Hot Appleton Cheese Sandwich
Votes: 1
Time:
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 4
Calories 570, total fat 24 G., saturated fats 14 G., proteins 11 G., carbohydrates 78 G., fiber 3 G., cholesterol 68 mg, sodium 365 mg, sugar 62 G.
Serving size: 1 of 4
Calories 570, total fat 24 G., saturated fats 14 G., proteins 11 G., carbohydrates 78 G., fiber 3 G., cholesterol 68 mg, sodium 365 mg, sugar 62 G.
Melty cheddar, fresh apples, and salted caramel on a toasted bun transform a simple grilled cheese sandwich into a sophisticated treat for a special occasion. The combination of sweet and salty, fruit and cheese, is sure to delight.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup of sugar
- 1/8 cup water
- 1/4 cup heavy cream
- 2-3 tbsp butter, divided
- 2 apples of any variety, cored and sliced
- 30 ml brandy, optional
- 4 slices brioche or other sweet bun
- 4 slices Wisconsin cheddar
- Walnut halves or pieces, optional
- Pomegranate seeds, optional
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Recipes with similar ingredients: sugar, cream, butter, apples, brandy, brioche bun, cheddar cheese, walnuts, pomegranate
Cooking the dish according to the recipe:
Prepare the caramel sauce:
In a heavy-bottomed saucepan, combine the water and sugar. Heat over high heat, without stirring, until the mixture begins to caramelize and turns a light amber color. Remove from heat and carefully add the cream, a little at a time, stirring vigorously. The caramel will bubble and splatter until the sugar cools slightly. Once all the cream has been added, reduce the heat again and simmer for 1-2 minutes. Season with salt and set aside.- Heat a frying pan over high heat. Melt 1 tablespoon of butter in the pan, add the sliced apples, and sauté for 2 minutes. Remove from the heat and stir in the brandy, if using. Return to the heat and cook until the alcohol evaporates. Be careful not to spill any brandy on the stovetop. Keep the apples warm.
- Heat a nonstick skillet over medium heat. Add 1-2 tablespoons of butter and melt. Add the brioche slices and top with a slice of cheddar. Cook until the cheese is melted. Meanwhile, spoon 1 tablespoon of caramel sauce onto each serving plate. Arrange the bread slices with the cheese on top of the sauce. Top with the apple-cognac mixture and drizzle with caramel sauce.
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