Tag Archives: sandwich

ABC (Apple-Bacon-Cheddar) Sandwiches

16 Sep

OMG these sandwiches are so good. The BF and I have enjoyed them multiple times in the past few weeks, as we’ve tried to use up all the apples from the Apple Festival. This was actually the first apple recipe we made.

I’ve mentioned before how much I love grilled cheese. It’s a life-long love affair. Cheese is essentially a food group for me.

Cheesy & Appley

My favorite cheese sandwiches right now:

  • The BAM (Bacon, apple, mushroom + gruyere on sourdough) from Sandwhich, one of my favorite lunch spots in Chapel Hill.
  • The Orchard (apple, ham, cheddar, and rosemary on country white) from American Meltdown, my favorite grilled cheese food truck. The BF and I regularly track down the big orange truck in Durham and elsewhere around the Triangle.
  • The Guacamole Grilled Cheese I posted a couple months ago.
  • The ABC (apple, bacon, cheddar on country white), recipe below.

Served up on a super thick slice of country loaf from Bread & Butter and soaked in butter, this may not have been the most healthy dinner, but it sure was tasty. Need a grilled cheese fix? Try this out. You won’t regret it.

Here’s a recipe. I didn’t really use amounts because sandwiches are one of those things where you should just put however much you want to on the bread.

ABC... easy as 123

ABC Sandwich

2 slices of bread
thin slices of apple (Granny Smith if you like tart; Gala if you like sweet)
bacon slices
cheddar slices

Slice everything up. Arrange slices of cheddar cheese on the surface of both slices of bread. Broil or toast until the cheese is melted and the bread is slightly crispy.

While the bread is toasting, fry up a couple slices of bacon in a skillet. When finished, rest bacon on a paper towel.

Melt 1/2 tablespoon butter in a pan over medium heat. Transfer a slice of cheesy bread to the pan, layer on the apple and bacon. Sandwich the other slice of cheesy bread on top. Flip the sandwich when the bread is golden brown, only a couple minutes on each side.

ABC with Sweet Potato Fries

Linking up With:

Funday Monday from Still Being Molly and Lipgloss and Crayons
Block Party from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Time to Sparkle from Love Grows WildInside BruCrew LifeThe Recipe Critic, and The Gunny Sack
Create It Thursday from Lamberts Lately
All Things Pretty from Sparkles and a Stove and My Fashion Forward Blog



11 Feb

Last month was my turn to host book club. I chose Daughter of Fortune by Isabel Allende, which a friend recommended. I loved it! It was the last book I read in 2012, and it was a great way to end my literary year. If you’ve never read any of her work, check it out.

For the club meeting, I wanted to prepare food that fit the theme of the book. Allende is Chilean, and the main character in this book, Eliza, is also. After some research, I come up with two dishes: empanadas and alfajores. I balanced it out with chips, guacamole, and a few other snacks.

Alfajores are traditional cookies in Spain and many Latin American countries. This particular version I found online as ‘authentic Chilean.’ I prepared them the day of our meeting, and they were amazing! It’s pretty simple…

Make some thin, slightly crunchy, round sugar cookies.


Make some gooey, caramelly dulce de leche, kind of to the texture of taffy.

Dulce de Leche

Smush them together into a sandwich.


Dust them with a bit of confectioners sugar.


Serve. Mmm…


Alfajores adapted from Mummy’s Busy World

1/4 cup  and 3 tbsp butter, room temperature
1/4 cup and 3 tbsp sugar
3/4 cup and 3 tbsp of flour
1 egg
Powdered sugar for dusting
1 can of sweetened condensed milk


Beat the butter and sugar until creamy. Add the egg and flour, and mix until incorporated. Once combined, divide into two. Form each into a ball, wrap in plastic wrap, and freeze for 10 minutes.

Preheat oven to 325 F. Line a baking sheet with parchment paper.

Flour the surface of your work space and roll one section of the dough out very thinly — about 1/8″. Cut with a round cookie cutter and place on prepared baking sheet.

Bake for about 12 minutes or until edges get slightly brown.

Dulce de leche (adapted from CFE)

Most dulce de leche recipes call for boiling a can of condensed milk for a few hours. I decided to try a different route — one that wouldn’t take as long and seemed safer than risking an exploding can. Still, be very careful with this method. The candy gets hot enough to burn and really sticky.

Pour the sweetened condensed milk into a large mixing bowl. Microwave at medium heat for 2 minutes. Remove and stir with a whisk.

Continue microwaving on two-minute intervals until the dulce de leche has a taffy-like texture after whisking.


Once the cookies have cooled, form the dulce de leche into small coin-sized pieces. Sandwich the dulce de leche between two cookies. Use a fine-mesh sieve to sprinkle a dusting of confectioners sugar on top of each cookie. Serve.


Linking up with:

YOLO Mondays from Still Being Molly and Lipgloss and Crayons
Monday Meet Ups from Covered in Grace
Market Yourself Monday from Sumo’s Sweet Stuff