not much of a condiment person so I eliminated the Dijon Mustard. Loved it! I'm thinking Pear would be a good alternative too!!






Of course Mr. Tastebuds had to show me up with his Grilled Cheese du Jour and made a Grilled Cheese on WW bread with Cheddar Cheese, Provolone Cheese, Bacon and Tomato!







Grilled Cheese
Recipe adapted from Tyler Florence

8 slices country-style white bread, sliced 1/2-inch thick
12 ounces farmhouse Cheddar, sliced
3 tablespoons unsalted butter
12 slices bacon, cooked to desired doneness
1 green apple, thinly sliced
Dijon mustard
Directions
Heat griddle or large skillet over medium-low heat. Alternatively you can use your panini press if you have one.

Assemble sandwich: Generously spread Dijon on 4 slices of bread. Top with slices of Cheddar, 3 pieces of bacon, apple slices and additional Cheddar. Place the remaining bread on top and spread with butter. Place on skillet buttered-side down and butter the remaining side. Cook until cheese is slightly melted and bread is browned. Flip the sandwich and continue to cook until cheese is thoroughly melted and sandwich is golden brown.







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