Apple Cheddar Melt Food

APPLE CHEDDAR MELT

Steps:

• Place 1 apple slice on each cracker; sprinkle with 1 tsp. cheese.
• Place on microwavable plate.
• Microwave on HIGH for 20 seconds or until cheese begins to melt.

APPLE, CHEDDAR AND BRIE GRILLED CHEESE

Steps:

• For the dipping sauce: Add the mustard, honey and mayonnaise to a medium bowl and whisk until combined. Set aside.
• For the sandwiches: Heat a 12-inch nonstick skillet or griddle over medium-low heat. Coat one side of each bread slice with butter and place 2 pieces butter-side down in the skillet. Layer one piece of bread with 2 slices Cheddar and 3 slices apple. On the other piece of bread, spread 1 tablespoon pepper relish and add 2 slices Brie. Cover and let cook until the bread starts to brown and the cheese starts to melt, 2 to 3 minutes.
• Flip the Cheddar piece of bread onto the Brie piece to create a sandwich, then cover again and let cook until the cheese is melting over the sides of the bread, another 2 to 3 minutes. Repeat the process until all the sandwiches are made. Serve with the dipping sauce and enjoy!

CARAMELIZED APPLE CHEDDAR MELTS WITH A HONEY DIJON ARUGULA SALAD

Steps:

• • Wash and dry all produce. • Halve, core, and finely dice apple. Strip thyme leaves from stems; mince leaves until you have 2 tsp (3 tsp for 4 servings). • Heat a drizzle of olive oil in a large pan over medium-high heat. Add apple; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. • Add ½ tsp sugar (1 tsp for 4), minced thyme, and 1 TBSP water (2 TBSP for 4). Cook, stirring, until apple is caramelized and jammy, 2-3 minutes more. Turn off heat. Season with salt and pepper; transfer to a small bowl.
• • Place sourdough on a clean work surface. Spread half the slices with mustard, then top with white cheddar, caramelized apple, and yellow cheddar. Place remaining bread slices on top to create sandwiches.
• • Melt 1 TBSP butter in pan used for apple over medium heat. Add sandwiches and cook until golden brown on first side, 4-5 minutes. • Remove sandwiches; add another 1 TBSP butter to pan. Once butter has melted, return sandwiches to pan and cook on second side until bread is golden brown and cheese has melted, 4-5 minutes more. (For 4 servings, cook in two batches; repeat process with remaining sandwiches, adding 1 TBSP butter to the pan for each side.)
• • While sandwiches cook, add arugula to a large bowl along with dried cranberries and sunflower seeds; toss with as much Honey Dijon Dressing as you like. Taste and season with salt and pepper. • Halve melts on a diagonal. • Divide salad and melts between plates. Serve with any remaining Honey Dijon Dressing on the side for dipping.

CURRIED SQUASH SOUP WITH APPLE AND CHEDDAR MELTS

Steps:

• Cook's Note: For a substitute for curry powder, combine 2 teaspoons turmeric, 1 1/2 teaspoons each ground cumin and ground coriander, 1/2 teaspoon each ground mustard and ground ginger and 1/4 teaspoon each ground cinnamon and cayenne pepper. For the curried squash soup: Preheat the oven to 400 degrees F. Dress the squash with the EVOO to coat lightly. Sprinkle with salt, pepper and a little freshly grated nutmeg, and coat with the curry powder. Drizzle the honey all over and roast until golden on the edges and very tender, about 25 minutes. The spices will toast with the squash and fill the air with a terrific aroma. Meanwhile heat a drizzle of EVOO in a soup pot over medium to medium-high heat, and then add the butter to melt. Stir in the garlic, carrots, apples and onions and sprinkle with salt and pepper. Cook, partially covered, until softened, about 10 minutes. Pour in the stock and a drizzle of honey (or chutney). Bring to a boil, reduce to a simmer and cook until the vegetables are softened, about 20 minutes. Add the roasted squash and puree with an immersion blender, thinning the soup with water if necessary. The soup can alternately be pureed in batches in a food processor or high-power blender. Adjust the seasoning. Cool and store for a make-ahead meal, bringing to room temperature before reheating over a medium flame. Garnish with the scallions and cilantro. For the apple and cheddar melts: Spread each bread slice with softened butter on 1 side and chutney on the other. Fill the sandwiches, chutney sides-in, with the cheese and apples in the center. Griddle the sandwiches over medium heat until deeply golden and the cheese has melted.

APPLE, HAM, AND CHEDDAR MELT

Steps:

• Preheat oven to 375 degrees. Spread half the bread slices with mustard. Layer with cheddar, ham, apple, and more cheddar, dividing evenly. Top with remaining bread slices. Lightly butter both sides of sandwiches.
• Heat a large nonstick skillet over medium heat. Working in batches, cook sandwiches, turning once, until bread is golden, about 4 minutes per side. Transfer sandwiches to a rimmed baking sheet. Bake in oven until cheddar is melted, about 5 minutes. Cut each sandwich in half on the diagonal, and serve warm.

APPLE, CHEDDAR AND TUNA MELT

Steps:

• Drain tuna and place in a medium-size bowl. Add mayonaise, lemon juice, celery and red onion.
• Peel the Granny Smith apple, core and dice. Add to the tuna mixture.
• Add freshly ground pepper to taste and gently combine mixture well.
• Slice six slices from the bread loaf, about 1/2-inch thick. Cover the slices with the tuna mixture and top with the grated cheese.
• Place slices on a cookie sheet and broil for 2-3 minutes. The cheese should be bubbly and the tuna mixture warmed through.
• Serve immediately.

EASY APPLE CHEDDAR MELTS

Steps:

• Preheat oven to 350 degrees F.
• Whisk together sugar & cinnamon in medium bowl, then add apple slices, & toss to coat.
• Cut cheese slices in half diagonally.
• Place crackers on a baking sheet, & top each with 1 cheese slice & 2 apple slices.
• Bake 4-5 minutes, until cheese is melted.
• Serve warm.