Hot Honey Apple Cheddar Bacon (Print version)

Savory blend of cheddar, beef bacon, apple, and hot honey layered on rustic artisan bread.

# What You'll Need:

→ Bread & Spreads

01 - 8 slices artisan bread, sourdough recommended
02 - 4 tablespoons unsalted butter, softened

→ Bacon

03 - 8 slices thick-cut beef bacon

→ Cheese & Fruit

04 - 6 ounces sharp cheddar cheese, grated or thinly sliced
05 - 1 medium Granny Smith apple, cored and thinly sliced

→ Hot Honey

06 - 2 tablespoons hot honey, store-bought or homemade
07 - 1 pinch flaky sea salt, optional
08 - ½ cup honey, if making hot honey from scratch
09 - 1 to 2 tablespoons red pepper flakes, if making hot honey from scratch
10 - ½ teaspoon apple cider vinegar, optional if making hot honey from scratch

# Directions:

01 - In a small saucepan, combine ½ cup honey, 1 to 2 tablespoons red pepper flakes, and optional ½ teaspoon apple cider vinegar. Gently heat over low heat without boiling for 5 to 7 minutes until fluid. Remove from heat, let steep for 15 to 20 minutes or longer for increased spice intensity, then strain if desired. Store at room temperature.
02 - In a skillet over medium heat, cook beef bacon slices for 8 to 12 minutes, turning occasionally, until crispy. Alternatively, bake at 400°F for 15 to 20 minutes on a lined baking sheet. Drain on paper towels and reserve approximately 1 tablespoon rendered fat. Break bacon into 2 to 3 pieces per slice.
03 - Wash, core, and thinly slice the apple to approximately ⅛-inch thickness. Grate or thinly slice cheddar cheese.
04 - Butter one side of each bread slice. On 4 unbuttered sides, layer half the cheese, apple slices, and beef bacon pieces. Drizzle each with 1 tablespoon hot honey. Top with remaining cheese, then close sandwiches with remaining bread with butter-side facing up.
05 - Preheat a heavy skillet over medium-low heat with 1 teaspoon reserved bacon fat or additional butter. Place sandwiches butter-side down. Cook 4 to 6 minutes per side, pressing gently, until golden-brown and cheese is fully melted. Cook slowly to prevent burning.
06 - Transfer sandwiches to a cutting board and let rest 2 to 3 minutes. Cut each sandwich diagonally. Sprinkle with flaky sea salt or an extra drizzle of hot honey if desired. Serve warm.

# Expert Tips:

01 -
  • The hot honey creates this addictive sweet heat that makes every bite feel intentional and sophisticated, not just comfort food.
  • Beef bacon has a deeper, meatier flavor than regular bacon, which means you taste every layer instead of just butter and cheese.
  • Granny Smith apples stay crisp inside the warm sandwich, giving you a little textural surprise that keeps things interesting.
02 -
  • If you skip the resting step, your carefully melted cheese runs right out when you cut into it, so those few minutes matter more than you think.
  • Medium-low heat is not negotiable here because beef bacon and butter brown fast and hard; rushing at higher temperatures gives you charred bread and lukewarm cheese in the middle.
03 -
  • Press gently while grilling with a spatula, but not so hard that you squeeze all the fillings out the sides like you're being aggressive.
  • If your cheese isn't fully melted when the bread is golden brown, lower your heat and cook another minute or two covered with a lid to trap the steam.
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