The falliest yummiest sandwich

Because I am an insanely obsessive person, when I find some kind of food item or dish that I love, I eat it nearly non-stop until I am sick of it. For evidence, one need only look back to the summer of 2003: I ate bread salad for nearly every meal. I am currently addicted to grilled cheese and apple sandwiches. I got the idea from Martha Stewart Living (September? October?) and have implemented it to perfection, if I may say so.

I start with Klinger's Bread Company Sliced VT Maple Oat Walnut bread. I butter both sides with unsalted butter and place one slice, butter side down, in a skillet over medium-low heat. Then I layer on 1/8" slices of Shelburne Farms two-year farmhouse cheddar cheese until the bread is covered. I place thin slices of Champlain Orchards Macoun apples† over the cheese, and top with the second slice of bread. Once the bread is browned and crispy, I flip* it and cook until the other side is browned and crispy too, and the cheese is melted. Plate, slice and enjoy!

† At first I was using Macintosh apples, but these tend to soften too much — and lose some flavor — while cooking. I prefer the nice crunch and sweetness of the Macoun in the sandwich.

* Careful when you flip, the apples try to slide out, so I place my hand on top and hold the sandwich together while I slide the spatula underneath, and gently turn the it over.