1.08.2018

MUSTARD APPLE GRILLED CHEESE // elspeth

Quickly, before the girls need picking up and the wood needs stacking and dinner needs chopping and a radio show needs turning in:



Unwrap a loaf of bread. Slice it thin, or as thin as the crumbly, homemade feel of it allows, and slather it with mustard. Dijon or whole grain, whatever you prefer. Cut two thick slabs of extra sharp cheddar and a sweet, juicy Macoun from the farmers' market. Cut off a few thin slices—three will do—and layer them on the mustard. Warm up a big pat of homemade butter in a pan. Transfer the bread and the insides together carefully, so that no cheese or apple escape, and turn the heat to medium, maybe medium low. Cover the pan. Wait—not a distracted wait, no telephone calls or writing or dish washing—just a few minutes, until you hear the faintest sizzle of cheese from under the lid of the pan. Open, flip, and wait again—less this time, a minute, maybe two.

When it's ready both sides are dark and crispy, verging on burnt but not quite there, and the cheese spilling out the sides makes crispy little lace edges in the pan. Now eat, with the rest of the apple and a bitter winter green salad and a glass of milk.

On Saturday, maybe again, with a beer.



MUSTARD APPLE GRILLED CHEESE

Is this a recipe? Maybe, maybe not, but I like to give credit where credit's due, and the inspiration for this sandwich did come from a recipe, one found in The Apple Lover's Cookbook by Amy Traverso. "Pretty much anyone can make an acceptable grilled cheese sandwich," Amy admits. But the combination of sharp cheese, sweet apples, and tangy mustard is unbeatable, particularly with the remaining apple slices, a salad, and a few bread and butter pickles.

butter, for the pan
2 slices bread (I like our homemade Easy Little Bread but a nice sourdough would be good too)
2 teaspoons whole grain mustard
2-3 slices of a crisp, sweet, juicy apple (I love Macouns, still available at the Orleans Winter Farmers Market!)
2 ounces sharp Cheddar cheese, sliced

Warm up the butter in a cast iron skillet over medium heat. Spread the mustard on one side of the bread. Layer it with apples and cheese, press the remaining slice on top, and transfer carefully to the pan. Cook, covered, for 3-4 minutes, or until the bottom side of the bread is golden and crusty and the cheese has visibly started to melt. Flip and cook another 2ish minutes until the other side is golden and crusty and the cheese starts to drip down the sides of the bread into the pan. Enjoy warm.

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All text, photographs, and other original material copyright 2008-2010 by Elspeth Hay unless otherwise noted.