Sometimes the simplest meals are the most satisfying. With apples at their prime, try our version of a grown-up grilled cheese sandwich with thinly sliced apples and toasty sourdough bread — it’s a comforting way to kick off a week in autumn.
Apple & Artisan Cheddar Panini
8 slices sourdough bread, each about 1/2 inch (12 mm.) thick
2 Tbs. olive oil
6 oz. (180 g.) artisan Cheddar cheese, thinly sliced
1 red apple, cored and cut into slices about 1/4 inch (6 mm.) thick
Preheat a sandwich grill, panini press or a grill pan. Place 4 bread slices on a work surface and brush 1 side of each slice with the olive oil. Layer the cheese and apple slices evenly on the unoiled side of the bread slices. Place the remaining 4 bread slices on top and brush the tops with oil. Gently press the sandwiches to compress them.
Place 1 sandwich in the grill, panini press or on the grill pan (if using a grill pan, set a heavy object such as a filled tea kettle on top of the sandwich). Cook until the bread is golden and toasted, the cheese is melted, and the apple is warmed through, 3-5 minutes. Repeat with the remaining sandwich. Serve right away. Serves 4.