This is the most fabulous grilled cheese; combining Apple, Pancetta, and Cheddar Cheese on a Grilled Croissant. Seriously amazing!
Did you know April is National Grilled Cheese month? I didn’t either, it just seems I’ve missed that for the past couple of years. I love grilled cheese sandwiches and have since I was little and it meant nothing more than a slice of American cheese between two slices of Wonder Bread. I’m making up for it with this Apple, Pancetta, and Cheddar Grilled Croissant.
When the folks at Tillamook Cheese asked if I would like to participate in their #RecipePalooza this month using their cheese; it was a win win for sure. I’m already a fan of Tillamook; how could I go wrong?
I’ve done two sandwiches I loved; the first one is featured today. I’ve never claimed to be a recipe developer, as a matter of fact I’m not even sure what that means. Seldom do I follow a recipe to the letter when using one; most often having to put my own spin on a dish.
But it’s just as seldom that I do trials to determine if what I think I want to do will work and that’s what I envision recipe development must be. Multiple efforts to effect the best results. Well, that I most certainly did this time around!
I wanted to make something using the Tillamook Sharp Cheddar combined with apples as those two are such classics together. I originally decided to use my own home cured bacon and as hard as it might be to believe since I love it so much, it was a bit too much of everything in this particular effort.
The bacon was both a bit too thick cut and a bit too salty. Luckily I had some fabulous pancetta in the fridge that fried up nicely with much thinner slices and had been cured with a bit of pepper; that was a nice addition.
I was inspired to try a grilled sandwich using a croissant. Mostly because I had just purchased a flat of croissants and though I new I would be using a lot of them for an Easter breakfast dish, I also knew I would have several left over; my inspiration often comes from knowing I have something on hand that has to be used!
The first effort tasted fine but I thought the croissant did not hold up as well as I would have liked and one simple twist helped immensely; I toasted the inside edges a bit before constructing the sandwich; that one easy step helped it manage that warm, melty cheese so much better!
Additionally I thought it needed a spread of some type. I recalled a mayonnaise combination that I once had on a brie and apple sandwich and tried my hand at re-creating something similar. Dried cranberries, mayo, mustard and just a dab of honey did the trick…this was a wonderful combination of flavors and textures and I know if I could convince my pal that was here with me for lunch to go to my blog…she would tell you the same!
Some More Grilled Cheese Sandwiches You Might Enjoy!
- Grilled Cheese and Short Rib Sandwich
- Bacon Avocado Grilled Cheese Sandwiches
- Eight Gooey Gourmet Grilled Cheese Sandwiches
PIN IT! ‘Apple, Pancetta, and Cheddar Grilled Croissant’
For the Cranberry Spread
For the Sandwich
To make the Cranberry Spread
To Make the Sandwich