Grilled Cheddar and Apple Sandwich With Savory Raspberry Sauce

1. 1

   In a food processor or blender, puree raspberries with honey, mustard and balsamic vinegar.

2. 2

   Adjust seasonings to taste.

3. 3

   Heat a cast-iron skillet over medium heat.

4. 4

   Butter one side of each slice of bread.

5. 5

   On two slices, spread raspberry puree on the unbuttered side.

6. 6

   Place in skillet, buttered side down.

7. 7

   Spread 1/4 of the grated cheese on each slice of bread, spreading out to edges.

8. 8

   Place half the apple on each slice, and top each with half the remaining cheese (half the cheese on each sandwich, layered bread - puree - cheese - apple - cheese).

9. 9

   Top each with one of the remaining slices of bread, buttered side up.

10. 10

    Press down with a spatula.

11. 11

    Turn heat down to low, cover loosely and cook 5 minutes.

12. 12

    Carefully flip sandwiches over.

13. 13

    Cook, uncovered, another 5 minutes.

14. 14

    If bread is not browned enough, continue to cook, flipping at one minute intervals, until cheese is gooey and bread is browned.

15. 15

    Serve with a salad dressed with remaining raspberry sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.