Black and Orange Recipe: Pumpernickel Grilled Cheddar with Apple and Thyme
Editor's Note: Every Wednesday this month, our fabulous intern Kerry will share an original black and orange recipe that's simple, festive, and elegant. Nothing scary about it, except the colors!
Halloween is a kids' holiday that adults just can't bring themselves to stop celebrating. So this recipe does double duty. Leave out the Dijon and thyme for the kids, or leave them in for an adult version of the ultimate kids' food: grilled cheese. The black of the pumpernickel bread and the orange of the sharpest cheddar melt together in a savory Halloween bite, tempered by the sweet slices of apple. The colors are a little trick of the eye; the sandwich is a little treat for yourself.
About the author: Kerry Saretsky is a Serious Eats intern and the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
Pumpernickel Grilled Cheddar with Apple and Thyme
- serves 4-
Ingredients
8 slices of excellent, hearty pumpernickel bread
¾ pound of excellent, very sharp orange cheddar cheese
1 Granny Smith apple, sliced very thinly
2 tablespoons of Dijon mustard
Salt and pepper
1/2 teaspoon of chopped fresh thyme leaves (optional)
Butter
Procedure
1. Preheat a griddle or skillet on medium heat.
2. Thinly slice the cheddar cheese, and arrange it on four slices of the bread. Cover with a thin layer of apple slices (you will not need the whole apple).
3. On the other four slices, equally divide and spread the Dijon mustard. Season lightly with salt and pepper, and lightly scatter the thyme, if you're using it.
4. Top the apple-and-cheese slices with the mustard-and-seasoning slices, to create the sandwiches. Melt a dab of butter on the griddle, and grill the cheese sandwiches, about 4 minutes per side, until the cheese is melted and the bread toasted and crisp.
5. Slice in half to expose the melting orange and black contrast. Eat now, or dip into next week's Spiced Pumpkin Bisque.
Previously
Black and Orange Recipe: Poppy-Crusted Sea Scallops on Fennel and Orange Salad
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2 Comments:
Personally, I'd prefer a dark rye to pumpernickel for this. Or maybe Zingerman's RoadHouse bread.
LunaPierCook at 10:31AM on 10/08/08
Im a huge fan of apples on grilled cheese. My mom would add a bit of cinnamon to the mix. yum...................thanks for bring back the memories.
pastrychefbyfire at 4:12PM on 10/08/08