Apple butter and cheese sandwich

Apple Peanut Butter Sandwich

Great for kids! Super easy and delicious, peanut butter and apple sandwiches.

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

«What? You’ve never eaten an apple peanut butter sandwich?!» declared my young friend Aldie (11) upon hearing that no, I had not, and indeed somehow that rite of childhood had passed me by. «They’re so easy! And good. And good for you,» she added. You know what? She’s right. PB&J, move over. It’s time for PB&A.

For those of us who might have any lingering doubts as to how truly easy this sandwich is to make, Alden has prepared a short video on exactly how to make one. (Food Network, watch out!)

For more information on apple varieties, check out our Guide to Apples.

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Apple, Peanut Butter & Cheese Sandwich

September 13, 2015

Recipe for Apple, Peanut Butter and Cheese Sandwich

When I think of sandwich, the first thing that comes to my mind is the Bombay Sandwich. The ubiquitous ‘sandwich wala’ is a street side food vendour with a tiny table mounted on a stand with an equally tiny glass case where he keeps his fresh and boiled vegetables for the sandwich. Blue, white and red, Wibs bread packets are usually lined up on the tiny stand.

The routine is quite standard for most sandwich walas. Two slices of white bread are smeared with Amul butter on one side, and then a layer of bright green coriander mint chutney stored in a stainless steel ‘dabba’. This slice is then loaded with very thinly sliced onion, boiled potato, tomato, cucumber and possibly even boiled beet, a dash of a secret spice mix for added flavour, covered up with the other slice of bread and your veg sandwich is ready. At this stage, the sandwich wala will either make 4 cuts with his sharp knife, dividing it into 9 bite sized pieces or will place this whole thing into a buttered sandwich toaster.

The modified sandwich called the ‘sandwich toast’ is prepared by placing the veg sandwich, smeared with butter on both sides, in a handheld toaster. The sandwich toasted is placed on hot coals until the sandwich is golden and crispy on both sides. The smeared Amul butter seeps into the pores of the fresh bread, giving it that irresistible salty buttery taste. The hot toasted sandwich is further smeared with a bit of butter and green chutney. It is quite impossible to wait for this to cool down to sink your teeth into it, invariably leaving you with a burnt tongue.

When I used to work around the Fort area of VT (now called CST), a group of us would head out after finishing our lunch, stand around our favourite sandwich wala and share one of these delectable sandwiches between us. The ‘meal’ would end with a thick slice of boiled aloo sprinkled with this special sandwich masala, similar to that one extra masala puri every chaat wala in Mumbai will offer you at the end of your chaat. It’s a very Mumbai thing I suppose, to delight you that little bit extra.

After the legendary Fort sandwiches, my friend introduced me to the grilled sandwiches at Swastik (Santacruz West). These sandwiches, called Sandwizza, are a in a league of their own – large triangular slices of bread, loaded with fillings, delectable chutney and grilled to perfection. What’s more, they also sell a potent sandwich masala. The other sandwich place I have fond memories of, is Right Place, bang opposite Breach Candy Hospital. Gosh, I could just dedicate a week to writing about Mumbai sandwiches and not tire of it.

Coming to the subject of this post, some weeks ago, a conversation got started on Twitter on peanut butter sandwiches, a food blogger friend, Nikhil suggested a certain sandwich combination. It was such an appealing idea that I wanted to try it right away. The creamy peanut butter, crisp apple and salty cheddar cheese made a most delicious sandwich and toasting it with salty Amul butter, took the sandwich to a whole new level of irresistible.

I’d vote for this one as an excellent kid lunchbox sandwich, or a travel snack or even an after school snack.

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Apple Butter Grilled Cheese

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Fall for this autumn-inspired grilled cheese: with a layer of apple butter, thinly sliced fresh apples, sautéed shallots and thyme, and perfectly gooey, melty cheese that blurs the line between sweet and savory.

I call this French-toast style grilled cheese, battered and butter-toasted until it’s perfectly golden brown, and let me tell you, it is life changing, falling somewhere in between a traditional grilled cheese and a monte cristo.

This recipe was created in partnership with Roth, award-winning cheeses made in Wisconsin with milk from local family farms. Now available at a store near you!

No, your tastebuds aren’t tricking you, this next-level grilled cheese somehow manages to be both sweet and savory.

In one bite you’ll taste the alpine-style cheese, nutty and mild and ultra melty. The next brings a hint of autumn spice and fruity sweetness from the apple butter, and a fresh crunch from the slices of thinly sliced apple. But then! There’s the shallot, sautéed with a bit of butter and thyme, for a subtle savory push. And finally, the eggy bread, cooked to golden brown perfection that’ll have your brain thinking you’re eating a slice of perfect French toast.

It’s a culinary mind melting experience, and I am here for it.

Cooking a grilled cheese French-toast style involves basically brushing the bread with an egg/milk mixture instead of butter. Doing so walks the line between sweet and savory, taking your tastebuds on a wild adventure. The egg wash also produces a gorgeously golden brown finish (and let’s face it, we all eat with our eyes first anyway).

If you’ve ever had a Monte Cristo sandwich, it’s a similar idea (although sometimes Monte Cristos are deep fried and topped with powdered sugar, and, well, let’s just be reasonable here). You could even go full MC with this recipe and add a layer of thinly sliced ham or prosciutto in the mix.

Not only does the egg wash produce the most gorgeous golden brown crust, but it also gives the sandwiches a hint of egginess that just screams EAT ME FOR BRUNCH. Thought I’d be equally satisfied eating it for lunch. Or dinner, too, really (you know I’m always down for some B4D).

Roth Grand Cru alpine-style cheese is a mild white cow’s milk cheese that I’d describe as somewhere between a mild cheddar and gruyere. The label (which includes pairing notes for all of Roth’s cheeses, brilliant right?) says that it goes particularly well with hard cider, which is what inspired this cheese-and-apple flavor combination to begin with.

We also mixed in a bit of Roth’s Original Havarti cheese for extra meltiness (you can use all one cheese if you like, but I prefer the depth of flavor and ultra-gooeyness that the mix of the two provides).

You can use store bought or homemade apple butter here. I find store-bought to be darker, thicker and more heavily spiced, the homemade stuff is lighter and fruitier and I definitely prefer it, although I fully admit I bought a jar for this recipe since I just didn’t have the time, or the apples, to make it from scratch this time. Such is real life.

Tips for the perfect grilled cheese:

When making grilled cheese sandwiches, we always shred our cheeses (rather than slicing) which helps the cheese to melt quickly and evenly.

You also want to be sure to toast your sandwich in a non-stick skillet over relatively low heat (usually medium to medium-low on our electric skillet; gas skillets might be best on low). If your bread is browning in a minute or two then your burner is too hot! We also like to cover the pan during the last few minutes of cooking to ensure the cheese is fully melted throughout.

Have patience, grasshopper, and you will be heartily rewarded.

In terms of bread, treat this sandwich like you would French toast, and go for a thick sliced white bread or Texas toast, or even a nice brioche would be lovely too. We’ve found the light texture of these kinds of breads results in the optimal crispiness. That said, this flavor combo also goes particularly well with a nice seeded crusty bread if you’d rather take it in a more rustic direction.

You can make this grilled cheese super simple, or take it up another level depending on your time and tastebuds at any given moment.

Level 1: add apple butter to your favorite grilled cheese.

Level 2: add a layer of thinly sliced apples for some extra crunch.

Level 3: add a bit of sautéed shallot and thyme to push it more towards the savory side.

Level 4: cook it French-toast style and reach peak awesomeness.

Roth cheeses, including the Grand Cru and Havarti we used in this recipe, are now available in stores nationwide (find one near you!) We were able to order both these cheeses from our local store on Instacart, and you can bet we will be restocking our cheese drawer regularly.

Apple Butter Grilled Cheese

Total Time: 20 minutes

The ultimate autumn grilled cheese, cooked French-toast style with apple butter, fresh sliced apples, and sautéed shallot with thyme.

Ingredients:

• 1 tablespoon butter, divided
• 1 shallot, finely chopped (1 tablespoon chopped)
• 1/4 teaspoon chopped fresh thyme
• 1 oz Roth Grand Cru Alpine-style cheese, shredded (about 1/4 cup shredded)
• 1 oz Roth Original Havarti cheese, shredded (about 1/4 cup shredded)
• 2 tablespoons apple butter
• 1 apple, halved, cored and thinly sliced
• 4 slices thick-sliced white bread or Texas toast
• 1 large egg
• 1 tablespoon milk

Directions:

1. Heat 1 teaspoon butter in a nonstick skillet (you can use the same skillet you’ll use to cook your sandwiches if you want). Add shallot and thyme and sauté until softened and fragrant, about 3 to 4 minutes. Remove from skillet and set aside.
2. To assemble sandwiches, spread 1 tablespoon apple butter on two slices of bread. Sprinkle with shallot. Arrange a layer of thinly sliced apples. Top with shredded cheeses and second piece of bread.
3. In a small bowl, whisk together egg and milk. Brush a thick layer on top of sandwiches.
4. Heat a large nonstick skillet or flat griddle pan over medium heat. Melt 1 teaspoon of butter in skillet until frothy.
5. Arrange sandwiches in skillet egg side down. Brush the side now facing up with remaining egg wash. Cook slowly for about 5 minutes or until cheese starts to melt and bottom is deep golden brown. If your bread starts to brown too quickly, reduce the heat and cover the skillet so the cheese has a chance to fully melt.
6. Flip sandwiches, add remaining 1 teaspoon butter to skillet (swirling to surround the sandwiches) and cook for an additional 3 to 5 minutes, covered as needed, until bottoms are golden brown and cheese is fully melted.
7. Cut sandwiches in half and serve while still warm and melty.

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Disclosure: This post was created in partnership with Roth Cheese. As always, all opinions written are purely our own. We’re incredibly grateful for opportunities like these that allow us to continue sharing delicious recipes with you, so thank you for supporting us and the brands we love.

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i am a food blog

From the archives:
Beeramisu: like tiramisu, but with beer

Sunday Brunch: Apple Cheddar Grilled Cheese Recipe

It’s a little funny for me to call a grilled cheese brunch food because the truth is, I eat grilled cheeses all. the. time. If I have bread in the house, and I’m hungry, it’s always a toss up between grilled cheese, cinnamon toast, or avocado toast. I have a hard time keeping a supply of avocados on hand (someone –okay, fine it’s me– keeps eating all the avocados before they make it to toast-topping) so it’s usually grilled cheese. Because, grilled cheese.

The other day my mom gave me a bunch of apples she picked out of some random person’s yard (yup, pretty much proves my mom’s a hipster forager) so I put together this little apple cheddar grilled deliciousness. I added some mustard in because mustard and cheese are actually secret BFFs but only when pretzels aren’t around. Gosh, thinking of it, this sandwich would be absolutely amazing on pretzel bread. But, this was really, really good too. The crunch of the apples and the gooeyness of the cheddar with the crisp yet soft butter grilled bread…ugh, writing about it makes me want another one right now. What are you waiting for?! I bet you have apples, cheddar, mustard, and bread in your house right now!

Oh, and yeah, I was joking about my mom stealing apples from some random person’s house. It was actually someone she knows. But…they weren’t home at the time(!).

Apple Cheddar Grilled Cheese Recipe
makes 1 sandwich

• butter, at room temperature
• 2 slices of bread of choice (I used at thick white shokupan)
• 1/2 cup shredded cheddar
• whole grain mustard, to taste
• 1/2 an apple, sliced thin

Heat up a non-stick pan on medium-low heat. Butter one slice of bread and place in the pan butter-side down. Spread on some mustard to taste and top with half of the shredded cheddar and the sliced apple. Add the remaining cheddar on top of the apple slices, making sure to get to the edges. Butter the other slice of bread and place on top of the cheese, butter-side facing out. Cook slowly on medium-low heat until golden brown and toasty. Most of your cheese should be melted when it’s time to flip. Carefully flip your sandwich and continue grilling. The second-side grills a bit faster, so turn the heat down to low and keep a close eye on it. When toasty brown and perfect, remove from the pan, and enjoy hot!

And, on another note: I’m in Tokyo! It’s a dream come true. We’ll be here for a little while, but don’t worry, I’ve cooked up a storm and am going to be updating on the regular. I’m planning on cooking in my tiny Tokyo kitchen (post about that coming soon!) and doing some general travel posts. If there’s anything you’d love to see, let me know in the comments and if you have any suggestions on where to eat and what to do while I’m here, I’d love to know!

PS – Follow me on Instagram if you want to sneak a peek into my life in Tokyo.

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