Low and slow is the key to a great grilled cheese. Keep the pan lower in heat so the bread toasts slowly and the cheese has time to gently melt. Here we take the classic grilled cheese sandwich into the cooler months with sage-walnut pesto for depth of flavor and honeycrisp apple for tantalizing crunch.
13-15 leaves of sage, roughly chopped
1/3 cup walnuts, toasted
1 clove garlic, chopped
2 Tbsp. extra virgin olive oil, divided
1 Tbsp. parmesan
pinch of salt and pepper
6 slices of quality bread
3 Tbsp. mayonnaise (optional)
1/3 pound white cheddar, sliced
1 apple, such as a honeycrisp, thinly sliced
Using a food processor or mortar and pestle, blend together the sage, walnuts and garlic. Add 1 Tbsp. olive oil, parmesan, salt and pepper and pulse until well-combined.
Heat 1 Tbsp olive oil in a pan over medium low. Lightly spread mayonnaise on one side of each slice of bread and pesto on the other. Place one slice of bread in the warmed pan, mayonnaise side down. Layer alternating with cheese and apple slices and top with a second slice of bread, mayonnaise side up. Let cook for about 8-10 minutes, turning the sandwich over halfway through, as soon as the bottom of the first sides becomes toasted and golden. Repeat to make 3 sandwiches.
This recipe features Barn Light Electric Enamelware plates.