On a recent trip to Victoria, British Columbia, I indulged in the most decadent grilled cheese sandwich I have ever had at the Bard & Banker Public House. It was oozing with cheeses, dipped in lemon-apple compote, and drizzled with sherry maple syrup. I’ve been looking for an excuse to make something similar ever since.
In the spirit of Rosh Hashanah, I’ve modified it to highlight the apples and swapped out the syrup with a honey balsamic drizzle. Enjoy this with friends and family for a sweet lunch after your morning service.
Guidelines below are for two sandwiches, so multiply as you wish!
• 4 tbsp. honey*
• 1 tbsp. balsamic vinegar
• 2 tbsp. butter
• 4 slices fresh sourdough bread
• Several slices of brie per sandwich (remove rind)
• 1 tbsp. goat cheese, at room temperature
• Several slices of white cheddar per sandwich
• Thinly sliced apples, enough to generously fill each sandwich. I chose tart, crisp Granny Smith apples, but feel free to embrace the sweeter side.
Directions for the Drizzle:
Combine honey and balsamic vinegar. Blend well. That’s it!
Directions for the Sandwich:
- Heat 1 tablespoon butter in a cast-iron or nonstick skillet over medium-low heat.
- Spread a layer of goat cheese on the bottom slices of bread. Top with brie, cheddar and a generous portion of apples (put the apples between layers of cheese to “glue” your sandwiches together).
- Drizzle the inside of your sandwiches with a bit of your honey/balsamic glaze.
- Press the sandwich slightly and place it in the skillet. Cook until golden on the bottom, 3 to 5 minutes.
- Flip, adding more butter to the pan if needed, and cook until the other side is golden and the cheese melts, 3 to 5 more minutes.
- Drizzle the top of your sandwich with even more honey/balsamic. If you have any left, keep it in a bowl for a deliciously messy dipping sauce.
*If you’re feeling especially creative, try herb infused honey. This makes a great new year’s gift as well.