October 17, 2010

Grilled Cheese with Honeycrisp Apple

Grilled cheese and tomato soup is one of my favourite comfort foods. It's the perfect antidote to a cold and rainy day. I saw Martha Stewart on Oprah the other day and she said the "next big thing" is going to be the grilled cheese bar at parties, so I thought I would step up my grilled cheese from the regular white bread with a Kraft single, so something a little more grown up. 

The apple in this made it a perfect complement to the cream of cauliflower soup I made last week.


  • 2 slices of rye bread
  • 2 tbsp butter
  • 8 slices mozzarella cheese (I cut it from a brick, so use your judgement on how much cheese this is!)
  • 6 thin slices from a honeycrisp apple


  • Slather one side of each piece of bread with butter
  • Lay the bottom layer down in a frying pan on low heat, butter side down
  • Place half the cheese down on the bread in a single layer
  • Top with a layer of apple
  • Top with the remaining cheese and then the second piece of bread with the butter side up
  • Cook on medium-low for about five minutes
  • Flip and cook on the second side for about 3 minutes
** I found it easiest to flip the sandwich with tongs, which helped keep the sandwich together


  1. I saw that episode :) Love that grilled cheese is all grown up now!!

  2. Funny, I just saw a similar recipe come across Skinny Kitchen last week and I couldn't wait to try it. I've made three variations so far. Next I'm going to try tossing the apples in a light honey mustard for a little zip. Not sure if it will be a win or not but love the concept. Thanks for sharing.



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