Apple, Pancetta and Sharp Cheddar Grilled Croissant for National Grilled Cheese Month

Did you know April is National Grilled Cheese month? I didn’t either, it just seems I’ve missed that note the past couple of years. I love grilled cheese sandwiches and have since I was little and it meant nothing more than a slice of American cheese between two slices of Wonder Bread. When the folks at Tillamook Cheese asked if I would like to participate in their RecipePalooza this month using their cheese; it was a win win for sure. I’m already a fan of Tillamook; how could I go wrong?

I’ve done two sandwiches I loved; the first one is featured today. I’ve never claimed to be a recipe developer, as a matter of fact I’m not even sure what that means. Seldom do I follow a recipe to the letter when using one; most often having to put my own spin on a dish. But it’s just as seldom that I do trials to determine if what I think I want to do will work and that’s what I envision recipe development must be. Multiple efforts to effect the best results. Well, that I most certainly did this time around!

I wanted to make something using the Tillamook Sharp Cheddar combined with apples as those two are such classics together. I originally decided to use my own home cured bacon and as hard as it might be to believe since I love it so much, it was a bit too much of everything in this particular effort. The bacon was both a bit too thick cut and a bit too salty. Luckily I had some fabulous pancetta in the fridge that fried up nicely with much thinner slices and had been cured with a bit of pepper; that was a nice addition.

I was inspired to try a grilled sandwich using a croissant. Mostly because I had just purchased a flat of croissants and though I would  be using a lot of them for an Easter breakfast dish, I knew I would have several left over; my inspiration often comes from knowing I have something on hand that has to be used!

The first effort tasted fine but I thought the croissant did not hold up as well as I would have liked and one simple twist helped immensely; I toasted the inside edges a bit before constructing the sandwich; that one easy step helped it manage that warm, melty cheese so much better! Additionally I thought it needed a spread of some type. I recalled a mayonnaise combination that I once had on a brie and apple sandwich and tried my hand at re-creating something similar. Dried cranberries, mayo, mustard and just a dab of honey did the trick…this was a wonderful combination of flavors and textures and if I could get my friend that was here to go to my blog…I know she would tell you the same!

Apple, Pancetta and Sharp Cheddar Grilled Croissant for National Grilled Cheese Month
 
Prep time
Cook time
Total time
 
A fabulous grilled cheese with pancetta, cheddar and apples on a croissant.
Ingredients
  • 1Tablespoon mayonnaise
  • 1 Teaspoon whole grain mustard
  • ½ Teaspoon honey
  • 1 Tablespoon dried cranberries, chopped
  • Butter for grilling
  • 1 large Croissant, sliced in half
  • 2 slices Tillamook Sharp Cheddar
  • 2 slices Pancetta
  • One half apple, cored and sliced
Preparation
  1. To make the cranberry spread, blend together the mayonnaise, mustard, honey and dried cranberries and set aside.
  2. Place the pancetta in a pan or on a flat grill heated to medium. Cook until brown and starting to crisp. Drain. Wipe off pan or grill.
  3. Melt 1 teaspoon of butter in medium heated pan or on flat grill. Place cut edges of sliced croissant face down on butter until slightly toasted; approximately 1 minute. Remove from pan.
  4. Melt another teaspoon of butter on pan or grill and place bottom of croissant in pan, toasted side facing up. Layer 1 slice of cheese, apple slices, pancetta and a 2nd slice of cheese on top of croissant. Spread the inside of the top piece of croissant with the cranberry spread and place it with spread face down on layered ingredients.
  5. Lower heat and cover the sandwich with a lid or aluminum foil until the cheese starts to melt; carefully watching the underside so as not to burn. Carefully flip the sandwich over and repeat. Remove from heat, cut in half and enjoy.
Nutrition Information
Serving size: Serves 1

Some More Grilled Cheese Sandwiches You Might Enjoy!

Disclosure: I was provided with the cheese for this post from Tillamook Cheese. All recipes and opinions are my own.



Comments

    • Creative Culinary says

      So glad you loved it too Desi…even I wondered about the spread but now anything less wouldn’t do! I tried to leave you a comment but I can only do so if you have Name/URL activated…so hoping this will suffice. Now of course, I want it again.

  1. says

    Wow! Now THIS is what I call a grilled cheese sandwich… the croissant gives it that perfect buttery flavor (and crumbs down the shirt front) and the cheddar, your stunning bacon and apple already make it an unbelievably delicious flavor combo but a dash of mustard, the tang of cranberries, a little honey mayo makes it a WOW meal! And I’d have a hard time NOT eating two! Beautiful! You are a food talent extraordinaire!

    • Creative Culinary says

      Aw…you are too sweet (but I can not deny this was a stellar creation!). It’s even great without the croissant! Thanks for your very sweet comments. I love you too. :)

    • Creative Culinary says

      I can attest to the fact that it’s fabulous for breakfast. I had a half a sandwich leftover and I tested it. Just for you. :)

  2. says

    I never have grilled the cut sides of the croissants when making a sandwich and who knew it is National Grilled Cheese month?;)I need one of these now for breakfast…that melted cheese is the ruin of me this morning…;)

    • Creative Culinary says

      I’m sure it’s not necessary but the structure of the croissant and the melted cheese made it get sort of soggy so thought I would try it and it did help. Not that soggy tasted bad. Nope. Not at all. :)

    • Creative Culinary says

      Then you would have liked this…it was a bit decadent but that didn’t stop me from having one 3 days in a row for lunch!

    • Creative Culinary says

      I have just fallen in LOVE with this sandwich and truth is…I only had two croissants that were gone that day. I had it for dinner tonight on regular bread and loved it still. :)

    • Creative Culinary says

      I somehow managed to eat half a sandwich for dinner but I won’t’ deny I was craving the 2nd half for breakfast. Shh…don’t tell but I gave into that craving!

    • Creative Culinary says

      I was only able to offer the tip cause I was ‘recipe developin’ on this particular day. Which meant the first one was a bit too soft and I couldn’t in all good conscience put a recipe online that left me a bit underwhelmed. Now that it’s done (and I’ve done it on regular bread too!) I have to admit…right now my fave grilled cheese ever! Now to figure out where I stored the angel food cake pan I recently found…uh oh here I go again!

  3. says

    I always miss the ‘big’ food days and months..like Pi Day, Nutella Day etc. I know I still have time to do something ‘cheesy’ this month, but I doubt I’ll be able to until everything is better and I feel at ease. In the meantime, that apple, pancetta and cheddar ‘croissandwich’ is exactly what I’d order for any meal..any time of day. Seriously ooey, gooey food porn! Absolute perfection, flavorwise – the mayo combo is amazing.
    Lisa Most Recent Post: Crunchy Coconut Lime Chicken Strips for SRC, and Part 9

    • Creative Culinary says

      If only I could make your entire family some ooey, gooey sandwiches…you know I would! I’m doing a 2nd one next Monday…let’s just call it your contribution to the national effort…how’s that? You take care.

    • Creative Culinary says

      Get on it girl…can’t wait to see something you would do. Come on over; we’ll make you forget Tucson. :) Hugs back at ya!

    • Creative Culinary says

      I so agree, that soft, warm cheese business is what gets me and I can not deny…the bacon and croissant part did not hurt. :)

  4. says

    Nothing beats a grilled cheese sandwich in my book for sheer comfort food. But this sandwich gives the standard one a true run for it’s money!! I love the sound of the mayo as well – would be so good with a chicken sandwich… oh, boy, this is not good – it’s not even 10am and I am starving!!!!!
    Don’t know how I missed Grilled Cheese Month either….. it’s a crime I tell ya….
    Nancy@acommunaltable Most Recent Post: Beet Carpaccio

    • Creative Culinary says

      The mayo combo is the bomb; I’ve done variations on it before but this is the first time I had to remember proportions in my head to write down…this recipe development stuff is hard. :)

    • Creative Culinary says

      I see nothing wrong with some cheese and pancetta or bacon on a croissant either! Though right now I’m once again craving the whole thing and not an apple in sight; I might HAVE to do it your way!

    • Creative Culinary says

      So I have to wonder…ever had a GF Croissant? Truth is…this is a great sandwich without the croissant but you did make me wonder if that’s possible.

  5. says

    Yum, I am going to submit this for the American Cheese Society monthly newsletter. We always post recipes that feature cheese and this one is great.
    I had some great grilled cheese sandwiches when I was in NYC a few weeks ago. One was with short ribs of beef (without the ribs of course). It won the Grilled Cheese Cook Off event. Murray’s Cheese Shop in NYC put it together and I was lucky enough to have lunch with their execs a few days after they won. They have a great menu and I was able to share several different grilled cheese sandwiches with colleagues just by cutting them in quarters. Grilled cheese is such a versatile sandwich. I made a dessert grilled cheese the other day…yum!

    • Creative Culinary says

      I made another one I’m posting next week and I would love to hear about your dessert grilled cheese. A lunch with a variety of grilled cheese sandwiches sounds like Heaven on a plate Jane!

  6. says

    I did not know it was National Grilled Cheese Month! I’m so happy that you were asked to try Tillamook Sharp Cheddar because you certainly came up with a beautiful looking sandwich. Love that there is pancetta in it and that is is made with a croissant. Your mustard and honey combination must make this sing…or at least the person lucky enough to eat it.
    Paula Most Recent Post: Paying It Forward with Dove Cookies

    • Creative Culinary says

      Thank you; it was delish. Now wondering if you’ve even used Stilton for grilling; wonder if it would be too much or just right?

    • Creative Culinary says

      Thanks Wendy; I made two types and this was most definitely my favorite…though the next one, a jalapeno patty melt wasn’t half bad. :)

  7. says

    On your recipe for Apple,Pancetta,and Sharp Cheddar Grilled Croissant- in step 3 you say to place cut edges in the pan. I couldn’t figure out cut edges of what??! It looks like a great recipe I’d like to try it! If you could let me know that would be great. Thanks!

    • Creative Culinary says

      I cut the croissant in half Marianne. The first time it got a little soggy so this time I decided to crisp up the inside edges before layering them with the sandwich ingredients. It really did seem to help it keep just a bit of structure and I preferred it that way. Does that help?

    • Creative Culinary says

      Thank you Suzanne…so do I! Spring might seem to some a bit weird for grilled cheese but here in Colorado it’s still chilly most evening so I’m going to make more while I can before it’s bbq time!

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