When it comes to inspiration in the kitchen, I’ve found that works best for me is to pick one ingredient and use it as the focal point of the recipe.
Last week, after a casual weeknight dinner at DC Harvest, a locally sourced modern American restaurant on H Street, we picked up a mason jar of their homemade apple butter, which is available for purchase in the restaurant. On the car ride home, I heard an advertisement for tomato soup and was inspired to use the butter as a spread for an adult grilled cheese sandwich.
I’m 30 years old, but I still crave comfort foods from my childhood. My husband and I rely on a good grilled cheese and tomato soup to get us through the colder months, so I was excited to try a new spin on the classic nostalgic dish.
Apple Butter Grilled Cheese (makes one serving)
1 tablespoon butter
2 slices artisan bread (I used Sourdough)
2 teaspoons neutral olive oil
2 tablespoons apple butter (we used DC Harvest’s version)
1 cup (4 ounces) Fontina, but Gouda works too
1 red onion
1 Granny smith apple
- Preheat oven to 400°F. Heat oven-proof skillet over medium-high heat. Spread thin layer of butter on 1 side of each bread slice.
- Heat oil in skillet. Place bread slices butter-side-down, in skillet and cook until golden, about 3 minutes.
- Remove from heat, and transfer bread, butter-side-down, to work surface.
- Spread layer of chutney on each untoasted side of bread slices. Top each with half of sliced cheese. Return bread to skillet, cheese-side-up, and place skillet in oven. If using red onion and apple slices for added crunch, place thinly sliced apples and onion on bread. Bake until cheese is melted, 5-7 minutes.
- Remove skillet from oven. Press the two pieces of bread together, melted-cheese-sides-in. Halve sandwich on a diagonal and cool briefly before eating.
BitchBiz: DC Harvest is a Bitches Who Brunch partner. While this article was written independently, we do receive compensation from the company.