Yep. It’s what’s for lunch today. Because it’s totally normal to have some gruyére, homemade apple butter, and bacon sitting around just begging to be mashed together and melted.
If you’ve been following the blog for any length of time, you might have picked up on the alarming fascination I have with my kitchen torch. I really like to brulée things. A lot. So anytime I can whip that fun little weapon out, I do. Enter candied bacon into this recipe. Cook your bacon as you normally prefer to (in small batches I do it in a pan, in larger batches, I do it in the oven), and maybe even leave it a little more under-done than you prefer it. The brulée-ing cooks it a bit more. When it’s done, spread it out on a piece of tinfoil, spoon granulated or baking sugar (I prefer baking sugar) liberally over the top of it, crank up the torch and caramelize those puppies! Once they are good and golden brown and shmelty, let them cool, flip them over and do the same thing to the back side. By the by, an awesome side-effect of the brulée torch is that no one seems inclined to bother me while I am using it. Funny, that.
To build this sandwich: smear the insides of your bread with a thin layer of sweet apple butter, then layer your gruyére and candied bacon however many layers high you feel like daring (today, I was feeling like only one layer of glutton). Smear both the top and bottom sides of your sandwich with butter (I used french butter because I am pathologically obsessed with it), and grill it as you see fit. My grill method is a bit high-maintenance, but I am going to share it anyway. On a grill pan over medium-high heat, I grill both sides of the sandwich just until there are those lovely brown grill marks. Then I pop the sandwich onto a pan and stick it in a 350 degree oven for about 5-10 minutes or until that cheese gets good and gooey. Crack a little sea salt over the top of that thing, and then put it in your face. Immediately.
So good. I do have a mild case of eater’s remorse right now, though, but….I’ll get over it.