Fall Grilled Cheese with Apples and Honey
Comfort food in one saucy handheld goddess! Rich, wholesome flavors melted together between two rustic, hearty slices of bread crisped in butter.
Servings: 1 person
- 1 tablespoon olive oil
- 6 leaves sage
- 2 slices hearty sourdough bread, ½" thick
- 2 tsp butter, at room temperature
- 2 oz Gruyère, rind removed, sliced thin and at room temperature
- 1 oz Blue Cheese, crumbled and at room temperature
- ¼ apple, sliced thin
- 2 tsp good honey
Make the grilled cheese
Set the skillet over medium-low to preheat.
Smear the outside of each slice of bread with the butter.
Layer the gruyere evenly over the non-buttered side of the bread.
Layer the apples over the Gruyère.
Sprinkle the blue cheese over the apple slices.
Drizzle the honey in a zig-zag over the apples and cheese.
Close the sandwich, butter-side up.
Slide into the pan and let cook until golden brown and delicious, about 5 minutes.
Flip over, and cook another 5.
Let rest for 2 minutes, then top with sage, slice it in half, and go to town.
Don't use shitty honey. Shell out for something high-quality and preferably local.
If you skip the blue cheese, add another ounce of Gruyère.