| |
Sandwiches | |
| Butter, softened 2 large slices of Walnut bread (about 6-8 inches lengthwise, cut each slice to 1/4 inch thickness) About 3-4 ounces of Pierre Robert About 1.5 ounce Barely Buzzed Cheddar (with rind of lavender and coffee), thinly sliced About 1.5-2 ounces Gruyere, coarsely shredded About a quarter of a large granny smith apple, peeled, cut into very thin slices | |
| Heat skillet over low-medium heat Spread half of the Pierre Robert on the inside of one slice of bread until surface is completely covered Place enough apple slices (about 5-6) to create a single layer down the length of the bread, enough to cover most of the Pierre Robert Place the Barely Buzzed Cheddar in a single layer across the apples, enough to cover the apples Sprinkle enough Gruyere to generously cover the Barely Buzzed Cheddar Place enough apple slices (about 5-6) to create a single layer over the Gruyere Spread the remaining Pierre Robert on the inside of the second slice of bread until the surface is completely covered and place over the apple, cheese side facing the apples. Spread a thin layer of butter on the outside of the top slice of bread. Carefully place sandwich butter side down in heated skillet. While it grills, spread a thin layer of butter on the top of the sandwich. Grill sandwich for about 1-2 minutes or until bottom slice is a golden brown. Carefully flip sandwich and grill for about 1-2 minutes until bottom slice is a golden brown and cheese is melted. Lightly press the sandwich with a spatula while grilling to secure filling. Remove from heat, slice in half, and serve. (optional: serve sandwich with a small salad of mixed greens in a light vinaigrette) | |
Unrated | |
Sort