Hot Honey Apple Cheddar Beef (Printable)

Artisan bread layered with cheddar, beef bacon, apple slices, and a drizzle of sweet-spicy honey glaze.

# What You’ll Need:

→ Bread & Spreads

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

→ 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, for homemade hot honey
09 - 1 to 2 tablespoons red pepper flakes, for homemade hot honey
10 - ½ teaspoon apple cider vinegar, optional for homemade hot honey

# Steps:

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, let steep for 15 to 20 minutes or longer for increased spice, 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 about 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 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, butter-side 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 avoid 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 Advice:

01 -
  • Bold, layered flavors: Sweet hot honey, smoky beef bacon, sharp cheddar, and tart apple create an irresistible combination in every single bite.
  • Perfectly balanced textures: Crunchy golden bread, crispy bacon, melty cheese, and tender apple slices all work together beautifully.
  • Impressive yet approachable: Despite its gourmet appeal, this sandwich comes together in just 45 minutes with straightforward techniques.
  • Customizable heat level: Use store-bought hot honey for convenience, or make your own from scratch and dial the spice exactly to your liking.
  • A crowd-pleaser: Yields 2 satisfying sandwiches — perfect for a special lunch or a relaxed weekend dinner for two.
02 -
  • Low and slow is the secret: Always grill on medium-low heat to ensure the cheese melts fully before the bread over-browns — patience pays off with every bite.
  • Reserve that bacon fat: Using the rendered beef bacon fat to grease the skillet adds an extra layer of smoky richness to the bread's crust that butter alone cannot replicate.
  • Cheese placement matters: Layering cheese on both the bottom and top of the filling (as directed) acts as edible glue, holding the apple slices and bacon securely in place.
  • Rest before cutting: Letting the sandwich rest 2–3 minutes on a cutting board allows the melted cheese to set slightly, making for cleaner cuts and less spillage.
  • Make extra hot honey: The homemade hot honey stores at room temperature and elevates everything from pizza to roasted vegetables — it's worth making a full batch.
  • Allergen reminder: This recipe contains dairy (cheese, butter) and gluten (bread). Always check bacon and bread labels for potential soy or other allergens. Honey is not suitable for infants under 1 year of age.
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