"Sammich" is 2yr old J's word for sandwich. And really, if I was writing the title as J, it should be "Cheese and Apple and Sammich." I just love toddler-speak. I'm trying to soak up as much of it as I can, because I know it won't last long.So here's a yummy twist on classic grilled cheese. Perfect for all those farm fresh apples we have.
Grilled Cheese and Apple Sandwiches
Sturdy, dense bread (I used Trader Joe's Black Sour Rye)
Sharp cheddar, thinly sliced (Tillamook is recommended, as always)
Crisp apple (Gala, Granny Smith, Braeburn, etc.), cut into thin, even slices
Butter--optional if using a non-stick pan
- Heat a skillet of appropriate size (I needed a large skillet because I was making two sandwiches at once) over medium low heat. Yes, medium low. We want the cheese to melt before the bread burns, so we have to cook these babies slowly.
- Melt a small pat of butter (1/2 Tbsp) in the skillet, if desired. This is required for lubrication, but if you're using a non-stick pan, you can go without the butter. But really, why would you want to?
- Place bread onto melted butter. Top with a layer of cheese, then a layer of apples, then another layer of cheese. (The cheese is the glue that will hold the apples in the sandwich.) Then top with the other slice of bread.
- I like to press on the top piece of bread to smush everything together and keep the sandwich from being too lofty. I suppose this is what those fancy panini presses are for, but I don't have one of those.
- Heat for approximately 5 minutes, or until bottom layer of cheese is melted. Don't walk away from it--no one likes burned cheese sandwiches!
- When bottom layer of cheese is melted, flip the sandwich over with a spatula. Add additional butter to the pan if needed. Cook for another 5 minutes on this side, or until all the cheese is melty and gooey.
- Transfer to a cutting board or plate; serve.
