Cheddar, Apple, and Pastrami Grilled Cheese

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I wish I had snapped a picture of these, but it was too crazy busy because we were having some friends over for dinner and I just totally forgot. Also, we made them into paninis. Anyway, these are good. They probably get an 8.8. The recipe came from one of our recent issues of Fine Cooking magazine. I have put my changes below I bold:

Cheddar, Apple, and Pastrami Grilled Cheese

by Eric Greenspan from Fine Cooking
Issue 128

  • 3 Tbs. apple butter I made my own but you could buy this
  • 1 tsp. Dijon mustard I added a bit more than this
  • 1/2 tsp. honey
  • Kosher salt
  • 4 1/2-inch-thick slices sourdough bread we used ciabatta rolls
  • 8 oz. aged white Cheddar, thinly sliced or coarsely grated (about 2 cups) we used Swiss and Provolone
  • 2 oz. thinly sliced pastrami
  • 6 to 10 very thin slices of apple, preferably honey crisp
  • 1-1/2 oz. (3 Tbs.) unsalted butter

Combine the apple butter, mustard, honey, and a good pinch of kosher salt in a small bowl. Spread evenly on two slices of bread and top with half of the cheese and the pastrami. Top that with a layer of sliced apple, overlapping the slices slightly, and the remaining cheese. Top with the other slices of bread to make two sandwiches.

Melt 2 Tbs. of the butter in a heavy-duty 12-inch skillet over medium-low heat until lightly browned. Add the sandwiches and cook, adjusting the heat as necessary, until golden brown on one side, 3 to 4 minutes. Flip, add the remaining 1 Tbs. butter, and cook, lifting the edges of the bread to allow the butter to run under and adjusting the heat as necessary, until the cheese has melted and the other side is golden brown, another 3 to 4 minutes. Slice in half and serve.

 

recipe retrieved 9-21-14 from http://www.finecooking.com/recipes/cheddar-apple-pastrami-grilled-cheese.aspx

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