More than January, I consider September the time for fresh starts. I’m sure my brain is wired to the school calendar, as I was indeed a student for a long, long, long time. I took the scenic route through university, stopping for picnics in English and French literature, and indulging a two year digression in “Global Resource Systems” (what does that even mean?) before eventually finishing my education in Food, Nutrition & Health.
So when the mornings are cool the afternoons crisp and bright; when the trees are brushed with copper and the sunlight appears to be filtered through gold; when the first plump, cheery pumpkins appear at the market – this is when it feels like the rightful beginning of a new year. Time for new projects and exciting adventures, of which I’ll tell you more later…
Do you get a flutter of excitement on a brisk early autumn day?
Apples, for me, are right at the soul of September. The first crop emerged at the farmers market this week, and I’ve been crunching into them, and cooking with them, almost daily.
Salty, tangy, creamy cheddar and sweet, acidic, crispy apples are a natural pair in a melody of tastes and textures. Apple slices make a simple, comforting grilled cheese gourmet, especially when topped with a bit of pungent red onion and peppery arugula. It would be equally delicious with brie in place of cheddar, and/or pear instead of apple.
Apple Cheddar Grilled Cheese
Ingredients
- 2 slices rustic bread
- 1 tbsp mayonnaise
- 1 ½ ounces aged cheddar cheese 45 grams, sliced thinly or grated
- ¼ apple cored and thinly sliced
- red onion thin slices
- arugula
- 1 tbsp butter
Instructions
- Preheat a skillet over medium heat.
- Lay the bread slices flat on a work surface. Spread mayonnaise on one slice and arrange the cheese on the other. Arrange the apple and red onion slices on top of the cheese, then top with arugula and sandwich the bread slices together.
- Spread half of the butter on the upward-facing side of the sandwich, then flip that side down into the pan. Butter the other side.
- Cook, flipping once, until the bread is golden and the cheese is completely melted. If the sandwich is getting dark too quickly, reduce the heat.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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