Thinly sliced pastrami and apples pair perfectly with melted Cheddar and a Dijon/apple butter spread to make a delicious grilled cheese sandwich.
Our neighborhood is in the middle of its bulk item pick-up mode. Do you have that?
In one sense, the service offered by our county is awesome. We can get rid of that broken this, the ruined that and the destroyed other thing, all of which are too big to put in a trash can. And we don’t have to leave home.
All we do is put the junk at the end of the driveway and spend the rest of the afternoon peeking out the window. Why, you ask? Therein lies the other sense; the one that isn’t so awesome.
As the saying goes, one man’s trash is another man’s treasure. So, as soon as bulk pick-up time is upon us, strange vehicles begin driving up and down our street and through our neighborhood. As the folks driving see junk they like, truck beds are filled and trailers are loaded down with the things we were trying to throw away.
I don’t mind that people are thrifty and are willing to re-purpose the things that we throw out, really I don’t. What niggles the back of my mind is that it’s the perfect time for other people to be scoping out our houses, peering in open garages, trying to figure out schedules, noticing children. After all, what’s another pick-up truck driving slowly up and down the street these days?
And that, my friends, is an insight into how my Stephen King warped mind takes an awesome county service like bulk item pick-up and turns it into a horror story.
Welcome to me. Have a sandwich.
This little gem comes to Fine Cooking via Chef Eric Greenspan, owner and head shed of several restaurants in the LA area, including Greenspan’s Grilled Cheese. If a man owns a grilled cheese joint, you know his sandwiches are gonna be good.
I mean, imagine using a combination of apple butter, Dijon mustard and honey as a spread. Are you swooning yet? Then throw on some Cheddar (the recipe calls for white, but I only had the basic yellow kind), pastrami and thinly sliced apple.
Finally, grill the sandwich in browned butter. You heard me, browned. Swoon at will, my friends; swoon at will.
You can already tell what I thought, right? Did the whole swoon thing give me away? This sandwich is awesome. Deliciously, addictingly awesome. Hubby, who had just recently told me that he wasn’t a fan of corned beef, tasted my grilled cheese and requested his own. He loved it as well.
After all, if a man owns a grilled cheese joint, you know his sandwiches are gonna be good.
What I’d Do Different Next Time
Seriously? Nah, not touching that one.
- 3 tablespoons apple butter
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- Kosher salt
- 4½-inch-thick slices sourdough bread
- 8 oz. aged white Cheddar, thinly sliced or coarsely grated (about 2 cups)
- 2 oz. thinly sliced pastrami
- 6 to 10 very thin slices of apple, preferably honey crisp
- 1-1/2 oz. (3 Tbs.) unsalted butter
- Combine the apple butter, mustard, honey, and a good pinch of kosher salt in a small bowl. Spread evenly on two slices of bread and top with half of the cheese and the pastrami. Top that with a layer of sliced apple, overlapping the slices slightly, and the remaining cheese. Top with the other slices of bread to make two sandwiches.
- Melt 2 Tbs. of the butter in a heavy-duty 12-inch skillet over medium-low heat until lightly browned. Add the sandwiches and cook, adjusting the heat as necessary, until golden brown on one side, 3 to 4 minutes. Flip, add the remaining 1 Tbs. butter, and cook, lifting the edges of the bread to allow the butter to run under and adjusting the heat as necessary, until the cheese has melted and the other side is golden brown, another 3 to 4 minutes. Slice in half and serve.
If you’re in the Los Angeles area and find yourself on Melrose, do me a favor and have lunch at Greenspan’s Grilled Cheese, then let me know how it was, ok? I’m on the other side of the country and can’t see myself getting out there soon, but if Chef Eric’s other sandwiches are anything like this one, the restaurant must be awesome.