Fall is upon us. Ashy gray skies are the daily standard and funky shaped gourds have taken over the farmer’s market. Autumn on the East coast means different things to different people, but here’s what comes to my mind when I forage through mental photographs of fall past:
BACK TO SCHOOL bushels of apples CORNUCOPIAS sunday football COPPER-COLORED LEAVES hay rides CINNAMON butternut squash PUMPKINS ON THE FRONT PORCH mums SPICY CHILI SIMMERING breezy beach days SPIKED CIDER
As I recite this list, I find myself a bit giddy thinking about all of the wonderful things this time of year means for my kitchen.
To kick off the season, I threw together a jazzed up grilled cheese with some fall flavor. One of the reasons I find this sandwich, and often times, any other favorite dish, so delicious and so appealing, is that it touches on several different tastes in one bite. The apples are both sweet and sour, the crisp bacon, so briney and fatty, and creamy cheddar cheese, pungent and sharp. When they all come together, it’s simply intoxicating. I guess you’re never too old for grilled cheese!
A-B-C Grilled Cheese
4 slices of sourdough bread or any other crusty loaf
3 Tbsp. melted butter
8 ounces of aged white farmhouse cheddar, sliced thin
1 Granny Smith apple, cored
4 slices of cooked bacon
Brush one side of each slice of bread with melted butter and sprinkle lightly with salt. Slice apple thinly into approximately 1/4″ thick pieces. Top the dry side of two slices of bread with one layer of apple slices. Distribute cheddar cheese evenly on top of the apples. Finish by putting two slices of bacon on each stack. Lay remaining bread slices dry side down on top.
Heat a skillet or panini press on medium. Cook sandwich for 5 to 8 minutes or until the cheese has melted, flipping once if using a skillet. Serve immediately.