Ingredients (Items in bold can be purchased from Grobe Fruit Farm when in season
- 1 1/2 tablespoons salted butter, at room temperature
- 4 slices of sourdough bread
- 2 teaspoons whole-grain mustard
- 1/3 of a large firm-tart apple (Jonathon, Cortland), unpeeled, cored, and sliced very thin
- 4 ounces sharp cheddar, aged Gouda, Gruyere, or Havarti cheese, thinly sliced
- Set the empty skillets over two stovetop burners, both at medium heat. Let them get hot.
- Meanwhile, butter one side of each bread slice, then lay the slices butter side down on your cutting board. Spread equal portions of mustard on two of the bread slices, then divide up the apple slices into two portions and lay on top of the mustard. Divide up the cheese slices and lay over the apples. Top the sandwiches with the remaining bread slices, buttered-side-up.
- Lay the sandwiches in the large skillet. Cook until the bottom is browned, 3 to 4 minutes, then flip. Set the preheated medium-size skillet on top of the sandwiches so it functions as a press. If your skillet isn’t very heavy, weigh it down with a water-filled kettle, a few large cans of tomatoes, etc. Cook until both sides are evenly browned, about 2 minutes more. If using a panini press, lay the sandwiches in the press and bring down the cover. Cook the sandwiches until crisp and bubbling, 4 to 6 minutes.