As Seen on TV! Anne Burrell’s Taleggio Grilled Cheese with Honey Crisp Apples

Mild and creamy Taleggio cheese is layered with bacon and apples to pack smoky ’n sweet flavor into every cheesy bite!

1 1/4 lbs. Taleggio cheese 12 slices bacon 8 slices rye bread 8 Tbs. unsalted butter, at room temperature 1/2 cup Dijon mustard 1 Honey Crisp apple, peeled, sliced very thin

✤ Toss cheese in freezer for 20 minutes to get it firm. Remove rind; cut cheese into 1/4"-thick slices. While cheese is in freezer, cook bacon in large sauté pan over medium heat until brown and crispy; transfer to plate lined with paper towels. Reserve. Spread one side of each piece of bread with thin layer of butter. Spread other side of each piece of bread with Dijon. Lay bread down on baking sheet, Dijon side facing up. Place even layer of cheese on each piece of bread. Lay 3 bacon slices each on 4 pieces of cheese-lined bread; top with layer of apple slices. Preheat griddle or nonstick sauté pan to medium. Preheat oven to 200°F to keep finished sandwiches warm. In batches, place pairs of tops and bottoms (not yet sandwiched together) on griddle or in pan; cook until buttered side gets brown and crusty and cheese begins to melt, 5-7 minutes. When cheese is melty, flip top onto bottom (with bacon and apple) so cheese is on inside. Give each sandwich a press; flip over. Cook 1-2 minutes. Keep finished sandwiches in oven; repeat with remaining tops and bottoms. Makes 4 sandwiches.