I love sweet sandwich, such as fruit sandwich or adding ice cream or whipped cream to my sandwich. But for my husband, he needs something salty and meaty. To make both of us happy, I created this recipe. It was a big experiment but worked very well thanks to bacon! When I made this for the first time, I didn't cook the sandwich but realized that heating the sandwich (grilled sandwich) tastes much better. After a couple of times of experiments, I could create very tasty and creative sandwich!
Make parsley cheese spread. In a bowl, put parsley, sugar and lemon juice. Stir to combine. Cover the bowl with plastic wrap and refrigerate for 2 hours (until parsley is wilted and develops the flavor. you can refrigerate up to overnight).
After 2 hours, put cream cheese into a bowl. With hands, squeeze the parsley to remove excess liquid then put into the bowl. Mix to combine.
Slice apple into 1/4 inch thick lengthwise.
In a non-stick skillet, cook bacon over medium heat until crisp (but not too crisp) flipping once. Drain on paper towels.
Discard the excess bacon fat in the skillet, return the skillet on the stove and add apple slices to the skillet. Cook apples over medium heat until lightly brown flipping once.
On the bottom of brioche, put half of shredded cheddar cheese, bacon slices, apple slices, parsley cheese spread and the rest of shredded cheddar cheese. Put the top of the brioche to close sandwich.
In a cast iron skillet, melt 1/2 tablespoon of butter over medium heat. Place the sandwich and cook swirling occasionally until golden brown. Take the sandwich out of the skillet and place on a plate or cutting board.
Melt 1/2 tablespoon of butter in the same skillet. Return the sandwich to the skillet, cooked side up, and cook swirling occasionally until the second side is golden brown and cheese melt