About this recipe
Grilled cheese is a treat any time of year, but it’s especially comforting with cooler temperatures coming. It’s also the perfect excuse to add a few decadent seasonal twists to this classic sandwich.
Bob Stahl, the chef at Minzo’s Kitchen in Green Bay, Wisconsin, visited Nexstar’s WFRV this week to share his autumnal take on the toasty treat, which incorporates Granny Smith apple, Brie and hot honey.
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“It’s sweet, savory, tangy, spicy. It’s like the best of every world,” Stahl said
Yields: 4 sandwiches
Ingredients
Instructions
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Heat a 12-inch nonstick skillet or griddle over medium-low heat
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Spread butter evenly on both sides of each piece of sourdough bread. Place the first two slices in the skillet, adjusting the heat if necessary to avoid burning the bread
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Layer one of the sourdough slices with 2 slices of Brie, 3 pieces of bacon and a drizzle of hot honey. Later the other slice of bread with two slices of cheddar cheese and 5 or 6 of the apple slices
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Cover the skillet with a lid and allow to cook until the bread starts to brown and the cheese begins to melt, around 2 to 3 minutes
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When the bread is toasty and the cheese has just started to melt, flip one half of the sandwich onto the other half. Cover the pan with a lid, and let cook until the cheese is melting over the sides of the bread, another 2 to 3 minutes.
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