5 T unsalted butter, plus more as needed
1 large Granny Smith apple, cored and thinly sliced
1 small shalot. halved and thinly sliced
1 tsp chopped fresn rosemary
Kosher salt
½ C of The Olive Bin's Apple Butter
8 slices country bread, cut 1/2-in thick
4 oz. sharp Cheddar, sliced 1/4-in thick
Grilled Cheese with Apples and Apple Butter
Ingredients
Directions
- Heat a large, 12-inch skillet over medium-high. Add 1 T butter, then add apples, shallots, rosemary and a pinch of salt. Cook, tossing occasionally, until apples are golden and softened, 8 to 10 minutes, reducing the heat if shallots threaten to burn. Transfer mixture to a plate; set aside.
- Rinse and dry the pan, and set over medium heat. Melt 1 T butter (2 T if you're cooking two sandwiches at a time). Spread one side of each bread slice with 1 T apple butter (this will be the inside of the sandwich). With the apple butter-side facing up, top four of the bread slices with 1 oz. Cheddar each; divide the apple mixture among the remaining four slices of bread. (Don't assemble the sandwiches yet: The topped slices are first cooked, then combined.)
- Add one Cheddar-topped piece and one apple-topped piece to the pan (two of each if your pan can accommodate it), drizzle 2 tsp of water in the pan, and cover. Cook until cheese is melted and bread is golden and crisp, 5 to 7minutes. Reduce heat if bread is browning too fast. Sandwich the two pieces together, cut in half, and serve immediately. Repeat with remaining ingredients, adding more butter to then pan if necessary.
Additional Info
Try substituting the butter for Butter Olive Oil!
