Flavors of Fall: Dijon Apple Grilled Cheese

 

This recipe is adapted from Kerry Seretsky's recipe for Pumpernickel Grilled Cheddar with Apple and Thyme.  Pair with your favorite tomato or pumpkin soup!

• 8 slices hearty pumpernickel bread
• 3/4 pound excellent, very sharp cheddar cheese
• 1 Granny Smith apple, sliced very thinly
• 2 tablespoons Dijon mustard
• Salt and pepper
• Butter

1. Preheat a griddle or skillet on medium heat.
2. Grate the cheddar cheese, and arrange it on four slices of the bread. Cover with a thin layer of apple slices (you may not need the whole apple). On the other 4 slices of bread add mustard.
3. Top the apple-and-cheese slices with the mustard-and-seasoning slices, to create the sandwiches. Melt a dab of butter on the griddle, and grill the cheese sandwiches, about 4 minutes per side, until the cheese is melted and the bread toasted and crisp.

OR

If you prefer not to toast sandwiches in a pan, you can get the cheese melty under the broiler. Place apple slices close to the bread for this method, and pop the 4 slices of bread with apple and cheese under the broiler until the cheese starts to melt. Then assemble the sandwich, by adding the mustard bread slices, and toast under the broiler for just another minute or two on each side so bread is deliciously crisp and cheese is gooey.