Bacon, Apple & Caramelized Onion Melts
with Cheddar, Monterey Jack & Roasted Potato Wedges
- Milk
- Soy
- Wheat
We all know bacon makes everything better, especially when it comes to sandwiches, but this chef-approved combination of complementary flavors and textures is a game-changer. Layer sourdough bread with smoky bacon, savory-sweet caramelized onion, sharp cheddar cheese, mellow Monterey Jack, and crunchy, tart apple slices. You know the rest of the drill, you master of melts: pan-fry in butter to golden brown perfection and serve alongside a pile of crispy seasoned potato wedges for one satisfying sando.
Ingredients
1 cup
Cheddar Cheese
(Contains: Milk)
4 ounce
Bacon
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
1 unit
Onion
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
1 unit
Apple
¼ cup
Monterey Jack Cheese
(Contains: Milk)
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Slice potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Halve, core, and thinly slice apple.
• Line a baking sheet with foil. Toss potatoes on one side of sheet with a drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper. Add bacon* to empty side of sheet. (For 4, divide between two foil-lined sheets; roast potatoes on top rack and bacon on middle rack.) • Roast on top rack until bacon is crispy and cooked through, 15-20 minutes. Remove sheet from oven and transfer bacon to a cutting board. (For 4, leave potatoes roasting.) Return sheet to top rack; roast until potatoes are browned and tender, 5-10 minutes more.
• Meanwhile, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 8-10 minutes. • Add 1 tsp sugar (2 tsp for 4 servings) and a splash of water. Cook, adding more splashes of water as necessary, until onion is caramelized and jammy, 2-3 minutes more. • Reduce heat to low and stir in half the cheddar (you’ll use the rest later) until melted. Remove pan from heat; season with salt and pepper.
• Layer half the sourdough slices with cheesy caramelized onion, bacon, and a few apple slices; top with Monterey Jack and remaining cheddar. • Top with remaining sourdough slices to create sandwiches. • Wash out pan used for onion (you’ll use it again in the next step).
• Melt 1 TBSP butter in pan used for onion over medium heat. Add sandwiches and push around in pan until butter has absorbed. Cook until golden brown and cheese is slightly melted, 4-6 minutes. TIP: It’s OK if some cheese falls out of the sandwiches as they cook; those crispy bits are a tasty snack! • Add another 1 TBSP butter to pan, then flip sandwiches and push around again until butter has absorbed. Cook until golden brown and cheese melts, 4-6 minutes. (For 4 servings, work in batches or use a second large pan, using 1 TBSP butter per side for each batch.) TIP: If you have a heavy-bottomed pan, place on top of the sandwiches as they cook to help the cheese melt and the bread crisp up.
• Halve melts on a diagonal and divide between plates. Serve with potato wedges and any remaining apple slices on the side.
Bacon is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique combination of apple, bacon, and cheese, calling it "delicious" and "unsuspecting." Some found it bland or lacking flavor.
- Ease of prep: Several noted it was time-consuming or tricky to assemble and flip the sandwiches without making a mess.
- Suggestions: Consider using sliced cheese instead of shredded for easier assembly. Try cooking the apples briefly to soften them.
- Portions: Some felt there wasn't enough bacon; a few suggested adding more for better balance.
- Texture: The bread was challenging for some; toasting it first or using sturdier bread might help prevent falling apart.
Reviews from our home cooks
SO yummy! Aside from the mess of caramelizing onions it was fairly easy to clean up. Didn't love the fries, I thought the fry seasoning was kind of bland. I'm not a salt user, but I did add salt to the fries. The apples on the sandwich made it even better! Only comment is why 7 pieces of bacon for 2 sandwiches and not 8...who gets the extra piece of bacon??? LOL
I liked the idea of the melt with the caramelized onions. But the apple was a little too much in the sandwich. Maybe blanch the apple first to soften it up? Or chop it and add it with the onions for a short time. The sandwich was too hard to eat and get all of the flavor combinations blended well.
The sandwich turned out great. The apples, bacon, onions and cheese combination was a great balance.
I've never have had apples with bacon before but OMG!!! They complemented each other perfectly!
It was okay. The only thing for me is that the recipe has 2 pretty mild cheeses and for some reason the bacon had no flavor...so it was pretty bland. Maybe change one of the cheeses to a little stronger cheese? Even if that stronger cheese is only sharp cheddar? I feel like that would add a little flavor without being overbearing.
It needed just a little more bacon. Even two more strips would've made a difference. Further, it took longer to properly caramelize the onions than the instructions indicated. Otherwise, overall it was delicious!
Very tasty. The melt is a little sweeter than I anticipated.
The cheesy onions were ok, but there was a lot of them and it took away some of the other flavors and textures, especially since there was something off about the flavor. Next time, make less, or put a tip in the recipe to not put too much?
Oh so good! I did fry the apples in butter and brown sugar though.
These were like diner melts! One of my favorites for sure
