Can you hear the horses galloping? That is what I hear in my head as we are going through the last month of the school year. I feel like the horses are chasing me and they are getting faster and faster.
I am still trying to take the time to cook dinner every week night and most weekends. This was a quick dinner because my chicken breasts didn’t thaw in time, UGH, and I am trying to use only ingredients that I have in my pantry and freezer with only buying minimal fresh fruits, vegetables and dairy.
My 13-year-old daughter took the picture with her camera last night for me as my camera batteries died and I didn’t know it until I went to take a picture. Little fuzzy but you get the idea.
My kids loved this sandwich. The sharp, tanginess of the cheddar against the sweetness of the apple was delicious. When I first presented it to them they thought I was nuts but one bite and they were hooked.
This is one of the lightest sandwiches we made but the rest were brown and crispy with the cheese just oozing out the edges to harden on the sides. That is my favorite part of the sandwich when the cheese oozes out a bit and hardens against the crust in the press.
As you can see I served this with a side of cut veggies to round out the meal.
- 8 slices of good Italian bread, not too thick
- 8 oz. sharp cheddar cheese, thinly sliced
- 2 sweet apples, I used Macintosh, sliced
- butter, softened for outside of sandwiches
- Butter four slices of bread liberally.
- Lay the slices of bread buttered side down on a pannini press or George Foreman grill.
- Layer 2 oz. cheese on each sandwich. Covering bread as completely as possible.
- Layer apple slices over the cheddar cheese.
- Butter the remaining four slices of bread.
- Lay the bread on the sandwiches with the butter side facing up.
- Close the lid and cook until browned and cheese has melted.
- Cut and serve.