Sweet stuff: Sautéed apples blend with havarti in this gourmet grilled cheese sandwich.
April 2008
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Grilled Cheese Sandwich Recipes
Part V: Grilled Cheese Recipes With A Sweet Counterpoint
PART I
PART II
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PART III
PART IV
PART V
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Grilled Havarti Sandwich With Spiced Apples
Instead of following the trend to “deconstruct” dishes, this grilled cheese sandwich “re-constructs” the cheese board, combining the cheese, the fruit and the bread into a sandwich. The sautéed apples turn a regular sandwich into a very special delight—like apple pie and cheese. A sharp Cheddar would go equally well as the havarti. In a way, it becomes a deconstructed/reconstructed apple pie with Cheddar.
Makes 4 servings.
Ingredients
- 1/4 cup plus 3 tablespoons butter,
softened, divided
- 2 Granny Smith apples, cored and
thinly sliced
- 4 to 6 tablespoons sugar, to taste
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 8 thick slices rustic round loaf bread (French or Italian)
- 8 thin slices Havarti cheese
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Have a Havarti—with sautéed, spiced apples. |
Preparation
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Melt 3 tablespoons of butter in a skillet over medium heat.
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Add apples, sugar, cinnamon and cardamom; cook about 7 minutes, stirring frequently until most of the apple juices are reduced and the fruit is coated with a syrup.
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Remove pan from heat. Set aside.
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Place four slices of the bread on a griddle. Top each with one slice of Havarti, 1/4 of the spiced apples, another slice of Havarti, and top with the remaining slices of bread.
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Butter the sandwich tops. Turn over and butter again.
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Place griddle over medium heat. Brown sandwiches on each side 3 to 5 minutes, until golden and Havarti begins to melt.
- Cool 5 minutes before serving.
Mascarpone & Dulce De Leche Grilled Cheese Sandwich
A treat for the sweet-toothed, this grilled cheese recipe can be served at brunch or for dessert.
Ingredients
- 4 ounces mascarpone
- 2 tablespoons dulce de leche
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons butter, softened
- 8 slices cinnamon-raisin bread
- 2 tablespoons raspberry preserves
Preparation
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In a small bowl, combine Mascarpone, dulce de leche and vanilla extract.
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Butter one side of each slice of bread.
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Spread the mascarpone mixture on the non-buttered side of 4 of the bread slices.
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Spread raspberry preserves on the non-buttered side of the remaining 4 slices of bread.
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Place one slice of bread with raspberry preserves on each mascarpone-topped bread slice, buttered sides out.
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Place sandwiches on an electric griddle heated to 350ºF, or in a preheated skillet or griddle over medium-high heat.
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Cook 1 to 2 minutes per side, or until bread is lightly toasted. Remove and serve immediately, unsliced.
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Read our review of the mascarpone from Vermont Butter & Cheese, a NIBBLE Top Pick Of The Week. |
Since cheese is very soft, it is better to serve these sandwiches whole, rather than slicing them in half.
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