It may very well be fall for the rest of you, but here in Tucson the temperatures haven’t quite relinquished just yet. I have caved and made a couple of pumpkin desserts, but comfort foods like chili and lasagna are still weeks from being feasible. Still, I couldn’t deny my family the pleasure of a hint of fall foods. To compromise, I made grilled cheese sandwiches with sliced apples for dinner last week. These weren’t your average grilled cheese sandwiches though. I started by baking fresh bread, I chose a dilled wheat bread for this particular sandwich. Made with chopped onions and dill, the bread is sturdy enough for a sandwich but flavorful enough to eat with nothing more than a spread of butter. From there, I added two kinds of cheese: extra sharp cheddar and creamy Havarti. When I served these as dinner, I used peeled Granny Smith apples, though for the picture the next day I had to use Gala because that’s all we had left. I definitely preferred them with the tart Granny Smiths. The finishing touch is a whole grain mustard; it offers a tangy zip next to the creamy Havarti cheese. While these sandwiches certainly wouldn’t win any culinary contests, they are a great choice when you’re looking for a bit of fall flavor in a quick and convenient meal. I served them with a salad made of baby greens, candied pecans and diced pears.
Grilled cheese sandwiches with sliced apples
2 slices of sturdy bread (sourdough or a rustic, artisan wheat would be yummy)
2 slices of Havarti cheese
2 slices of extra sharp cheddar cheese
several slices of very thinly-sliced Granny Smith apples
1 T. whole grain mustard
1 T. butter
Butter one side of each piece of bread. On the non-buttered side, spread whole grain mustard. Layer cheeses and sliced apples. Top with second piece of buttered bread. Place in panini press or cook stove-top in a skillet until golden brown on each side. Enjoy!