I love to fancy up a grilled cheese sandwich, and that I most certainly did by adding thinly sliced Granny Smith apple, turkey bacon, and Dijon mustard to this lunch treat. Wonderfully yum (though, in Junior Too’s case I was asked to “hold the Dijon”).

Apple Bacon Grilled Cheese

4 slices bread (I used our favorite sourdough from Panera Bread’s bakery)

1 tbsp Dijon Mustard

4 oz shredded sharp cheddar cheese

1 small Granny Smith apple, sliced thin

6 strips turkey bacon, fried

1 tbsp butter

1) Assemble each of 2 sandwiches as follows: spread mustard on both sides of bread, top bottom slice with one-fourth the cheese, one-half the apple slices, one-half the bacon, one-fourth the cheese, the top slice of bread

2) Melt butter in skillet over medium heat; add sandwich to skillet and cook 4-5 minutes each side until golden brown and lightly crunchy; remove from skillet and serve immediately

Servings: 2


For Sunday brunch, I made this recipe as sandwiches and quesadillas. The quesadillas were quite good, but the sandwiches on sourdough…scrumptious! Junior said, “Mom, these are the best grilled cheese sandwiches ever!”

Hoisin Chicken & Pineapple Grilled Sandwiches

1/2 pineapple, cored and cut into wedges

1-1/2 lbs boneless, skinless chicken tenderloins (about 12 pieces)

1/4 cup hoisin sauce

1/4 cup hoisin sauce thinned with 1/8 cup water

8 slices sourdough bread

3/4 cup monterey Jack cheese

20 jalapeno slices

3/4 cup cheddar cheese

4 tbsp butter

1) In grill pan, grill wedges of pineapple on medium-high heat, 1-2 minutes each side; remove from heat; slice into 1/4″ pieces and set aside

2) Lay chicken tenderloins in pan, sprinkle with salt and pepper, and grill on medium-high heat 2 minutes; turn and baste cooked side with hoisin sauce (not thinned); grill 2 minutes, turn and baste with remaining hoisin sauce (not thinned); remove from heat

3) Assemble each sandwich in this order: sourdough bread slice, monterey Jack cheese, chicken tenderloins, pineapple, jalapenos, drizzle of thinned hoisin sauce, cheddar cheese, sourdough bread slice

4) In large skillet, melt butter over medium heat; grill sandwiches on both sides, being careful when flipping (chicken is inclined to mutiny); when cheese is melted, serve!

Servings: 4

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/01/12


Shrimp and noodles was on the menu tonight. However, when I was tempted by fresh-baked croissants and crisp Fuji apples, I took a detour and paired them with black forest ham and provolone cheese. Granted, pressed and grilled croissants lose some of their lofty beauty, but–goodness!–talk about delicious. Can I see a show of thumbs? Oh, yes!
Caramelized Apple-Ham-Provolone Grilled Croissant

4 tbsp unsalted butter, divided

2 apples (I used Fuji), cored and cut into 1/2″ thick slices

3 tbsp brown sugar

1/2 tsp cinnamon

4 croissants, sliced sandwich-style

4 slices provolone

4 oz thin-sliced black forest ham

1) In large skillet over medium heat, melt 2 tbsp butter (reserving 2 tbsp); add apple slices and cook 5 minutes, stirring occasionally; sprinkle with brown sugar and cinnamon and, stirring often, cook 4-5 minutes until sauce thickens; remove from heat

2) Assemble sandwiches as follows, dividing ingredients between 4 croissants: bottom slice of croissant, provolone, ham, caramelized apples (extra sauce drizzled over apples), and top slice of croissant

3) In large skillet over medium heat, melt reserved 2 tbsp butter; place croissant sandwiches in skillet and grill 3-4 minutes each side until cheese melts and croissant is lightly crispy; serve with a salad (or some such)

Servings: 4


Yes, it’s another jalapeno popper sandwich, this time with bacon. Yum, yum, yum–and gone, gone, gone! As for Junior Too, he liked this sandwich MUCH better than my fabulous (if I may say so myself) Mushroom-Basmati Rice Soup. Guys and their meat-and-cheese-stuffed, buttered-and-grilled slabs of bread. Not that I don’t like them too 🙂

8 jalapeno peppers, cut in quarters lengthwise and seeded

8 slices sourdough bread (good quality–Panera Bread is our favorite)

8 tbsp reduced-fat cream cheese, softened

sea salt

ground black pepper

3/4 cup crumbled tortilla chips

8 strips turkey bacon strips, fried to lightly crisp

4 slices sharp cheddar cheese

2 tbsp butter

1) Preheat oven to broil

2) Place pepper quarters on baking sheet, skin side up; broil 8-10 minutes until skin browns and blisters; remove from oven, let cool, peel and discard blistered skin

3) Lay out 4 slices of bread and top each with 1/4 of the following ingredients: cream cheese, sprinkle of sea salt and black pepper, jalapeno strips, crumbled tortilla chips, bacon, and cheddar cheese; top with remaining slices of bread

4) In non-stick pan* (I used a grill pan) over medium heat, melt 1 tbsp butter (reserving 1 tbsp); add sandwiches to pan and grill until cheese begins to melt and bread is golden brown (4-5 minutes); before grilling second side, spread remaining butter over top slices of bread; flip, grill until golden brown; and eat!

Note: Depending on size of your pan, you may have to make sandwiches in batches, so divide butter accordingly

Serves: 4