THE APPLETON

By BobD

Ingredients

• 4 SERVINGS
• Wisconsin Cheddar, fresh apples, and salted caramel sauce atop a slice of brioche.
• 1 cup sugar
• 1/8 cup water
• 1/4 cup heavy cream
• Pinch of coarse sea salt
• 2-3 tablespoons butter, divided
• 2 apples of your choice, cored and sliced
• 1/2 tablespoon (1 ounce) brandy, optional
• 4 slices brioche or other buttery bread
• 4 slices Wisconsin Cheddar cheese
• Walnut halves or pieces, optional
• Pomegranate seeds, optional

Details

Servings 4
Adapted from grilledcheeseacademy.com

Preparation

Step 1

Make caramel sauce:

Place sugar and water in heavy-bottomed saucepan. Heat over high heat without stirring until mixture begins to caramelize and becomes a light amber color.

Remove from heat and CAREFULLY add cream, stirring briskly, a little at a time. The mixture will bubble and “erupt” until sugar cools a bit.

When all cream is added, return to heat and simmer 1-2 minutes. Add salt and set aside.

Heat sauté pan over high heat.

Melt 1 tablespoon butter in pan; add sliced apples and cook for 2 minutes.

Remove from heat and add brandy, if using. Return to heat and cook until alcohol has burned off.

Keep apples warm.

Heat griddle or nonstick pan over medium heat.

Add 1-2 tablespoons butter; melt. Add brioche slices and top with a slice of Cheddar.

Grill until cheese melts.

Meanwhile, place 1 tablespoon of caramel sauce on each serving plate. Place the Cheddar-brioche slices over sauce.

Top with apple/brandy mixture and drizzle with more caramel sauce.