Apple Pie Grilled CheeseTHIS UNIQUE SPIN on a pair of classic comfort foods combines the warmth of a New England apple pie — complete with Cheddar cheese! — with the youthful exuberance of French toast. The result is a sweet and savory grilled cheese bursting with warm, gooey New England apples and sharp Cheddar cheese. There is no shame in using a fork and knife on this one! Filling: 1 New England pie apple, such as Cortland or McIntosh 1 T cinnamon-sugar 1 T butter Bread: 4 slices whole wheat bread 1 egg 1 T milk 1 T cinnamon-sugar Extra-sharp Cheddar cheese, sliced Core and thinly slice apple. In skillet, sauté apples in butter over medium heat until medium-soft, about 2 minutes. Remove from skillet, sprinkle with 1 T cinnamon-sugar, and set aside. In shallow bowl or pie plate, whip egg, milk, and 1 T cinnamon-sugar. Dunk bread into egg mixture and add to skillet, browning both sides over medium heat. Arrange cheese on all four pieces of the toast. Allow cheese to melt slightly before placing apple filling on two pieces of the toast. Top with remaining pieces of toast, slice in half, and serve hot. Yield: 2 sandwiches
Apple-Cheddar Sandwich1 New England apple, sliced thinly 2 slices sourdough or other whole-grain bread 2 oz Cheddar cheese 2 thin onion slices Whole-grain mustard Spread mustard on bread; top with apples, onion, and cheese. Briefly broil until cheese is bubbly.
* * *A GREAT LATE-SEASON sandwich apple is Spencer. It’s a relatively new (1959) cross between McIntosh and Red Delicious. Spencers are crisp, juicy, and sweet, but less so than a Delicious. Nearly solid red in color, Spencer is an outstanding apple for both fresh eating and culinary use. You won’t find them everywhere, but they are worth the search. A more readily available choice for sandwiches is Fuji. Popularized in Japan and Washington state, it is grown in New England, so look for your local variety. Fuji is a medium to large apple, with orange-red skin. Its flesh is firm, crisp, and juicy. Fuji is an excellent eating apple, and good dried in slices. It also keeps exceptionally well, maintaining their quality for up to a year refrigerated or several weeks left in a fruit bowl. Fuji ripens in mid- to late October. Fuji was developed in Japan in 1939, but it was given its name in 1962. Named for Japan’s tallest and most sacred mountain, Fuji is a cross between a Ralls Janet, an heirloom variety from Virginia, and Red Delicious.