Caramelized Apple Grilled Cheese

Monday, October 11, 2010

Caramelized Apple Grilled Cheese

Hubby and I went apple picking a couple weeks ago, so I’ve been trying to use up our apples. We’ve been eating a lot of them just raw since we both take two apples in our lunch every day. I also made a big batch of cranberry applesauce, which Hubby LOVES. I was working from home the other day and typed apple into my Google Reader to see what would pop up.

Amidst all the cobblers, pies, and other desserts, there was this sandwich. My stomach was grumbling for lunch so I threw it together. Wow, this sandwich is awesome. And it’s really easy to make.

Start by caramelizing the apples in some cinnamon, butter, and brown sugar.

While the apples are cooking, get out two pieces of bread and add some cheese. I shredded some goat milk Gouda since that’s what I had on hand. Cheddar would be awesome too.

When the apples are done, pour them onto one of the pieces of bread. Then top the apples with the other piece of bread.

Add more butter to your pan and plot down the sandwich. Then walk away for about 3 minutes. You’re going to want to poke at it, but don’t!

Flip your sandwich and let the other side cook for about 2 minutes. I like my grilled cheese like I like my bacon and toasted marshmallows – burnt and crispy. If you don’t want yours this “well done” just flip is sooner.

Take the sandwich off the pan and let it cool a minute. Then cut in half on the diagonal. Grilled cheese just tastes better when it’s cut this way. Trust me. Try not to burn your tongue like I did. I just couldn’t wait to dig in.

I did want to add that this sandwich is very much like apple pie in a sandwich. So if you’re not up for something quite so sweet, try this – use 1/2 of an apple instead of a whole apple per sandwich and add a few slices of bacon. The more savory version is Hubby’s favorite.

Caramelized Apple Grilled Cheese

Yield: 1

Ingredients:

1 Tbsp butter
1 Tbsp brown sugar
1 dash of cinnamon
1 apple (peeled, cored and sliced)
2 thick slices of good cheese (cheddar or gouda work well)
2 slices of good bread
1 Tbsp butter

Directions:

Melt the butter in a non-stick pan.

Add the sugar and cinnamon and cook until bubbly.

Add the apples and saute until tender, about 5 minutes.

Assemble sandwich and grill until golden brown on both sides, about 2-4 minutes per side.

Recipe from Closet Cooking

Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!

Appetizers / Snacks

16 comments »

17 Responses to “Friday Faves – The Small Boston Kitchen makes Cranberry Risotto Stuffed Portobello Mushrooms”

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Lauren — January 7, 2011 at 1:13 pm

I’m not a huge mushroom fan, but the cranberry risotto sounds absolutely fantastic! Thanks for the idea, Katie :).
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Fun and Fearless in Beantown — January 7, 2011 at 2:51 pm

What a great recipe Katie!
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Daisy — January 7, 2011 at 3:02 pm

I am in awe of your description of mushrooms. that recipe is awesome and so is the idea to cook them in butter and red wine! if non mushroom lovers are not converted after this post, there is no help for them!!
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Erica — January 7, 2011 at 3:29 pm

This comment has been removed by the author.
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Jennifer — January 7, 2011 at 3:29 pm

I am a huge mushroom lover. This recipe sounds wonderful!
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In and Around Town — January 7, 2011 at 3:33 pm

I am a HUGE fan of mushrooms, I put them in everything! This will probably be dinner tonight!
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Sarah from 20somethingcupcakes — January 7, 2011 at 3:55 pm

I’m definitely with you in the first camp, though I will tell you – I’ve converted the boyfriend into a semi-mushroom lover, so maybe there is a person who lies a bit in between after all! This looks heavenly.
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Smitten Sugar — January 7, 2011 at 5:05 pm

I am definitely not a mushroom lover but this recipe looks amazing!
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Megan — January 7, 2011 at 5:48 pm

Katie can make these for me anytime! Great recipe and great guest post!
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Josie — January 7, 2011 at 7:00 pm

OMG this combines so many of my favorite things into one dish! I’ve already added it to next week’s menu. Thanks so much for introducing me to a fun new blog!
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Melissa — January 7, 2011 at 8:28 pm

I’m on the verge of being a mushroom lover – when raw the texture creeps me out but I’ve discovered I love the flavor and like them when cooked. I would love to eat this dish!
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kitchenmisfit — January 7, 2011 at 11:58 pm

It is bad that I thought the sneak peak picture looked like mashed potatoes? That can only mean the risotto must be extra creamy!
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kitchenmisfit — January 7, 2011 at 11:59 pm

It is bad that I thought the sneak peak picture looked like mashed potatoes? I think that just means this risotto must be extra creamy!
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The Small Boston Kitchen — January 8, 2011 at 4:28 pm

Thanks Jen for including me in your Friday Faves and for saying such nice things about my writing! This dish was fun to make and was really good on a cold winter night. Thanks all for the comments! Even those from the mushroom haters 🙂
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Maris (In Good Taste) — January 8, 2011 at 7:34 pm

Aren’t portobello mushrooms the best? So many different things you can do with them!
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John at BOS — January 9, 2011 at 2:14 am

What more Can I say, a combination of my favorite ingredients… Mushroom and risotto! It’s nice to see a lot of mushroom recipe’s this past few days.
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Kerstin — January 10, 2011 at 5:03 am

What a creative recipe, I love it! Definitely the perfect way to kick off your cool Friday Favs feature 🙂