Grown Up Grilled Cheese with Apples

Lunch doesn’t feel more Fall like than this cheddar and apple combo lunch!

Serves 4

· 5 tablespoons unsalted butter

· 1 large Granny Smith apple, cored and thinly sliced

· 1 small shallot, thinly sliced


· 1 teaspoon fresh rosemary, chopped

· salt

· ½ cup apple butter

· 8 slices country bread, cut 1/2-inch thick ( The better your bread , the better the sandwich!)

· 4 ounces sharp Cheddar, sliced 1/4-inch thick


1. Heat a large, 12-inch skillet over medium-high. Add 1 tablespoon butter, then add apples, shallots, rosemary and a pinch of salt. Cook, tossing occasionally, until apples are golden and softened, 8 to 10 minutes, reducing the heat if shallots threaten to burn. Transfer mixture to a plate; set aside.

2. Rinse and dry the pan, and set over medium heat. Melt 1 tablespoon butter (2 tablespoons if you’re cooking two sandwiches at a time). Spread one side of each bread slice with 1 tablespoon apple butter (this will be the inside of the sandwich). With the apple butter-side facing up, top four of the bread slices with 1 ounce Cheddar each; divide the apple mixture among the remaining four slices of bread. (Don’t assemble the sandwiches yet: The topped slices are first cooked, then combined.)

3. Add one Cheddar-topped piece and one apple-topped piece to the pan (two of each if your pan can accommodate it), drizzle 2 teaspoons of water in the pan, and cover. Cook until cheese is melted and bread is golden and crisp, 5 to 7 minutes. Reduce heat if bread is browning too fast. Sandwich the two pieces together, cut in half, and serve immediately. Repeat with remaining ingredients, adding more butter to then pan if necessary.

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