Today is part deux of grilled cheese week on Behind the Plates. In case you missed the first post I’ll link you over to that Bacon, Fig and Brie Grilled Cheese. Today’s sandwich is equally as dreamy with creamy sharp cheddar and tart, crisp apples. To refresh your memories, I’m trying to get you to branch out from those boring American cheese and white bread versions (mainly because I dislike it myself). There is a whole world of tasty options out there so I’m hoping I’ve opened your eyes to just a few. Now on to more about this Apple and Sharp Cheddar Grilled Cheese.
Listen to me carefully on this. For you to get the full effect on this grilled cheese it has to be Granny Smith apples and SHARP cheddar. I say this because they both have distinctive flavors and qualities that give this sandwich the balance and pop it needs. The bite from the sharp cheese mellows a bit as it melts and it also helps cut the acid and tangy taste of the fresh apple slices. The fact that they both have a punchiness to them though gives this lunch a full body of flavor.
Now you have, not one, but TWO ideas in your back pocket when that rainy day arrives. Fill your soup bowls and rev up those skillets for the most comforting meal I know.
…all for the love of the dish
- 4 slices crusty multigrain bread
- 4 slices of sharp cheddar cheese (Sargento makes presliced) OR get a block and get off about 2-3oz per sandwich.
- 1/2 granny smith apple thinly sliced
- 2 tbsp butter
- Thinly slice your apple
- Compose the sandwiches. Slice and divide cheese out between the 2. Add apple slices to top slice of bread.
- Heat 1 tbsp of butter over medium heat in a skillet on the stovetop.
- Using the other 1 tbsp of butter, lightly spread a little on all outer slices of the bread (top and bottom)
- Add the sandwiches to the pan with the melted butter. Cook each side until golden, pushing down with a spatula as it cooks.
- Remove and serve immediately!