Sharp Cheddar Apple Melt

~ Mary ~

This came from my cyber foodie friend Robin over at Vegetable Matter.  Obviously she’s a vegetarian – John and I are NOT – even more so John!  When I saw this sandwich the morning she posted it I just HAD to have it!  Funny how Kuma’s had been on my mind for about two weeks – big juicy burger on a pretzel bun – I had even Tweeted about wanting one.  Then in an instant this sandwich took over EVERYTHING!  I pulled out the bread machine from its cave and threw in a batch of Kev’s Pumpernickel, sped off to work and on the way home grabbed a hunk of Sharp Cheddar, some Pacific Rose apples and a bunch of Dandelion leaves (arugula wasn’t available).  

 

I thought I would just make an appetizer, but we kept eating, and eating, and eating these until it was all gone.  This was John’s very FIRST vegetarian meal and I have Robin to thank!

The apples are sauted in butter and sugar then the bread goes in the pan right after that with some cinnamon and nutmeg and sops up all that deliciousness – can you just close your eyes and imagine that! These would also make a stellar appetizer served open faced with the apples sliced.

For some reason this recipe also reminded me of Patty always eating slices of sharp cheddar with her apple pie – growing up I always thought that was the darndest thing.

The recipe – if you want it – is just a click away at  Vegetable Matter!

one year ago: Jelly Bean Cookies, Tiramisu Cake 

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Caramelized Apple Melt with Aged Cheddar

makes 2 sandwiches

Ingredients

1 medium red delicious apple
6 Tbs unsalted butter
1/3 cup sugar
2 tsp cinnamon
1 1/2 tsp nutmeg
6 thick slices extra sharp white cheddar
8 big arugula leaves
4 slices pumpernickel bread

Procedure

Peel and dice apples into 1/2″ cubes.

Melt butter in large skillet over medium.

Add sugar and stir until sugar begins to melt, about 1 minute.

Add apples and saute until brown and tender, and juices form, about 10 minutes.

Remove from pan with a slotted spoon, leaving juices in the pan.

Add cinnamon and nutmeg to juices in pan and mix well.

Return pan to medium heat, then add bread slices. Brown well, then flip and repeat.

While second side of bread is toasting in pan, place cheddar slices on two of the bread slices so the cheese will melt.

When bread is browned, removed from pan. Add caramelized apples and arugula (3-4 per sandwich depending on how strong your arugula is), and assemble sandwiches. Eat while still warm.