• September 21, 2012

    Apple Cheddar Grilled Cheese

    by

    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.

    Ingredients

    • 2 slices rustic bread
    • 1 tbsp mayonnaise
    • 1 1/2 ounces (45 grams) aged cheddar cheese, sliced thinly or grated
    • 1/4 apple, cored and thinly sliced
    • thin slices red onion
    • arugula
    • 1 tbsp butter

    Preparation

    1. Preheat a skillet over medium heat.

    2. Lay bread slices flat on work surface. Spread mayonnaise on one slice, and arrange cheese on the other. Arrange apple and red onion slices on top of cheese, then top with with arugula and sandwich bread slices together.

    3. 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.

    4. Cook, flipping once, until bread is golden and cheese is completely melted. If sandwich is getting dark too quickly, reduce heat.

    Next Post:

    BY

    Hi, I'm Jenn! I'm in the Foodess kitchen making a spectacular mess + something delicious, in roughly equal parts. Join me for seasonal baking punctuated by globally-inspired comfort recipes and (healthy-ish) dinspiration, plus with lots of tips and resources. So happy that you're here!

    GET NEW FOODESS POSTS DELIVERED STRAIGHT TO YOUR INBOX

    Thanks for signing up! Check your inbox to confirm.
    September 2, 2018
    3 Perfect September Appetizers + a Wine-Tasting Girl’s Night

    3 MUST-try September appetizer recipes to try this month (and a glimpse into my recent wine-tasting girls’ night).

    Stone Fruit Sangria Recipe | Foodess.com July 26, 2018
    Stone Fruit Sangria

    A juicy, delicious stone fruit sangria recipe with peaches, plums and/or cherries plus a scrumptious summery cheese board.

    Rainbow Crostini July 12, 2018
    Rainbow Crostini

    FacebookPinterestTwitteremailPrint These rainbow crostini are a healthy, light appetizer with all the crunchy veggies and beautiful colours of the farmer’s market. A simple formula is all you need to freestyle the recipe. In the summer especially, planned get-togethers and spontaneous play-dates can end up bridging a mealtime several times in a week. I like to […]