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Grilled Cheese with Apple Salad

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Category: Apples, Breakfast

 Ingredients List

  • 4 tablespoons unsalted butter, divided
  • 3/4 cup 1/4-inch-thick sliced shallots
  • 1 teaspoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 4 1/2-inch-thick slices country-style white bread
  • 8 ounces Gruyère, (I used Comté) sliced 1/8-inch thick
  • 2 cups arugula
  • 1/2 apple (such as Pink Lady or Fuji), cut into 1/4-inch slices
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil

 Directions

1. Preheat oven to 400°. Heat 2 Tbsp. butter in a small saucepan over high heat. (Note: I cooked my shallots over medium to medium-low heat.) When butter begins to foam, add shallots and thyme; season with salt and pepper. Cook, stirring continuously (or, if the heat is on a lower temperature, stir every so often) with a wooden spoon or spatula, until shallots begin to soften and caramelize, 4”“5 minutes; remove from heat and set aside. (Note: Try hard to refrain from spooning all of the shallots into your mouth. They are incredibly delicious, but especially delicious atop melted cheese.)

2. Heat a large heavy-bottomed skillet over medium heat. Working in 2 batches, add 1 Tbsp. butter and swirl in pan to melt butter and coat bottom of pan. Add 2 slices of bread to pan and cook until golden brown and crisp on the bottom, 2”“3 minutes. Transfer bread, toasted side down, to a rimmed baking sheet. Repeat with remaining butter and bread slices. Divide cheese evenly among bread slices; top cheese with reserved shallots.

3. Place baking sheet in oven and bake until cheese is melted, 7”“8 minutes.

4. Combine arugula, apple slices, lemon juice, and oil in a large bowl; toss to coat and evenly distribute. Season salad to taste with salt and pepper.

5. Press 2 pieces of bread together, melted cheese sides in; halve sandwich on a diagonal and place on a plate. Repeat with remaining bread slices. Divide salad between plates.

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