Post by chief_cook2 on Oct 24, 2003 12:26:58 GMT -6
Makes: 1 sandwich
2 slices thickly cut sourdough bread, or a 6-inch hoagie or submarine
roll with some of the inside removed
1/2 cup shredded or sliced sharp Cheddar cheese
1/2 cup whole, peeled, canned tomatoes, drained and halved lengthwise
(2 large tomatoes)
1/2 medium tart apple such as a Granny Smith, unpeeled and sliced
thinly
Vegetable or olive oil, for spraying pan
Sprinkle half of the cheese evenly over one of the bread slices.
Arrange the tomato halves over the cheese, covering the bread slices
evenly. Top with apple slices. Sprinkle with the remainder of the
cheese. Top with the remaining bread slice. Heat a nonstick sauté pan
and spray lightly with vegetable oil.
Place the sandwich in the pan and weigh the top down by pressing a
plate over the sandwich, topped with a can. Sauté over low heat for
three or four minutes. Turn the sandwich over and repeat the process
until the bread is golden brown and the cheese is melted. Slice in
half and serve immediately.