Grilled Apple, Cheddar, and Mustard Sandwich + Apple Picking at Riverview
Description
Adapted from Jenny Rosenstrach’s new book How to Celebrate Everything, every sentence of which I am relishing — seriously, I don’t want it to end. In addition to this delicious sandwich, which I’ve been making almost every night, I’ve also made the German potato salad and the crispy chickpeas, both of which were also delicious. Note: So, you know the trick of spreading mayonnaise on bread destined for the griddle or grill pan, right? Mayonnaise doesn’t burn as quickly as butter, so the bread bronzes at a nice rate, right in sync with the melting of the cheese. The trouble, I find, is that mayonnaise doesn’t give you that butter flavor. But if you use a mix of butter and mayonnaise, you get the best of both worlds. You, of course, can use all butter (or mayonnaise) if you prefer.
Ingreadient :
- 2 slices hearty white bread
- 2 tablespoons softened butter
- 1 tablespoon mayonnaise, optional, see notes above
- grainy mustard or Dijon mustard, to taste
- 2 slices sharp cheddar cheese
- slices of peeled Fuji or Granny Smith apples
Direction :
- Heat a cast iron skillet or grill pan to medium. If you are using the mayonnaise, stir it together with the butter in a small bowl. Spread one side of each piece of bread with this mixture. On the other side of one slice, spread mustard, then one slice of the cheese, apples, then another slice of cheese. Top with the second buttered slice.
- Fry on both sides until the cheese is melted and the bread is toasted and golden, 2 to 4 minutes a side. I like to weigh down the sandwich with another pan (like a heavy saucepan) on the first side only. Once the sandwich is flipped, I don’t weight it down.
