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Apple-Cheddar Sandwich

March 25, 2011
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It’s no surprise that I get a lot of comfort from food. Often, though, when you most need that comfort – in the middle of a busy or stressful period – you don’t exactly have time to cook a three-course meal.

That’s when I turn to this variation on a grilled cheese sandwich. The ingredients are simple and accessible, as are the necessary tools. If you have a frying pan, or even an iron, you can make this sandwich.

The 10 minutes or so it takes to actually cook the sandwich provide a calming respite from whatever else is going on, and it’s an opportunity to recharge before getting back to the business at hand. The fact that it’s a little more interesting than a plain grilled cheese makes it feel like more of a real meal – something you might miss when busy with other things.

I think it’s fun to see how thinly I can slice apples. Even if you don’t get a weird OCD-kick out of it, try to slice them fairly thin and layer a few on top of each other. This allows the apple to get just slightly cooked while the cheese is melting.

Of course, if you have a few hours instead of a few minutes, you can go for an Cheddar-Apple Galette. But until those few hours become available, this sandwich will ably fill the void.

Apple-Cheddar Sandwich

2 slices of bread
handful of cheddar cheese, sliced
(Any kind will do. Try extra sharp, aged or smoked for more distinct flavors.)
handful of crisp apple, thinly sliced (I like granny smith. A sweeter variety like braeburn is good too.)
handful of red onion, thinly sliced
prepared mustard (or dijon)
butter or margarine for spreading (optional)

1. Layer mustard, onions, cheese and apple in between slices of bread. Spread the outside of the bread with butter or margarine.
2. Cook slowly over low heat in a skillet or frying pan until cheese is melted and both sides are golden brown. (Alternatively, toast in a toaster oven, panini press, etc.)

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