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When I graduated from college and learned to cook for myself, I started getting crazy in the kitchen.
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WAY crazier than I ever had before.
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I mean, I mixed two different kinds of cereal...in the same bowl!
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I purchased plain yogurt...and put my own fruit on top!
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And, weirdest of all, I put apples...in a sandwich!
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Stranger things had not happened.
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When I first started making this I used to whip it up in a very standard and unremarkable way: apples, cheddar, soft tortilla, folded in half and grilled.
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Good, but not great.
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A few years later, now that Im no longer bewildered by the phenomenon of sandwiches outside of the PB&J variety, I think its become great.
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(Really, really great.
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Seriously.
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I had two of these today.)
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Heres the how-to:
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Start with the dressing.
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Combine dijon and berry preserves in a small bowl.
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Mix well.
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Next, add equal portions of the dressing to the inside of each side of a multi grain sandwich thin.
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Then add apple slices, cheddar, and arugula to one side of the thin and top with the remaining side (dressing covered side toward the inside!
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).
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Once the sandwich is made, spray a grill pan with a light mist of cooking spray.
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Turn the heat to medium-low.
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Add the sandwich to the pan and place a heavy object (such as a flat-bottomed bowl or plate) on top of the sandwich.
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The weight will press the ingredients down so that they are evenly heated and will also grill the bread nicely.
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Grill for about 2-3 minutes per side, or until the cheese is completely melted and the bread is golden brown.
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Allow to cool for a minute before serving.
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Then, dig in!
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Fast and healthy and full of fall goodness.
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Much better than PB&J (on most days but some days, PB&J is still where its at).
