Broiled Gruyère Sandwich with Maple-Caramelized Apples
I like making this cheese sandwich on slices of baguette, but you could use any type of crusty bread you like. The two sandwich halves can be served open-faced, or they can be put together to make a more traditional-style sandwich.
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- 1 teaspoon butter
- 1 teaspoon olive or safflower oil
- 1 tart apple, peeled, cored, and thinly sliced
- 1½ tablespoons maple syrup
- 2 pieces (4 inches long)baguette or crusty bread
- 2½ ounces very thinly sliced Gruyère cheese
- In a medium skillet, heat the butter and oil over low heat. When sizzling, add the apple slices and cook, gently stirring once or twice, for 3 minutes. Drizzle on the maple syrup, and raise the heat to medium-high. Cook another 2 minutes, or until the apples are caramelized and just tender but not mushy. Remove from the heat.
- Preheat the broiler. Place the bread on a small broiler pan. Divide the apples and the syrup from the bottom of the skillet between the two pieces of bread. Place the cheese on top of the apples and place the bread under the broiler. Broil for 2 to 3 minutes, or until the cheese is bubbling and melted.
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