Description
The cinnamon-raisin bread adds a touch of sweetness to the creamy Gruyere cheese, the apples add a little crunch and pop of tartness, and the thyme gives it freshness with just a tease of its flavor, just enough to make this sandwich special.
Ingredients
- 3 teaspoons butter, softened
- 4 slices cinnamon-raisin bread
- ½ Granny Smith apple – peeled, cored, and thinly sliced
- ⅔ cup shredded Gruyere cheese
- 6 sprigs fresh thyme, leaves removed
Instructions
- Spread butter on 1 side of each slice of bread; flip
- so that buttered sides are facing down. Top 2 slices of bread with apple slices
- 1/3 cup Gruyere cheese
- and a sprinkle of thyme leaves. Place the other 2 slices of bread on top
- buttered sides facing up.
- Heat a large skillet over medium-low heat. Add sandwiches to the hot pan and cook until bread has toasted and cheese has slightly melted
- 4 to 5 minutes. Flip carefully using a spatula
- pressing down lightly. Cook sandwiches until golden brown and cheese has melted
- 3 to 4 minutes more
- watching and adjusting heat if necessary to keep bread from burning before cheese has melted.
- Transfer sandwiches to a plate
- slice in 1/2 diagonally
- and serve immediately.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 2