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by Matt Barnard

Happy apple season
Published: 9/27/2011 5:45 PM
Last Modified: 9/27/2011 5:45 PM


Apple and Mustard Grilled Cheese Sandwiches, one of the savory recipes from the Apple Lover's Cookbook by Amy Traverso

There’s no doubt, some food is prettier than other food.

Apples definitely fall into the pretty category.

I submit this photo shot by Tulsa World photographer Matt Barnard as an example.

Apples are also versatile. From snacks to main dishes to dessert, there are dozens of apple recipes for every course.

The food page in Wednesday’s Tulsa World is dedicated to apples.

Here is a bonus recipe from the new Apple Lover’s Cookbook by Amy Traverso:

APPLE AND MUSTARD GRILLED CHEESE SANDWICHES
Apple notes: The point of this recipe is to be so easy that you can make it with whatever cheese and fruit you have on hand. However, a firm, tart apple goes best with the mustard and cheese in the sandwich.
Makes: 2 sandwiches

1 1/2 tablespoons salted butter, at room temperature
4 slices sourdough bread
2 teaspoons whole-grain mustard
About 1/3 of a large firm, tart apple (about 3 ounces), cored and sliced very thin
4 ounces sharp Cheddar, aged Gouda, Gruyère or Havarti cheese, thinly sliced

1. Set the empty skillets over two stove top burners, both at medium heat. Let them get hot. If using a panini press, set to 350ºF (medium heat).

2. Meanwhile, butter one side of each bread slice, then lay the slices butter-side down on your cutting board. Spread equal portions of mustard on two of the bread slices, then divide up the apple slices into two portions and lay on top of the mustard. Divide up the cheese slices and lay over the apples. Top the sandwiches with the remaining bread slices, buttered-side-up.

3. Lay the sandwiches in the large skillet. Cook until the bottom is browned, 3 to 4 minutes, then flip. Set the preheated medium-size skillet on top of the sandwiches so it functions as a press. If your skillet isn’t very heavy, weigh it down with a water-filled kettle, such as a few large cans of tomatoes. Cook until both sides are evenly browned, about 2 minutes more. If using a panini press, lay the sandwiches in the press and bring down the cover. Cook the sandwiches until crisp and bubbling, 4 to 6 minutes.

Note: For best results, slice the apple on a mandolin to make the slices thin enough to soften in the time it takes to grill the sandwich.

Adapted from the Apple Lover’s Cookbook by Amy Traverso





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Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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