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!
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’m guessing you’ve tried Manchego? It’s my favorite sheep’s milk cheese.
I’m lactose intolerant too, and cheese is what I miss most. I’m curious about the goat cheese and sheep’s milk cheese; according to what I’ve read, goats’ milk and sheep’s milk have almost the same amount of lactose as cows’ milk. How is it that the cheese doesn’t have lactose? I’d be interested in any resources you could pass on because I’d love to be able to eat some cheese again!
I’m lactose-tolerant, but according to a Good Eats episode on cheese, most of the lactose is removed during the cheese making process, so that’s why most lactose-intolerant people can eat it. My g/f is Asian and very lactose-intolerant, but she can eat cheese with no problem. Ice cream (which she will eat when she gets the craving) does her no good at all, but cheese is usually fine.
That’s interesting. I know lactose intolerance is different for each person. Unfortunately for me, eating cheese (and ice cream) is like a death-wish, but I have read that cheese that’s made traditionally, aged 2 yrs., has nearly no lactose in it. That’s hard to find though. I haven’t heard that goat cheese and sheep cheese have less lactose. But perhaps most goat and sheep cheese are aged?
I actually have the GE episode on my TiVo (Cheese: Good Milk Gone Bad) and he says that cheeses that have a little age on them have had their lactose consumed by the bacteria so there’s little if any lactose left. I just replayed that portion for the exactish quote.
I think goat/sheep cheese is similar to cow in that it can be fresh or aged. I think Manchego has fresh and aged varieties. If you have a good cheese source nearby, you should be able to find well-aged (2+ years) varieties of cheddar at the very least. A Canadian, English, Irish, or Austrailian. All are very good.
I truly feel sorry for you, as I love a nice extra sharp cheddar, Parma Reggiano, etc.
And really, it’s not my intention to torture you. 🙂
Thanks for looking that up for me! I’ll have to test the waters the next time I’m feeling brave…:) I would LOVE it if I could eat some cheese again!
The only reason I eat goat and sheep milk cheese is because when my doctor told me I was LI, she said I could eat those. So that’s what I’ve been doing. I am very sensative to all cow dairy, but haven’t ever had problems with the goat or sheep cheese…
I haven’t tried Machego… I’ll have to look for it.
I first had Manchego at a tapas place near Phoenix on a cheese and fruit plate. I had no idea what I was missing. 🙂
oh my gosh! a fellow cheese junkie! haha
So I’ve been lactose intolerant since I went away to college… but I still enjoy most of my favorites. Lactaid works wonders!!! I carry the pills around with me all the time and enjoy most of the foods I love. Regarding the different milks, goats milk does indeed have lactose, it is just less than traditional cows milk so more people can tolerate it. I’m sure different processes in which you make cheese, etc could effect it, and everyone’s sensitivity is different as well. I adjusted quickly to Lactaid milk, and they have cottage cheese, ice cream (but i stick to the good ol’ stuff), and some other products I have yet to try. I urge fellow LI folks not to give up your (and my!!) favorite foods!!!
I found this website of sheeps cheese and it appears it is good for people with LI.
http://www.sheepscheese.com/
Yep! Sheep cheese is my friend for sure.
I am severely lactose intolerant but love food and cooking, so this has been a difficult adjustment for me as well. Parmigiana Reggiano is lactose free as well as; Grana Padano, all Finlandia cheeses including Muenster and Lappi. I use Lappi as a substitute for Mozzarella as it has similar texture and flavour. Muenster has worked well as a substitute for many cheeses as it has great flavour. There are some cheeses that I cannot tolerate such as mozzarella. Goat cheese does have lactose, but also has a protein in it that is different from that in cow’s milk. This makes it much more easily digestible and is great for those with lactose intolerance. Hope this is helpful! p.s. – I make my own ice cream by making creme anglaise with lactose free 2% milk.