Sliced apples are great in a gourmet grilled cheese sandwich, but often they slide right out on the first bite. This preparation keeps all the gooey goodness between the slices of bread.
Makes 2 large sandwiches
- 4 tsp butter, softened for spreading
- 1 cup grated Swiss cheese or smoked gouda
- 1 small apple
- 1 cup diced cooked meat (smoked ham, turkey, or chicken)
- 3 Tbsp Rootham's Tangy Red Pepper Jelly
- 4 slices bread (rye, sourdough, or ancient grain are good choices)
In a mixing bowl, stir all of the ingredients together except for the butter and bread.
Preheat a skillet over medium heat. Evenly divide the topping between two of the slices of bread, and then top each with the remaining slices of bread. Butter the outsides of the bread.
Place the sandwiches in the preheated skillet and cover while they cook for 2 - 3 minutes. Flip the sandwiches over once and gently press down with a spatula. Cover again, cooking for another 2 - 3 minutes until both sides are lightly toasted. Remove from the pan to a cutting board and let sit for a few minutes to cool so that the cheese doesn't ooze out when you cut them.
Rootham's Tangy Red Pepper Jelly, developed in 1983, is their signature and best selling product to date. It's a tasty alternative to ketchup alongside a plain grilled cheese sandwich. Visit Rootham's Gourmet for more recipes.