Apple and Turkey Grilled Cheese with Caramelized Shallots
Another perfect dish for getting rid of that leftover turkey from Thanksgiving.
At what point is a cheese-filled grilled sandwich no longer a “grilled cheese”? How many non-cheese things can you really stuff into said sandwich, exactly, before you can no longer call it a “grilled cheese” with a straight face?
This grilled cheese sandwich will probably get some flack for having too many non-cheese ingredients. And that’s okay. Because no matter what you want to call it, this sandwich is really delicious.
With sliced apples and apple butter, and crispy, caramelized shallots, this little number is a perfect (and super quick) way to celebrate the season. What makes it really special, though, is how it marries sweet, salty, bitter, and tangy flavors together into one heavenly bite - it’s a pretty blissful experience, really.
- 1 tbsp olive oil
- 2 shallots, thinly sliced
- 4 slices sourdough bread
- 2 - 3 tbsp butter
- 2 tbsp dijon mustard
- 2 tbsp apple butter
- 2 slices sharp cheddar cheese
- 1/2 apple, sliced very thin
- 2 - 3 slices turkey breast
- 1 cup arugula
- Sea salt
Begin by caramelizing the shallots. In a medium skillet, heat the olive oil over medium-low heat. Add the shallots and stir to coat in the oil. Add a pinch of salt, and sauté until golden brown and crisp on the edges, about 15 minutes. Set aside.
Preheat a clean skillet or griddle over medium-low heat.
Spread two slices of bread with apple butter, and the other two slices with dijon mustard. Place a small, compressed handful of arugula on top of each of the dijon bread slices, followed by a slice of turkey. Layer 3 - 5 apple slices on top of the turkey, then about 2 tablespoons of the caramelized shallots, and then a slice of cheese. Place a slice of the bread with apple butter on top of each and press firmly. Spread the outside of each slice of bread with a bit of butter.
Melt 1 tbsp of butter in the heated pan, and swirl around to coat the entire surface. Cook each sandwich for 2 - 4 minutes on each side, or until the cheese has melted and the outside is golden brown. Slice in half and enjoy warm.