Save This fall maple bacon grilled cheese channels all the coziness of autumn into a single sandwich. Imagine crisp bacon glazed with real maple syrup, gooey sharp cheddar, creamy brie, and the crunch of golden buttered sourdough. A touch of fresh thyme and a sliver of apple take this from classic comfort food to pure fall magic.
I first came up with this combo when the family wanted grilled cheese but we had leftover breakfast bacon and brie in the fridge. It turned out so irresistible we barely had time to plate it before everyone dove in.
Ingredients
- Sourdough bread: Provides sturdy structure and that crisp golden crust. Choose a quality loaf with a chewy crumb and tangy flavor for best results.
- Sharp cheddar cheese: Brings a robust bite that stands up to the sweetness of maple syrup and smoky bacon. Look for a block rather than pre-shredded for the best melt.
- Brie cheese: Offers a luscious creamy layer that pairs beautifully with apples and maple. Buy brie that feels soft to the touch but not overly runny.
- Thick-cut bacon: Supplies a hearty crunch and bold pork flavor. Cook it until fully crispy so it does not get soggy in the sandwich.
- Unsalted butter: Creates that perfect golden crust when grilling. Let it soften so you can spread it evenly on the bread.
- Pure maple syrup: Gives the bacon its signature sticky caramelized quality. Opt for Grade A for deep sweetness and smooth texture.
- Dijon mustard: Adds a subtle tang that balances all the richness. This is optional especially for kids.
- Apple: Thinly sliced is a crisp sweet bonus. Look for firm tart apples like Granny Smith or Honeycrisp for a burst of freshness.
- Fresh thyme leaves: Make a fragrant finishing touch. Choose bright green leaves for the most aromatic flavor.
Instructions
- Cook the Bacon:
- Set a skillet over medium heat and add the bacon strips. Let them sizzle gently for about eight to ten minutes flipping as needed until every slice is deeply golden and crisp. Remove bacon and lay it on paper towels to soak up excess fat then gently brush both sides with maple syrup while still warm so the sweet glaze seeps in.
- Prepare the Bread:
- Take the softened butter and spread a thin even layer across one side of each bread slice. This ensures you will get a shatteringly crisp exterior with every bite.
- Layer the Fillings:
- On the unbuttered side of two bread slices begin with the sharp cheddar arrange it edge to edge then follow with slices of brie. Place the maple-glazed bacon over the cheese and tuck in thin apple slices if you are using them. Sprinkle a pinch of fresh thyme leaves on top for more autumn aroma.
- Add Mustard and Assemble:
- If you like a hint of tang smooth a little Dijon mustard over the unbuttered side of the remaining bread slices. Close the sandwiches buttered side facing out to guarantee a golden finish.
- Grill the Sandwiches:
- Heat your skillet or griddle over medium-low. Arrange the sandwiches in the pan and press them gently with a spatula. Let them grill undisturbed for three or four minutes so the bread crisps up and cheese starts to melt. Flip carefully and cook the other side until golden and fully gooey.
- Serve and Enjoy:
- Allow the sandwiches to rest for a minute then slice in half and serve while hot so the cheese is decadently melty for every bite.
Save Sharp cheddar is a household favorite here since it never gets lost behind bold bacon or sweet maple. One of my best cooking memories is making these for a group of chilly neighborhood kids after a blustery afternoon raking leaves. The kitchen smelled like butter and maple and their sticky grins said everything.
Storage Tips
These grilled cheese sandwiches are best eaten hot and fresh. If you need to make ahead or have leftovers let the sandwiches cool and wrap tightly in foil. Reheat on a skillet over low heat to regain the crispy exterior and hot melty center. Avoid microwaving as the bread may turn soggy.
Ingredient Substitutions
You can switch up the cheeses easily. Gruyere or smoked gouda give different layers of flavor. Apple slices bring crunch but you could swap in sliced pears for a subtle sweetness. For a vegetarian version up the apple or saute mushrooms with a sprinkle of smoked paprika.
Serving Suggestions
Pair your maple bacon grilled cheese with a warm bowl of butternut squash soup or a light salad dressed in apple cider vinaigrette. This sandwich is also delicious with an icy glass of crisp hard cider or a mug of pumpkin-spiced tea.
Seasonal Adaptations
Opt for pears or roasted butternut squash slices in place of apples. Swap in cranberry jam for maple syrup for holiday flavor. Try pumpkin seed bread for an autumn twist.
Save Bring these sandwiches to your next fall gathering or cozy up with one on a chilly night. Every bite promises melty cheese golden crunch and that perfect balance of salty and sweet.
Recipe FAQ
- → Can I make this sandwich vegetarian?
Yes, simply omit the bacon and replace it with extra apple slices or sautéed mushrooms for a flavorful twist.
- → What cheese works best besides cheddar and brie?
Smoked gouda or Gruyère are excellent alternatives that complement the maple and bacon flavors well.
- → How do I prevent the bread from burning?
Cook over medium-low heat and watch closely, pressing gently and flipping once the bread is golden brown.
- → Can I prepare this ahead of time?
It's best enjoyed fresh, but you can prep ingredients in advance and assemble just before cooking.
- → What sides go well with this sandwich?
This pairs nicely with butternut squash soup, tomato soup, or a simple green salad. A crisp apple cider is also great.