Apple and Cheddar Grilled Cheese with Truffle Salami
By Ari Laing
Apple and Cheddar Grilled Cheese with Truffle Salami
By Ari Laing
Yield/Serves:
Makes 1 sandwich
- 4 slices multi-grain sourdough, or other hearty bread
- 3 Tbsp unsalted butter, room temperature, divided
- 2 cups Kerrygold reserve cheddar, grated, divided
- 1 large apple, cored and thinly sliced into half moons
- 2 oz truffle salami or other salami
- 2 Tbsp Dijon mustard
Preheat a large skillet or griddle to medium heat, then coat with cooking spray.
Spread a thin layer of butter onto each slice of bread. Turn bread over.
Place ¼ of the grated cheese on a slice of bread. Top with a layer of apples and salami, then add another ¼ of grated cheese.
Take top slice of bread and spread a thin layer of Dijon mustard on top, then flip and place mustard side down on top of sandwich. Set aside and assemble remaining sandwich.
Carefully place sandwiches in pre-heated skillet and cook until cheese has melted, and bread is golden brown and crispy, about 3-4 minutes per side. Serve immediately.
Spread a thin layer of butter onto each slice of bread. Turn bread over.
Place ¼ of the grated cheese on a slice of bread. Top with a layer of apples and salami, then add another ¼ of grated cheese.
Take top slice of bread and spread a thin layer of Dijon mustard on top, then flip and place mustard side down on top of sandwich. Set aside and assemble remaining sandwich.
Carefully place sandwiches in pre-heated skillet and cook until cheese has melted, and bread is golden brown and crispy, about 3-4 minutes per side. Serve immediately.