whisk

whisk
cartoon by marc johns.

Thursday, December 6, 2012

Aged Cheddar & Apple Grilled Cheese on Cinnamon Raisin Bread

Yum.
This is the most comforting, most delicious grilled cheese I have made thus far.  It's a great flavor combination.  It really is.  If you like these flavors, here is my recipe for apple cheddar cheese cake. I really say to all of you: MAKE THIS.  It's super easy, but feels fancy because of the ingredients.  As you may be able to tell from the above photo, I made mine on my panini press, but you can always make your sandwich in a pan the old school way.  I prefer Granny Smith apples, because their tartness mixes well with the cheese, but you can go with whatever apple you have on hand.  The secret is this: saute the apples until they are soft BEFORE you make the sandwich.  I always wondered, because I tried one time to put pear in a sandwich with brie (another classic pairing) but the pear was still hard when the rest of the sandwich was ready to go.  Anyway, try this out one time.  We had these on a rainy day for dinner, paired with my heirloom tomato soup (recipe coming soon) and it was a wonderful pairing and made you feel nice and cozy while eating it.

Ingredients: 

Ingredients.
4 slices of raisin bread
1 medium Granny Smith apple
about 4-5 slices aged cheddar
butter

1.  Slice the apple thinly and cook over medium heat in a small skillet with a little bit of butter.

Apples cooking.
Remove the apple slices from the heat when they are to your liking.  I like them soft but not mushy.  I cooked them for about 5 minutes, flipping the slices over every so often.

2.  Butter one side of each of the 4 pieces of bread and flip (gently) two of them over so that the buttered sides are down.  

Buttered.
3.  Slice the cheese and layer it on two the slices of bread that have the buttered sides down.

Cheese.
4.  Take the apple slices and put them on top of the cheese. Put another thin layer of cheese on top of the apples.

Apples.
5.  Top each apple-cheese mixture with the remaining pieces of bread, butter side up.

Ready to go.
6.  Put the two sandwiches on a panini press, grill, or in a frying pan.

Panini press.
7.  Cook until the bread is brown and crusty and the cheese is good and melty.  Makes two sandwiches.  Enjoy!

Yes.

With the heirloom tomato soup.
Recipe inspired by She Eats Bears.