Apple and Mustard Grilled Cheese Sandwic
Source of Recipe
"The Apple Lover's Cookbook", by Amy Traverso
1 1/2 tablespoons salted butter -- room temperature
4 slices sourdough bread
2 teaspoons whole-grain mustard
1/3 large firm-tart apple -- unpeeled, cored,
-- and sliced very thin**
-- (about 3 ounces)
4 ounces sharp Cheddar cheese -- thinly sliced*
*You can use aged Gouda, Gruyere, or Harvarti cheese instead of the Cheddar.
**Granny Smith, Rome, Northern Spy, or Newtown Pippin are some varieties that are appropriate for this recipe.
Equipment: A 10- to 12-inch, heavy bottomed skillet; 8- to 10-inch heavy-bottomed skillet, preferably cast iron.
Set the empty skillets over two-stovetop burners, both at medium heat. Let them get hot. If using a panini press, set to 350 degrees F. (medium heat).
Meanwhile, butter one side of each bread slice, then lay the slices butter side down on your cutting board. Spread equal portions of mustard on two of the bread slices, then divide up the apple slices into two portions and lay on top of the mustard. Divide up the cheese slices and lay over the apples. Top the sandwiches with the remaining bread slices, buttered-side up.
Lay the sandwiches in the large skillet. Cook until the bottom is browned, 3 to 4 minutes, then flip. Set the preheated medium-size skillet on top of the sandwiches so it functions as a press. If your skillet isn't very heavy, weight it down with a water-filled kettle, a few large cans of tomatoes, etc. Cook until both sides are evenly browned, about 2 minutes more. If using a panini press, lay the sandwiches in the press and bring down the cover. Cook the sandwiches until crisp and bubbling 4 to 6 minutes.
Makes 2 sandwiches
Active time: 20 minutes
Total Time: 20 minutes.
Categories: Fruits, Sandwiches
Recipe typed for you by Judi Mae Phelps.
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