Sweet & spicy grilled cheese

Make the jalapeño jelly

Finely dice or use a food processor to pulse the bell pepper and jalapeño until finely diced. Use a paper towel to squeeze out excess liquid.


Add ingredients to pot

Add the peppers, sugar, apple cider vinegar and salt to a medium pot and bring to a boil over medium high heat.


Boil jelly

Continue to boil, stirring occasionally until the mixture begins to thicken, about 10 minutes (the temperature should read 220ºF / 104ºC).


Store jalapeño jelly

Remove from heat and pour into a clean jar. Let the jelly come to room temperature, then seal and refrigerate until ready to use.


Spread mayo on bread

Thinly spread one side of each bread slice with the mayonnaise. Heat a large skillet or griddle over medium-low heat, add the butter and allow to melt.


Assemble sandwich

Place half of the slices of bread, mayo-side down, on the pan or griddle. Divide the cheese evenly on top of the bread slices.


Close the sandwich

Top each with 3 tablespoons (55g) of the pepper jelly, slices of bacon and spread apple slices over the jelly. Top each with a second slice of bread, mayonnaise side up.


Cook the grilled cheese

When the underside is golden, about 3 minutes, use a spatula to flip the grilled cheese and continue to cook until the cheese has melted, about an additional 3 minutes.


Cut and serve

Remove to a cutting board and cut each sandwich in half. Serve immediately.