SHARP CHEDDAR, CAYENNED APPLES & BACON ON RAISIN BREAD by Jason Sobocinski of “The Big Cheese”
 
 
Yield 2 Sandwiches 
 
6 slices applewood smoked bacon
6 oz of sharp cheddar, grated into medium/large shreds   
1 Granny Smith apple (or other tart apple) cored, peeled and cut into ¼ inch disk slices 
¼ teaspoon cayenne pepper (or more if you like it spicy!) 
4  - 1/2 inch slices of raisin bread 
2 tablespoons unsalted butter 
 
 
Preheat oven to 400 degree 
 
Lay the bacon out onto a sheet pan lined with parchment paper. 
 
Cook in the oven for 12-17 minutes or until nicely browned and crisp.  
 
Remove bacon from sheet pan onto a dish lined with paper towel and allow to drain and cool. 
 
Butter one side of each of the slices of raisin bread equally with the 2 tablespoons of butter. 
 
Assemble the sandwiches by placing a quarter of the shredded cheddar on the unbuttered side of one slice of bread, then 2 slices of apple, a pinch of cayenne (or more if you like) then 3 slices of crisp bacon, then more shredded cheddar, all topped off with raisin bread, butted side facing out. 
 
In a large sauté pan cook the sandwiches on one side until golden brown, flip and finish cooking in the preheated oven until nicely melted through. Allow sandwiches to rest for 3 minutes before cutting or eating.  
 

Pair with St. Francis Sonoma County Cabernet Sauvignon