Apple Bacon Grilled Cheese With Creamy Tomato Soup

An amazingly delicious simple recipe that I love to make. These directions show you how to create a mouthwatering sweet and hearty apple bacon grilled cheese. Instead of using typical cheddar or American cheese, this grilled cheese has a nice smokiness from the Gouda and a hint of dill from the Havarti cheese. These directions also include steps on how to make a perfectly paired creamy tomato soup.

Tomato Soup (about 8-10 servings)

1 quart stewed tomatoes

1 26 oz. can tomato soup

1/2 stick butter or margarine

1 small onion

2 tbs. dried basil

1 quart half & half

1 tbs. garlic powder

12 oz. softened cream cheese

ground pepper and salt to taste

Grilled Cheese (ingredients = per sandwich)

2 slices of sourdough bread

1 tbs butter or margarine

1 slice smoked Gouda cheese

1 slice Munster cheese

1 slice Dill Havarti cheese

2 slices of cooked bacon

slice of red delicious apple

drizzle of honey

Cook bacon according to package. You will use about 2 slices per sandwich

Add chopped onion and 1/2 stick butter/margarine to a large saucepan. Add fresh ground pepper and cook on medium until onion gets tender.

Chop up stewed tomatoes as fine as you like. Add stewed tomatoes, tomato soup, half & half, dried basil, and garlic powder to your onion saucepan.

Add and whisk small amounts of cream cheese at a time. Heat until it reaches your desired temperature.

While your soup is warming up, spread butter/margarine on two slices of sourdough bread.

Flip bread slices over so the butter side is down. Add one slice of Smoked Gouda to one side, and a slice of Munster cheese on the other.

Add two slices of bacon to the Gouda side, and fresh apple slices on top of the Munster side

Drizzle honey over apple slices to give your sandwich a sweet crunch.

Add Dill Havarti on top of the apple slices (I couldn't find sliced Dill Havarti and the store, so I usually cut the cheese block into smaller slices).

Heat up a small/medium sized frying pan. Add sandwich and cover with a lid (I find covering it with a lid helps get the insides more melty). Cook sandwich for a few minutes on each side or when the bread is a nice golden brown.

Once sandwich is cooked, serve alongside a bowl of your piping hot creamy tomato soup. Enjoy!