The ultimate autumn grilled cheese, made with our nutty, smooth Grand Cru® cheese and cooked French-toast style with apple butter, fresh sliced apples, and sautéed shallot with thyme.
Recipe by: Lindsay Landis, Love & Olive Oil
Recipe by: Lindsay Landis, Love & Olive Oil
Ingredients
- 1 tablespoon butter, divided
- 1 shallot, finely chopped (1 tablespoon chopped)
- 1/4 teaspoon chopped fresh thyme
- 1/4 cup shredded Roth Grand Cru® cheese (about 1 ounce)
- 1/4 cup shredded Roth Creamy Havarti cheese (about 1 ounce)
- 2 tablespoons apple butter
- 1 apple, halved, cored and thinly sliced
- 4 slices thick-sliced white bread or Texas toast
- 1 large egg
- 1 tablespoon milk
Method
- Heat 1 teaspoon butter in a nonstick skillet (you can use the same skillet you’ll use to cook your sandwiches, if you want). Add shallot and thyme, and sauté until softened and fragrant, about 3 to 4 minutes. Remove from skillet and set aside.
- To assemble sandwiches, spread 1 tablespoon apple butter on two slices of bread. Sprinkle with shallot. Arrange a layer of thinly sliced apples. Top with shredded cheeses and a second piece of bread.
- In a small bowl, whisk together egg and milk. Brush a thick layer on top of sandwiches.
- Heat a large nonstick skillet or flat griddle pan over medium heat. Melt 1 teaspoon of butter in skillet until frothy.
- Arrange sandwiches in skillet egg side down. Brush the side now facing up with remaining egg wash. Cook slowly for about 5 minutes or until cheese starts to melt and bottom is deep golden brown. If your bread starts to brown too quickly, reduce the heat and cover the skillet so the cheese has a chance to fully melt.
- Flip sandwiches, add remaining 1 teaspoon butter to skillet (swirling to surround the sandwiches) and cook for an additional 3 to 5 minutes, covered as needed, until bottoms are golden brown and cheese is fully melted.
- Cut sandwiches in half and serve while still warm and melty.