I was feeling a little silly about posting a grilled cheese sandwich until I remembered how easy it is to get stuck in a lunch rut and how hard it can be to think of what to stick between slices of bread when you let yourself get stupid-hungry.
So that’s my disclaimer and here is what is officially my favorite fall lunch: a crispy grilled cheese sandwich with sharp white cheddar, crunchy apple slices, and red onions on Pumpernickel. Add a pop of Dijon mustard and wash it down with a glass of cold, cloudy apple cider or a good beer and you are living fall the way it’s meant to be lived.
Let’s get ready to lunch. Treat yourself to a nice loaf of Pumpernickel and some good sharp cheddar cheese. Cut a few slices of bread, give each side a good smear of Dijon, and start building your sandwich. Sprinkle cheese over the mustard, shingle apple slices over the cheese, sliced red onions go on top of the apples Grind a little black pepper over the top and add a little more cheese to help it all hold together.
…but, I hate it. This works much better and I still end up with the crispy sandwich I’m craving without having to spend time trying to access a small appliance from the depths of a really messy cabinet.
Grill the sandwiches until they’re golden and toasty and cheese is beginning to melt out the sides. Cut ’em in half, pour yourself a tasty beverage, and get at that glorious grilled cheese!
- Pumpernickel Bread, thickly sliced
- Apple (I used Honeycrisp) slices
- Sharp White Cheddar, grated
- Red Onion, thinly sliced
- Dijon Musard
- a little Butter and/or Olive Oil for grilling
- Spread 2 pieces of bread with Dijon mustard. Sprinkle with a little cheese, top with apples and onions. Sprinkle with black pepper, if you like, and top with more cheese. Top with remaining piece of bread.
- Heat a dab of butter and a glug of olive oil in a sauté pan or griddle over medium heat. Carefully transfer the sandwich(es) to the pan and put something heavy (I use a stack of frying pans, a foil-wrapped brick would work, too) on top to help press them down and make them extra crunchy. Cook until the bottom piece of bread is golden and toasty, then flip and cook the other side until golden and the cheese is completely melted. Alternatively, cook the sandwiches in a panini press. Cut in half and serve.