Yet Another Grilled Cheese

It is entirely possible that I have never met a grilled cheese I didn't like.  But this grilled cheese is one that I didn't eat.  Not because I had anything against it, mind you, simply because I made myself a different one.  Mine was tasty, true, but since my mother-in-law proclaimed this to be the best grilled cheese she'd ever eaten, I figured I might as well share.  Now, my mother-in-law may have been exaggerating slightly as she is often overly generous with her praise of my cooking (not a bad trait at all, I must say) but my husband did confirm that it was a damn good sandwich.

GRILLED CHEESE WITH CHEDDAR, HORSERADISH, ONIONS AND APPLES

INGREDIENTS:
2 slices of bread per person - I used multigrain, it's all I had, but I think a nice deli rye would be ideal
3 slices of bacon per person, cooked up to a crispy goodness
onions, carmelized by cooking on low heat until golden, silky and sweet
red horseradish (seriously, my husband WILL NOT with the white stuff)
grated cheddar cheese - a nice sharp cheddar, and a decent amount per person, no skimping
a tart apple (maybe half an apple per person, how much do you like apples?) like a Northern Spy or Granny Smith, sliced and sauteed until soft and juicy but not mush
Butter

ASSEMBLY INSTRUCTIONS:
Begin with the bread.  Smear one side with a thin but even layer of horseradish.  Get it all the way to the edges (doing things to the edges is key with a good grilled cheese).  Mix together your onions and apples and then carefully layer them on top of the horseradish.  Top it with half of your grated cheddar cheese.  Then apply the slices of bacon.  Top with another layer of cheddar.  Finally add the top slice of bread.

DIRECTIONS:
Heat up a pan to medium high (a cast iron would be lovely).  Melt a healthy pat of butter in the pan.   Plop the sandwich in the pan.  Cook until the cheese starts to melt and the bread is toasty.  Using a spatula, carefully slide from the pan.  Melt another healthy pat of putter in the pan.  Carefully flip the raw side of the sandwich so it's touching the pan.  Cook until the cheese is completely melty and the sandwich is golden on the other side as well.  Cut.  Munch.  Mmmmm.