Grilled Cheese with Apples and Bacon

Makes 4 servings (½ sandwich each)

Husband-Tested in Marimar’s kitchen (Alice’s daughter-in-law)

While visiting our family in Mexico, our daughter-in-law made this delectable sandwich served along with a fresh, crisp, green salad for lunch.  Delish!!

2 Tablespoons unsalted butter

4 slices whole-wheat bread

4 slices cheese (cheddar, Havarti or Monterey Jack), about 1 oz. each

4 slices cooked bacon, broken in half to make 8 pieces

½ unpeeled green apple, cut into ¼-inch-thick slices (pears would be a good substitute)

1 Tablespoons freshly grated Parmesan cheese (optional)

Melt 1 Tablespoon of the butter in a large sauté pan over medium heat.  Carefully run one side of each slice of bread in the melted butter to coat and then set aside.  Turn off the heat.

Assemble the sandwiches by starting with a single slice of bread, butter side down, then topping it with 1 cheese slice, half of the bacon, half of the apple, and another slice of cheese.  Top with another slice of bread (butter side up this time.)  Repeat with the remaining ingredients.

Melt the rest of the butter in the same pan over medium-low heat.  Add the assembled sandwiches tot he pan and cook until the bottoms are lightly toasted, 3-4 minutes.

Flip over and, if using, evenly sprinkle with the Parmesan over the tops of the two sandwiches.  When the bottoms are lightly toasted, flip again and cook for a minute or so, just long enough for the Parmesan to melt into the bread. Be careful not to burn the Parmesan.  Sprinkle the remaining Parmesan on top of the other side and repeat.  Cut the sandwiches in half and serve warm.