Hot Honey Apple Cheddar Beef (Printable)

Golden bread holds sharp cheddar, smoky beef bacon, crisp apple, and sweet-spicy hot honey drizzle.

# What You'll Need:

→ Bread & Spreads

01 - 8 slices artisan bread, sourdough recommended
02 - 4 tablespoons unsalted butter, softened

→ Beef Bacon

03 - 8 slices thick-cut beef bacon

→ Cheese & Fruit

04 - 6 ounces sharp cheddar cheese, grated or thinly sliced
05 - 1 medium Granny Smith apple, cored and thinly sliced

→ Hot Honey

06 - 2 tablespoons hot honey, store-bought or homemade
07 - Pinch flaky sea salt, optional
08 - ½ cup honey, if making from scratch
09 - 1 to 2 tablespoons red pepper flakes, if making from scratch
10 - ½ teaspoon apple cider vinegar, optional, if making from scratch

# Directions:

01 - In a small saucepan, combine ½ cup honey, 1 to 2 tablespoons red pepper flakes, and optional ½ teaspoon apple cider vinegar. Gently heat over low heat for 5 to 7 minutes without boiling. Remove from heat and let steep for 15 to 20 minutes or longer for increased spiciness, then strain if desired. Store at room temperature.
02 - In a skillet over medium heat, cook beef bacon slices for 8 to 12 minutes, turning occasionally, until crispy. Alternatively, bake at 400°F for 15 to 20 minutes on a lined baking sheet. Drain on paper towels and reserve approximately 1 tablespoon rendered fat. Break bacon into 2 to 3 pieces per slice.
03 - Wash, core, and thinly slice the apple to approximately ⅛-inch thickness. Grate or thinly slice the cheddar cheese.
04 - Butter one side of each bread slice. On 4 unbuttered sides, layer half the cheese, apple slices, and beef bacon. Drizzle each with 1 tablespoon hot honey. Top with remaining cheese, then close sandwiches with remaining bread with butter-side facing up.
05 - Preheat a heavy skillet over medium-low heat with 1 teaspoon reserved bacon fat or additional butter. Place sandwiches butter-side down. Cook 4 to 6 minutes per side, pressing gently, until golden-brown and cheese is fully melted. Cook slowly to prevent burning.
06 - Transfer sandwiches to a cutting board and let rest 2 to 3 minutes. Cut each sandwich diagonally. Sprinkle with flaky sea salt or an extra drizzle of hot honey if desired. Serve warm.

# Expert Tips:

01 -
  • It tastes like a gourmet restaurant threw a dinner party in your cast iron skillet.
  • The hot honey drizzle is the secret handshake that makes everyone ask for the recipe.
  • Building it feels like composing a meal instead of just making lunch.
02 -
  • Don't boil the hot honey or you'll cook away the spice instead of infusing it—low heat and patience matter here.
  • Pressing gently while grilling distributes the cheese evenly, but pressing hard squeezes out all the good filling, so find the middle ground.
03 -
  • Reserve that tablespoon of rendered bacon fat and use it for grilling instead of butter—it adds a whisper of smoke that elevates the whole experience.
  • Cold apples work better than room-temperature ones because they stay firm and don't compress into applesauce when everything melts together.
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