Grilled Cheese with Apples and Apple Gastrique
Try and name a person who doesn’t smile like a kid after their first bite of a gooey grilled cheese sandwich. I know I do… this version of grilled cheese is perfect for that crisp-cool afternoon. My favorite cheese to use for the perfect grilled cheese is Butterkase. It’s a semi soft ripened cheese that originates from Germany and literally means “butter-cheese”. Butterkase also melts very well making it a stellar secret weapon.
- Sourdough bread sliced 1/2”
- 1-2 tablespoons of salted butter
- 2 ounces Butterkase cheese sliced
- 4 thin slices of any tart apple
- 1 quart of real apple cider(not juice)
- 1 teaspoon apple cider vinegar
- Turn the griddle on and set it to 350 degrees
- Make the gastrique:
- In a sauce pot bring apple cider to a boil and turn down heat to simmer.
- Cook until the cider is reduced by 80% or until a syrup like consistency. (You can check by dipping a chilled spoon into it.)
- Add apple cider vinegar to the reduction
- Set aside
- Lay out cheese and apples on one piece of bread.
- Drizzle gastrique on top of the apples
- Drop 1 tablespoon of butter onto the pre-heated griddle.
- Let melt for 3-4 seconds and set the piece of bread with cheese and apples on the butter.
- Top with second piece of bread and grill for 2-3 minutes or until golden-brown.
- Once golden-brown drop the last tablespoon of butter next to the sandwich on the griddle.
- Flip sandwich on top of the melted butter and grill for another 2-3 minutes.
- Transfer sandwich to cutting board. Let it rest patiently for 30 seconds then cut half and enjoy.
If desired, drizzle over remaining apple gastrique. I personally enjoy this perfect grilled cheese with a glass of “Weiss” beer or a dry hard cider.