Bacon Apple Caramelized Onion Melt with Roasted Potato Wedges

There’s something magical about a perfectly grilled sandwich, especially when it’s loaded with layers of flavor and texture. This melt brings together crispy bacon, sweet caramelized onions, tart apple slices and a blend of sharp cheddar and creamy Monterey Jack cheese, all between slices of golden sourdough bread. It’s a satisfying meal that feels both indulgent and balanced.

Pair this delicious sandwich with crispy roasted potato wedges seasoned with a savory blend. The combination of the crunchy potatoes and the gooey, savory melt is sure to become a favorite for lunch or dinner.

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Ingredients

1 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Wash and cut the potatoes into ½-inch thick wedges. Toss them with cooking oil, fry seasoning, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy.
2. While the potatoes roast, cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate. Reserve 1 tablespoon of bacon fat in the skillet.
3. Peel and thinly slice the onion. Add the onion to the skillet with the reserved bacon fat and cook over medium-low heat, stirring occasionally, for 10-12 minutes until softened and caramelized. Stir in the sugar and cook for 1 more minute. Season with salt and pepper to taste.
4. Core and thinly slice the apple (no need to peel). Grate the cheddar and Monterey Jack cheeses and mix together.
5. Lay the sourdough slices on a work surface. Spread butter on one side of each slice. Flip two slices over and top with half the cheese mixture, then the caramelized onions, apple slices, bacon (broken into pieces) and the remaining cheese. Top with the remaining bread slices, buttered side up.
6. Heat a large non-stick skillet or griddle over medium heat. Cook the sandwiches for 3-4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
7. Remove from heat, let cool for a minute, then slice in half. Serve with the roasted potato wedges on the side.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, you can substitute sourdough with any sturdy bread like ciabatta, French bread or whole wheat. Just make sure it’s thick enough to hold the fillings.

How do I prevent the sandwich from getting soggy?

Make sure to cook the bacon until crispy and pat the apple slices dry with a paper towel before assembling. Also, don’t overload with onions.

Can I make this vegetarian?

Absolutely! Omit the bacon and add more caramelized onions or sautéed mushrooms for a savory, umami flavor.