Fontina and Mozzarella Grilled Cheese with Bacon and Honey Crisp Apples

• 12 slices bacon
• 8 slices fresh mozzarella, 1/4 inch thick
• 8 slices pumpernickel
• 1 stick unsalted butter, at room temperature
• 1/4 cup Dijon mustard
• 16 slices fontina, thinly sliced from the deli
• 1 Honey Crisp apple, peeled and sliced really thinly

1. Cook the bacon in a large saute pan over medium heat until brown and crispy on both sides.
2. Transfer to a plate lined with paper towels and reserve.
3. Preheat a griddle or nonstick saute pan to medium.
4. Between two pieces of paper towels, pat dry the mozzarella.
5. Spread each piece of bread with a thin, even layer of butter.
6. Spread the other side of each piece of bread with Dijon.
7. Lay the bread down with the Dijon sides facing up on a baking sheet.
8. Place one slice of fontina, one slice of mozzarella and then another slice of fontina on each piece of bread.
9. Lay 3 bacon slices on half of the slices of the cheese-lined bread.
10. Top the bacon with an even layer of apple slices (these are the bottoms, the ones with just cheese are the tops--together they make a pair!
11. ).
12. Place the tops and bottoms on the griddle butter-side down and cook until the bread gets brown and crusty and the cheese begins to melt, 5 to 7 minutes.
13. When the cheese is nice and melty, flip the tops onto the bottoms so the cheese is on the inside.
14. Give each sandwich a press, flip over and cook for 1 to 2 minutes more.
15. Cut the sandwiches in half on the bias and serve hot.

bacon, mozzarella, pumpernickel, unsalted butter, dijon mustard, fontina, honey crisp apple

Taken from www.foodnetwork.com/recipes/anne-burrell/fontina-and-mozzarella-grilled-cheese-with-bacon-and-honey-crisp-apples.html (may not work)