Caramelized Apple, Bacon &Amp; Gouda Sandwiches with Cucumber Tomato Salad

Take your grilled cheese to the next level with this sweet and savory combination. Caramelized apples and shallots add depth, while smoky bacon and creamy Gouda melt between slices of buttery toasted sourdough. A tangy fig mustard spread ties it all together.

Serve these sandwiches with a crisp cucumber and grape tomato salad tossed in Italian dressing for a refreshing contrast. Perfect for a quick weeknight dinner or a satisfying lunch.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Italian DressingView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

4 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

1 ounce Fig MustardView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the shallot. Halve and core the apple; thinly slice into half-moons.
2. Heat a drizzle of oil and 1 tablespoon butter (2 tablespoons for 4 servings) in a large pan over medium-high heat. Add shallot, half the apple, ¼ teaspoon thyme (½ teaspoon for 4) and salt; cook, stirring occasionally, until slightly tender, 3-4 minutes. Add 2 tablespoons water (4 for 4) and cook, stirring, until water evaporates, 30-60 seconds. Season with pepper. Transfer to a small bowl; wipe out pan.
3. Place sourdough slices on a clean surface. Spread half the slices with fig mustard, then top with cooked apple mixture and Gouda. Top with remaining bread to form sandwiches.
4. Melt 1 tablespoon butter in the same pan over medium heat. Add sandwiches and cook until golden brown on the first side, 3-4 minutes. Remove sandwiches; add another 1 tablespoon butter. Once melted, return sandwiches and cook until second side is golden and cheese melts, 3-4 minutes more. (For 4 servings, cook in batches, adding 1 tablespoon butter per side.)
5. Meanwhile, trim and discard root end from lettuce; pat dry with paper towels. Chop into bite-size pieces. Halve tomatoes. Trim and halve cucumber lengthwise; slice into ¼-inch half-moons. In a large bowl, toss lettuce, tomatoes, cucumber and remaining sliced apple with Italian dressing. Season with salt and pepper to taste.
6. Halve sandwiches diagonally. Divide salad and sandwiches between plates and serve.

Recipe Tips

FAQ

Can I use a different cheese instead of Gouda?

Yes, you can substitute with provolone, mozzarella or any good melting cheese.

What can I use instead of fig mustard?

Honey mustard or a mix of Dijon mustard and a little honey works well.

Can I make this sandwich ahead of time?

It’s best enjoyed fresh, but you can prep the caramelized apples and salad in advance.