1 loaf sourdough, multi-grain or another hearty bread
1 lb bacon, cooked crisp
10 slices cheddar
2 Granny Smith apples
Roasted Red Onion May (recipe follows)
Prepare Roasted Red Onion Mayo.
Peel and core apples; thinly slice.
Assemble sandwiches: Place a slice of cheese, 2 slices of bacon and a layer of apple slices between two pieces of bread lightly spread with Red Onion Mayo. Butter the outsides of the bread.
Pre-heat griddle or fry pan over medium heat. Grill sandwiches about 2 minutes per side, until the bread is toasted and the cheese melted.
Transfer to a cutting board, cut on the diagonal.Serve immediately.
To keep first sandwiches warm while finishing grilling others, if making many at once, hot hold finished sandwiches in a low oven (170°) while grilling remaining sandwiches.
Roasted Red Onion Mayo
1 medium red onion, chopped
2 tsp olive oil
Salt & pepper
1 C mayonnaise
Preheat oven to 375° In a small bowl, toss red onion, olive oil, and salt and pepper. Spread on a cookie sheet lined with foil. Roast in the oven for 25-30 minutes until onions are very soft, stirring occasionally. Remove from oven and let cool. Transfer to food processor; process until finely chopped. Add the mayo and pulse until smooth and well combined.