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Raleigh Gouda-Bacon Grilled Cheese Mini Sandwiches

NC State Wolfpack



Prep Time N/A
Cook Time N/A
Cool Time 30 minutes
Total Time 30 minutes
Servings N/A

Ingredients

Directions

  1. Preheat oven to 425°F.
  2. On a baking sheet, place mushrooms and onions; drizzle olive oil and sprinkle salt and pepper.
  3. Bake for 20 minutes at 425°F. Once roasted, set aside.
  4. In a small bowl, mix 1/4 cup of melted butter with the apricot preserves; set aside
  5. Preheat your griddle to 450°F.
  6. Lay out 16 slices of baguette.
  7. Brush one side with the apricot preserves/butter mixture and place for 1 minute on the hot griddle.
  8. While the bread is browning on that side, brush the uncooked side with melted butter. Then, take off the grill and set aside.
  9. Lay out remaining 16 slices of baguette and brush with butter and place on hot griddle for one minute.
  10. While the bread is browning on that side, brush the uncooked side with more melted butter. Take off the griddle and set aside.
  11. Next, on the hot griddle, place the uncooked side of the16 slices that have been brushed with apricot/butter.
  12. While that side is browning, top with 2 slices of quartered gouda, mushrooms, onions, avocado, 2-1/2 pieces of bacon and another 2 slices of gouda.
  13. Put the cooked/butter side of one of the remaining 16 slices on top. Flip and cook until bread is golden and cheese is melted.

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