Grilled Cheese with Apple and Dijon
Pairs Well With
8 slices hearty multi-grain bread (with a tight crumb is best for Panini making)
4 teaspoons Dijon mustard
1 large apple, thinly sliced (Fuji or Pink Lady are good choices)
12 ounces Point Reyes Toma, shredded (or other semi-hard table cheese)
¼ cup butter, softened
Lay four slices of break on a work surface. Spread each slice of bread with about one teaspoon of Dijon mustard, then top with apple slices and Point Reyes Toma. Cover with remaining bread slices, pressing the bread firmly into place. Spread softened butter onto the top and bottom slices of bread.
Heat a large non-stick skillet over medium-high heat or heat up your panini grill according to manufacturer’s instructions. Add sandwiches and cook until the bottom slice of bread is golden brown. Flip sandwiches and cook until cheese is melted and bread is toasty. Serve hot.