When does apple season end? I hope it’s like December because I have a million more apple recipes to share. Specifically, a million more apple butter recipes to share. Luckily, apple butter keeps for a long time, so be sure to make a batch and eat a couple hundred apple butter grilled cheeses this winter.
If I lived alone, this blog would likely be called “What Can I Eat with a Grilled Cheese Sandwich?”. I’m not sure how there’s only one other grilled cheese recipe on here, because they’re my go to meal when I’m alone. In fact, since I started getting every other Friday off at the beginning of the summer, I’ve had a grilled cheese for breakfast/lunch on every single one. Yes. I said breakfast.
If you’ve been following me for a while, you’ll probably have heard me complain about how I burn grilled cheeses like nobody’s business. I’m happy to report that I actually grilled the sandwich pictured and only burnt it a little! Practice makes perfect, I guess. Normally, my sandwiches are just bread and cheese, but as soon as I tasted my apple butter I knew it would pair deliciously with some super sharp cheddar and homemade bread.
4 slices bread (I used homemade whole wheat, any bread including GF will work)
2 – 4 oz extra sharp cheddar cheese (or Cheddar vegan cheese)
butter or olive oil for the bread
Cut the onions in half and then slice into thin half circles. Heat a nonstick pan over medium heat and drizzle with olive oil (you can spritz with nonstick spray or heat a thin layer of water if you’re trying to save some calories). Once hot, add the onions.
Reduce the heat and cook the onions, stirring occasionally, until they are soft and begin to caramelize and turn slightly brown. I like to add a few tbsp of red wine when they are almost done and cook it off to add more flavor. If you add water or wine to your onions, continue cooking until they are no longer wet (entirely dry is not necessary).
Set the onions aside in a bowl and wipe out the pan. Return to medium heat.
Spread apple butter on all slices of bread. On two slices, top each with half of the onion and cheese and place the remaining bread on top.
Butter the outsides of the slices of bread or brush with olive oil. Place sandwiches onion side down in the hot pan and flip once the bread starts to brown, 2 – 3 minutes. Cook until both sides are browned and the insides are hot.
Nutritional estimates not included because it will vary greatly based on the cheese and bread you select and if you opt to use the oil and wine. Some extra sharp cheddars do not melt – if melty cheese is important to you, opt for a standard sharp cheddar. You can use vegan cheese, if desired.