Melted Dubliner cheese, tart apples, sweet apple butter, and cinnamon bread combine to make this amazing, “Irish Apple Pie Twice-Grilled Cheese.” [1st Place, 2015 Grilled Cheese Contest, Franz Bakery, Portland, Oregon]
2slicesFranz Bainbridge Island Cinnamon Swirl Breador cinnamon bread
2slicesKerrygold Dubliner Aged Cheese
⅛cupgrated Kerrygold Dubliner Aged Cheese
1tablespoonapple butterhomemade or Smuckers
4thin slices Granny Smith Apple
Butter for grilling sandwich
Layer sandwich in this order:
Slice of Bread
Slice of cheese
Slice of cheese
Slice of bread
Grill Sandwich slowly!
In a non-stick pan over medium low heat (or an electric grill heated to about 310 degrees), spread butter on surface of the grill. (I do this by just holding the stick of butter and rubbing it over the hot surface.)
Put prepared sandwiches onto grill. Dubliner cheese has a higher melt-point than many cheeses, so it is very important that you allow your sandwich to grill slowly. Flip over when golden: about 4-5 minutes. Grill equally on the other side.
Make the Cheese Crisps:
Sprinkle grated cheese on non-stick surface and allow to cook until golden on the bottom. Using a spatula, carefully peel the crisp cheese off the grilling surface and allow to cool. You can shape it if you want before it cools, but if you do so, be extremely careful as the cheese will be very hot! You can make small cheese crisps to use as garnish, or a large one to serve over the entire sandwich.
The key to any good grilled cheese sandwich is patience. Don't rush the process, or you will just have a handful of toasted bread with cheese slices inside.
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