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.
Ingredients
- 1 teaspoon butter
- 1 teaspoon olive or safflower oil
- 1 tart apple peeled, cored, and thinly sliced
- 1 ½ tablespoons maple syrup
- 2 4- inch-long pieces baguette or crusty bread
- 2 ½ ounces very thinly sliced Gruyère cheese
Instructions
- 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.
- Heat 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.
Kathy Gunst
James Beard Award-winning food journalist Kathy Gunst always has cheese in her refrigerator and is constantly on the lookout for new pairing combinations. The author of 16 cookbooks, her most recent work is Rage Baking—The Transformative Power of Flour, Fury and Women’s Voices. She writes for the Washington Post, Boston Globe, Eating Well, and other publications.
