This grown-up, dolled-up, and completely satisfying grilled sandwich runs the gamut of sensory contrasts rich and savory, sweet and sour, crunchy and gooey for a dinner-worthy sandwich. This is a perfect weeknight supper served alongside a simple butterhead salad and a cold glass of sparkling dry cider.
Ingredients
- 4 large slices really good crusty bread
- 1⁄4 pound good melting cheese (such as fontina, Gruyère, cheddar, or pepper jack), sliced or grated
- 1 (8-ounce) jar Quick Cider Vinegar Pickles, made with apples
- 1⁄4 cup Cider Syrup Onions
- 2 tablespoons extra-virgin olive oil or butter
- 1 clove garlic, peeled and cut in half
How to Make It
- Place two slices of bread on a plate. Layer the cheese, a few pickled apples, and a generous spread of onions on top of each. Place a second slice of bread on top of each to make two sandwiches.
- Heat a large cast-iron pan over medium heat. Pour 1 tablespoon of the oil into the pan and swirl to coat. Place the sandwiches in the pan and drizzle the remaining 1 tablespoon of oil over the tops of the sandwiches. Fry until the first side browns, 3 to 4 minutes, then flip. Rub the grilled top of each sandwich with the cut side of a garlic clove half. Fry until the second side is brown and the cheese is melty, about 3 minutes longer.
