Visions of my childhood popped into my head with my first bite of this delectable take on a classic grilled cheese sandwich. Suddenly, with that first scrumptious munch, I was swimming in memories. I remember sitting on a bar stool watching my mother in the kitchen. Like most mothers, she was the best cook on the planet. Unlike most mothers, mine really was the best cook. She could take a normal grilled cheese sandwich and turn it into something absolutely magical. I remember waiting, impatiently, while she grilled me up one of her famous grilled cheese sandwiches. The wait was excruciating but always worth it.
Today, I followed in her footsteps with this apple & cheddar grilled cheese. Mom, I think you’d be proud. I gave this comfort food favorite a gourmet upgrade thanks to slices of crisp organic apple and a layer of piquant whole grain mustard. The cheddar was a super sharp, cave-aged cheddar that contrasted beautifully with the sweetness from the apple slices while complimenting the spiciness of the mustard. For a vibrant side, I tender roasted carrots, tossed them with a combo of honey and tangy pickled peppers, and garnished them with crunchy almonds for contrast. Oh my God this was the best meal ever!
Ingredients for the best meal ever
- 4 slices Sourdough Pullman Bread
- 1 Apple
- ¾ lb Carrots
- 1 Tbsp Honey
- 2 oz Pickled Goathorn Peppers
- 2 Tbsps Sliced Roasted Almonds
- 2 Tbsps Whole Grain Dijon Mustard
- 4 oz Cave-Aged Cheddar Cheese Pieces
Recipe for the best meal ever
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut into 2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
While the carrots roast, thinly slice the cheese. Quarter, core, and thinly slice the apple. Roughly chop the peppers. In a medium bowl, combine the honey (kneading the packet before opening) and as much of the chopped peppers as you’d like, depending on how spicy you’d like the carrots to be. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper.
While the carrots continue to roast, assemble the sandwiches using the bread, mustard, sliced cheese, and as much of the sliced apple as you’d like (you may have extra). Season with salt and pepper.
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches. Loosely cover the pan with foil and cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully cut in half.
While the sandwiches cook, transfer the roasted carrots to the bowl of honey-pepper mixture. Toss to coat. Taste, then season with salt and pepper if desired. Serve the sandwiches with the dressed carrots. Garnish the carrots with the almonds. Enjoy!
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