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1
Preheat oven to 350 degrees F.
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2
Spread 1 teaspoon of butter on one side of each slice of bread.
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3
Lay half of the slices of bread buttered side down on a sheet of parchment paper.
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4
Arrange half of the cheese on the bread.
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5
Use a paper towel to blot the excess lemon juice from 12 of the apple slices and layer 3 slices on top of each sandwich.
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6
Divide the basil among the sandwiches and top with the remaining cheese and then place the other slices of bread on top, buttered side up.
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7
Heat a skillet over medium-high heat and then add the sandwiches.
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8
Reduce the heat to medium-low and cover the skillet for 2 minutes or until the bread is toasted golden brown.
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9
Turn the sandwiches over to toast the second side for 2 minutes.
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10
Transfer the sandwiches to a baking sheet and place in the oven until the cheese softens completely.
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11
Move the sandwiches to a cutting board and let cool for 2 to 3 minutes before cutting.
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12
Cut the sandwiches at an angle and serve with remaining apple slices.
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13
Note: The cheese I use here is sharp English cheddar with stripes of tangy English blue cheese.
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14
It doesnt really melt as much as it relaxes onto the other sandwich ingredients.
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15
Try different, but always sharp or extra sharp, cheddar without the blue.
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16
Ask your local cheese-monger for cheddar than melts nicely without separating.
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17
And try other varieties of cheese as well.
