Sliced fruit such as fresh apples, pears, figs and grapes are ideal add-ins for grilled cheese. In this sandwich, Granny Smith apples add tartness and texture to balance the sharp sliced onion and smooth, mild Jarlsberg cheese. Both Gouda and Gruyere are delicious cheese alternatives. Fruit jellies and chutneys are good alternatives to fresh fruit.
Makes 2 sandwiches
1 tablespoon plus 1 teaspoon Dijon mustard
2 teaspoons apple cider vinegar
2 teaspoons honey
2 tablespoons butter
4 thin slices hard-crust raisin walnut bread or similar fruit and nut bread
4 ounces grated or very thinly sliced Jarlsberg cheese
1/2 medium Granny Smith apple, sliced very thin
1/4 cup yellow onion, sliced paper thin
7 to 8 shakes of salt and cranks of freshly ground black pepper
In a small bowl, whisk Dijon, apple cider vinegar and honey. Set aside.
Butter one side of each slice of bread. Place slices, buttered side down, on a clean work surface. Top with Dijon-honey mixture. Pile shredded cheese evenly over two slices of bread. Top each with three slices of apple and half of the sliced onions. Season with salt and freshly ground black pepper. Top with the second slice of bread, buttered side up. Close the sandwiches.
Place sandwiches in a preheated skillet. Cook 2 to 3 minutes or until the undersides are golden brown and the cheese has begun to melt. Flip sandwiches with a spatula, pressing lightly to flatten. Cook 1 to 2 minutes or until they are golden brown and the cheese is completely melted. Eat immediately.
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