Fall is the perfect time to enjoy the fresh apples grown right here in our state. Local apples are perfect for pies, cobblers, cakes, and turnovers, and I suggest adding the grilled cheese sandwich to that list. This marks a major step up for an American classic. It is not the white bread-with-American cheese version many of us grew up on (though I know that version has its devotees). I am talking about a rich, thick, and filling Grown-up Grilled Cheese Sandwich. It is the ultimate comfort food for this season. Start with hand-sliced 7-grain wheat bread, buttered and toasted, topped with Brie, sliced Cosmic Crisp apples, and warmed honey. The sweet crunch of the apple, coupled with the warmth of the warmed honey is heaven in every bite. Take it a step further by adding prosciutto for yet another twist for your taste buds. How about them apples? Enjoy!
Grown-up Grilled Cheese Sandwich
Serves 4
Ingredients
1 loaf uncut, hearty artisan wheat bread (I use 7-grain whole wheat)
1 pound Brie
2 Cosmic Crisp apples, medium-sized (Granny Smith or Honey Crisp work, too)
4 tablespoons Honey, warmed up
4 tablespoons butter, softened
Preparartion
Slice bread into eight slices, 1/2- 3/4 thick
Cut Brie into slices about 1/4 thick
Core apples and cut in half. Cut each apple half into eight to ten thin slices. (peeling the apple is optional)
Heat skillet or griddle on medium heat to 325-350 degrees
Spread butter evenly on one side of four slices of bread; then place butter side down on cooking surface
Place one slice of Brie evenly on each slice of bread
Place half of a thinly sliced apple, about eight to ten slices, evenly on top of the cheese
Drizzle warmed honey over apples on each sandwich
Spread butter evenly over the last four slices of bread and place on top of the apples, butter side up
Check bottom half of sandwich; it should be a nice golden brown
Flip sandwich over
Note: each side may cook for about three to four minutes depending on your temperature settings. I cook mine in a skillet and cover the pan for a minute or two until the Brie is warm and melted
Cut in half and serve
With her love for cooking first inspired by her mother and grandmother, Lisa Instasi has more than 40 years experience in the food and beverage industry. As Chef de Cuisine at Quil Ceda Creek Casino, she participates in executing dining choices throughout the Q including the innovative food hall experience at The Kitchen and The Tap Bar.