For those of you that don’t know, I am the youngest kid in our family, forever destined to be the baby sister even when my hair turns grey and a walker is needed to help me across the room.
However, being the youngest does have it’s perks. One of them being that for my last four years at home, I was essentially an only child.
Because my fabulous, hard-working dad frequently had meetings at night, my mom and I were often on our own for dinner.
Wednesday nights were frozen custard from Goodtimes (think Culver’s but possibly better in my humble opinion). Thursday nights were pizza. Friday nights were grilled cheese. Any night that Dad was home was salad.
But back to grilled cheese night. The fanciest my mom and I ever got was doubling the amount of cheese and smearing jam on top. So delicious. You should give the jam on grilled cheese a try sometime.
When Mom and Megan were in Seattle a few weeks ago, we decided to get a little more creative with our grilled cheese. May I present Apple and Brie Grilled Cheese:
Apple and Brie Grilled Cheese
Serves 3. Prep time 15 minutes.
Apple, thinly sliced (Use a crisp variety. None of that mush.)
6 slices Rye Bread
Butter one side of two slices of bread.
On the unbuttered side of one slice, layer brie and apples.
Top with the second slice of bread and toast in a frying pan over medium-low heat.
When the cheese begins oozing out the sides, flip to toast the second side. If your bread is burning before the cheese is melting, lower your heat. The perfect grilled cheese takes patience.
Repeat with the rest of the ingredients for a total of 3 sandwiches.
When you’re only using a few ingredients, the quality of your ingredients becomes more important. You will taste every ingredient in this sandwich so splurge on some quality bread, get the good brie, and go for a Pink Lady apple.