Sauteed Apple, Prosciutto and Original Blue Grilled Cheese
Makes 4 sandwiches
Apples and cheese are an age-old pairing, so it’s no surprise that this combination works as well as it does. Sweet sauteed apples, salty prosciutto, creamy Original Blue and a touch of thyme round out this delicious sandwich.
2 tablespoons butter
1 red skinned apple, cored and thinly sliced
4 tablespoons butter, softened
1 tablespoon fresh thyme, minced
8 slices sourdough bread (whole grain or wheat would work well, too)
8-10 slices prosciutto
3 ounces Point Reyes Toma, shredded
3 ounces Point Reyes Original Blue
In a medium skillet over medium-high heat, melt 2 tablespoons butter. Add apples and a pinch of salt. Sauté apples, stirring frequently, until they begin to soften, 3-5 minutes. Remove from heat.
In a small bowl, combine softened butter and thyme. Butter the outside of each slice of bread equally. Place bread slices, buttered-side-down, on work surface. Top four slices with equal amounts of prosciutto, apples, Toma and Original Blue. Top with remaining bread slices so the buttered side is up.
In a large skillet over medium heat, cook sandwiches, working in batches as needed, until bread is golden and cheese is melted, about 3-4 minutes per side.
Let sit just a few minutes before eating.