Apple Cheddar Grilled Cheese: The Perfect Autumn Lunch

27 Oct

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You know the other day how I went apple picking? Well, the truth is … I don’t like apples. I don’t hate them, but they’re just so generic. They’re the cheap fruit leftover in every gift basket. I know they’re supposed to be really good for you. I’ve even edited entire books devoted to the benefits of apples. But on their own they’re just not my thing.

In a grilled-cheese sandwich, though, that’s a different story altogether!

Growing up eating at Jersey diners, I’ve had my fair share of grilled cheese with tomato. I love it. But for fall, grilled cheese with apple is the way to go. It’s so easy, inexpensive, and delicious. Perfect for the starving artist who want to up their grilled cheese game.

I chose a hearty bread — Bread Alone’s Whole Grain Health. I first discovered Bread Alone through the Union Square Greenmarket when I worked in a publishing house in that area. Bread Alone makes their organic bread by hand. The Catskills-originated bakery is committed to remaining local — and fortunately Manhattan is included in local. The Whole Grain Health bread has sunflower seeds, sesame seeds, and flax (a great source of omega-3, which as a vegetarian I am always looking out for!), and a healthy dose of honey.

The apple was from my apple-picking adventures at Dubois Farms. I believe it was a Gala apple, but truthfully all the apples kinda looked alike once they got in my bag. I think it was Gala and not Fuji though because it was sweet, which is what I was going for.

Usually I go with American cheese, but I wanted cheddar to go with the apple. I selected a two-year-aged cheddar made from raw milk from Grafton Village. I try not to be too picky with my vegetarianism when it comes to cheese because I love love love cheese, so bonus points for this cheese using a vegetarian rennet. The two-year-old Grafton Village cheddar was super creamy, though it didn’t melt well … though that’s probably because my slices were too thick!

I put a little margarine on the backs of the bread, assembled the cheese, then the apple slices, and then a little more cheese, and then heated them up in the frying pan. It only took a few minutes before each side was golden and warm and gooey.

I paired it with some split pea soup.

So delicious! Apple cheddar grilled cheese is the perfect light meal for a crisp autumn day.

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