The Beale Street Grilled Cheese

Beale Street Grilled Cheese


2 bacon strips, chopped

1/2 teaspoon garlic salt

Dash of ground cumin

Pepper to taste

2 slices sourdough bread

4 thin slices Henning's Pepper Jack cheese

2 ounces Salemville Amish Gorgonzola cheese, crumbled (1/3 cup)

1/4 to 1/2 cup chopped kale

1/2 Golden Delicious apple, thinly sliced

1-2 tablespoons butter, softened


Fry bacon in a large skillet until fat begins to render. Sprinkle with garlic salt and cumin; fry bacon until crisp. Season with pepper to taste. Remove bacon to a paper towel to drain. Top one bread slice with 2 pepper jack slices. Layer with the gorgonzola, bacon, kale and apple. Top with remaining pepper jack and bread slice. Spread the outside of sandwich with butter. Toast sandwich, covered, in a warm, large skillet over medium heat for 2-3 minutes or until side is golden brown. Flip sandwich; cook, uncovered, 2-4 minutes longer or until bread is lightly golden brown and cheese is melted. Serve immediately.

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