Cheddar Apple Grilled Cheese

Fruit and cheese.

I finally get it.

I finally understand why wine and cheese go so well together.  And why big wheels of cheese are served with grapes and berries.  Someone, way back when, figured this out before me.  And me, being an ever discriminant taster of foods, refused to believe the hype.

Not anymore.

In fact, my refrigerator is full of cheese and fruit right now.  And, I'm not ashamed to say that my breakfast, lunch and dinner has consisted of samples upon samples just trying to figure out which cheeses go best with which fruits.

Then, I took the winning combinations and threw them on a thick, crusty layer of carbohydrates and grilled them over medium heat.

That was even better.

This might be my new favorite way of eating grilled cheese.  Not that I don't love my meat and vegetable variations, too.  But this kind of thing is new and exciting and bordering on harmless obsession.

Harmless?  Unless you try to steal it off my plate.

So, here is part one of a three-parter on fruity grilled cheese.  I wish I could say each was better than the last, but they are each so amazing individually that I can't compare them.

You'll just have to try them all!




Cheddar Apple Grilled Cheese
(makes 2 sandwiches)


4 slices crusty bread
4 slices cheddar cheese
1/2 red apple, unpeeled and thinly sliced
1 tbsp butter



Butter one side of each slice of bread.

Place 2 slices of bread butter-side-down and top with 2 slices each of cheese and apple slices.  Top with bread butter-side-up.

Place in a hot pan over medium heat.  Cook until bread has browned and cheese has melted.





Listening to:   Tim McGraw - Truck Yeah!