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Gruyere Shallot & Thyme Grilled Cheese with Apple Salad
Ingredients
- 3 T. unsalted butter
- 1 T. mayonnaise
- 3/4 cup 1/4-inch-thick sliced shallots
- 1 t. fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 4 1/2-inch-thick slices sourdough bread
- 4-6 ounces Gruyère, sliced 1/8-inch thick
- 2 cups arugula
- 1/2 apple (such as Gala), cut into 1/4-inch slices
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
Instructions
- Preheat oven to 400°. Heat butter in a small skillet over medium heat. When butter begins to foam, add shallots and thyme; season with salt and pepper. Cook, stirring continuously with a wooden spoon or spatula, until shallots begin to soften and caramelize, 4–5 minutes; remove from heat and set aside.
- Heat a large heavy-bottomed (cast iron works great) skillet over medium heat. Add 1 Tbsp. butter and swirl in pan to melt butter and coat bottom of pan. Spread mayo on 1 side of each slice of bread. Add bread slices to pan (mayo side down) and cook until golden brown and crisp on the bottom, 2–3 minutes. Transfer bread, toasted side down, to a rimmed baking sheet.
- Divide cheese evenly among bread slices; top cheese with reserved shallots.
- Place baking sheet in oven and bake until cheese is melted, 7–8 minutes.
- Press 2 pieces of bread together, melted cheese sides in; halve sandwich on a diagonal and place on a plate. Repeat with remaining bread slices.
- Combine arugula, apple slices, lemon juice, and oil in a large bowl; toss to coat and evenly distribute. Season salad to taste with salt and pepper. Divide salad between plates.
Adapted from Alexandra's Kitchen / Bon Appetit
Adapted from Alexandra's Kitchen / Bon Appetit
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/