Apples and cheese are a snack-time classic, so it’s only natural to throw them between two slices of bread and grill the whole thing up. Here, Vermont aged cheddar is paired with the timeless complement of green apples for a tart, satisfying snack.
What to buy: Look for an aged, extra-sharp cheddar cheese such as Cabot from Vermont.
- Yield: 1 sandwich
- Difficulty: Easy
- Total: 15 mins
- 1 tablespoon unsalted butter, softened
- 2 (1/2-inch-thick, 4-1/2-by-2-1/2-inch-long) slices walnut bread
- 1 ounce extra-sharp aged cheddar cheese, thinly sliced
- 3 thin slices crisp, tart apple, such as Granny Smith
- Heat a large frying pan over medium-low heat. Meanwhile, spread butter on one side of each slice of bread.
- Once the pan is warm, add one slice of bread, buttered side down, then top with half of the cheese, all of the apple slices, and finally the remaining cheese. Close the sandwich with the second slice of bread, buttered side up.
- Cook until the bread is toasted and the cheese is melted, about 3 minutes per side.
Beverage pairing: Joseph Drouhin Chablis, France. This wine, a minerally and unoaked Chardonnay from northern Burgundy, has apple and pear flavors, as well as a brisk, citric bite. It’s the perfect bridge between the sharp cheese and crisp apples.