Apple Bacon Grilled Cheese

Ingredients

• 2 large crisp red apples, cored and sliced
• 2 tbsp maple syrup
• 1–2 sprigs fresh thyme
• 8 medium slices firm sourdough bread
• 8 slices bacon
• 8 slices sharp cheddar (2 per sandwich)
• Butter for grilling

Instructions

1. Get a cast iron skillet heating over low. Cast iron takes its time to warm up, so don't rush it — 5-6 minutes of just sitting there. Low and slow is where it's at.
2. Lay the bacon in the hot skillet. Cook until crisp, then remove to a plate. Drain the fat into a tin can (I use the empty tomato can from the High-Protein Tomato Soup — saves washing another pan). Leave a thin layer of fat in the skillet.
3. Toss the apple slices in. No butter needed — the bacon fat does the job. Cook about 5 minutes until they soften and start browning.
4. Pour in the maple syrup and add the thyme. Turn the heat down and cook until the apples are soft, sticky, and caramelized. Remove them to the plate with the bacon.
5. Butter one side of each bread slice. Place 4 slices butter-side down and layer with: 2 slices cheddar, 2 bacon slices, caramelized apples.
6. Top with the remaining bread slices, butter-side up.
7. Cook the sandwiches in that same skillet over low heat until both sides are golden and the cheese is melted. Don't flip until the bottom releases easily — it'll tell you when it's ready. Low and slow gives you the crispiest crust.
8. Serve immediately. They don't last long.