Grilled Apple, Cheddar, and Mustard Sandwich + Apple Picking at Riverview
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Yesterday I awoke to a 31ºF morning and three children snuggling beside me. As I wriggled out of bed to make the coffee, I wondered if it was maybe time to turn on the heat, then wondered if I remembered how to turn on the heat, then recalled this favorite Dinner: A Love Story post — I’ll Let You Handle That — and promptly re-read it.
Like so many of the stories shared in Jenny Rosenstrach’s Dinner: A Love Story (the cookbook) and in her Bon Appetit column, this funny, insightful post resonated so well. I’ve been reading Jenny’s latest, How to Celebrate Everything, a book about the importance of rituals—about celebrating not just big holidays (though those are included, too), but day-to-day events, too—the birthdays, a lunch with dad, the homework hour, a sleepover breakfast.
I loved this passage from the introduction:
On a daily basis, rituals help me answer the questions that are central to my life as a parent: How do we help our children recognize the things that matter? How do we teach them to be grateful for everything they have—not the latest Nike Free Runs, but friends and family and community? How do we make days feel special? How do we hold on to moments that are so easily lost in the jam-packed calendar, that disappear behind us like a jet rail?”
On Sunday, I came to the recipe for grilled cheddar, apple and mustard sandwiches, then whisked the kids in the car—the window for a favorite fall ritual, I realized, had nearly closed. We headed to Riverview Orchards, a fairyland of apples, cider, farm animals, clown fish, candy, and bees, that also happens to make some of the best apple cider donuts around.
After saying hello to the chickens, pigs, and sheep, we made our way to the orchard. We passed a group of children celebrating a birthday on an idyllic knoll, a pyramid of cider donuts towering on a nearby picnic table, the Mohawk River in view snaking through banks of orange-, red-, and yellow-leaved maples. Wagon in tow, bags in hand, I was feeling blissful—virtuous!—and we had yet to pick a single apple.
As we walked on, however, we noticed we had the orchard nearly all to ourselves. Ben waved down the tractor pulling the hayride to ask if we should head to a particular spot, and then we received the news: There were virtually no apples left. The man pointed us to a promising row, our best shot to not leave empty-handed. We found, I am certain, the 6 remaining apples still hanging from the limbs not half-eaten by animals.
Alas. We returned home with a bushel of (purchased) apples, a gallon of cider, and a dozen hot-off-the-fryer donuts, the best treat in the entire world. As I heated the cider, I assembled un-grilled apple, cheddar, and yellow mustard sandwiches for the children, and griddled apple, cheddar, and grainy mustard sandwiches for Ben and me. Dinner took all of about ten minutes to throw together and disappeared about as quickly—something, at last, to celebrate.
PS: DALS Slow-cooker Beans with Tomato and Pancetta.
Recipe for this Grilled Apple, Cheddar, and Mustard Sandwich is below.
Some snaps from our orchard adventure:
Cider + donuts =
a very happy Tiglet.
Warning: Upon seeing the cover of How to Celebrate Everything…
any nearby children might decide to sneak a peak …
and then proceed to make some requests. You won’t be sorry they did.
The un-grilled apple, cheddar, and yellow mustard sandwiches for the children:
Grilled Apple, Cheddar, and Mustard Sandwich
- Total Time: 10 minutes
- Yield: 1
Adapted from Jenny Rosenstrach’s new book How to Celebrate Everything, every sentence of which I am relishing — seriously, I don’t want it to end. In addition to this delicious sandwich, which I’ve been making almost every night, I’ve also made the German potato salad and the crispy chickpeas, both of which were also delicious. Note: So, you know the trick of spreading mayonnaise on bread destined for the griddle or grill pan, right? Mayonnaise doesn’t burn as quickly as butter, so the bread bronzes at a nice rate, right in sync with the melting of the cheese. The trouble, I find, is that mayonnaise doesn’t give you that butter flavor. But if you use a mix of butter and mayonnaise, you get the best of both worlds. You, of course, can use all butter (or mayonnaise) if you prefer.
- 2 slices hearty white bread
- 2 tablespoons softened butter
- 1 tablespoon mayonnaise, optional, see notes above
- grainy mustard or Dijon mustard, to taste
- 2 slices sharp cheddar cheese
- slices of peeled Fuji or Granny Smith apples
- Heat a cast iron skillet or grill pan to medium. If you are using the mayonnaise, stir it together with the butter in a small bowl. Spread one side of each piece of bread with this mixture. On the other side of one slice, spread mustard, then one slice of the cheese, apples, then another slice of cheese. Top with the second buttered slice.
- Fry on both sides until the cheese is melted and the bread is toasted and golden, 2 to 4 minutes a side. I like to weigh down the sandwich with another pan (like a heavy saucepan) on the first side only. Once the sandwich is flipped, I don’t weight it down.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
This post may contain affiliate links. Please read my disclosure policy.
29 Comments on “Grilled Apple, Cheddar, and Mustard Sandwich + Apple Picking at Riverview”
this is how we start on our 34 lbs of apples tonight. Perfect timing. Then balzano apple cake, which is what I originally came her for today.
Yay!! So happy to hear this, Holly, and from you 🙂
Your recipe doesn’t mention the mustard or how much to use
Fixing now, sorry! It’s in the instructions but not the list. Sorry!
Ali, the pics of your kids…..seriously, they get cuter every time I “see” them. And they’re getting so big! It always amazes me how quickly children change.
We’re still sweltering and steaming here, I’m a bit envious of the cooler weather where you are and I ogle Eddie Baur catalogues and sweaters….. and boots. 🙂 Those donuts looked good too…. They’re my favorite treat in the world, hands down.
They really are the best, Dana, right? Hot off the fryer … impossible to resist! I wish I could send you some along with some chilly weather and maple leaves. Come visit!! xoxo
I’m going to make this very soon….in the meantime I’m going to gaze longingly at the pics…..just a thought….,you seriously have the most beautiful tribe of children ever….love and hugs! Happy Fall! ???????
Oh, Laurie, thank you thank you! You are too sweet. Big hugs!! xoxox
absolutely marvelous! Each Autumn after Apples Harvest, I make these for every meal it seems! I use wonderful BLUE CHEESE or BLACK DIAMOND CHEDDAR! Do you have a favorite cheddar that you recommend~ thanks so much!
Blue cheese would be so good here, too! I am a huge fan of Cabot Sharp Cheddar. I buy the slices. I find slices easier for grilled cheese, but they’re also so handy for simple sandwiches for the kids.
Isn’t grilled cheese just the most simple and satisfying meal sometimes? On cool days, we love to make grilled cheese and curl up with a good movie.
And then I promptly made grilled cheese for lunch (with apple butter for me, chipotle mayo for the hubs). Apples and carrots on the side.
Haha, I love it. We had apples on the side on Sunday, too. So good.
Seriously the cutest children ever! And the recipe looks pretty fantastic too ?
Awww, Lee, thanks 🙂 🙂 🙂
This is such an amazing flavour combination! I love it!
It’s so simple, but so good, Katrina.
Fantastic photos! Doughnuts and Cider – yum!!
Thank you, Rebecca!
It’s so good, right? I finished last night. Turning it over to my neighbor who is an avid fan. But first I need to order some of those plates for the kids to color on! I can’t believe I haven’t done this yet. I don’t even know what they’re called. Google will help me. xo
Have you converted to vegetarian? For a while now, I’ve noticed this. Did I miss something?
No! just eating a lot more vegetables and having a hard time buying anything but humanely raised meat, which is very expensive. So lentils it is! Hope you are well. xo
Whew! I totally understand. We’re spoiled in that we get to go direct to the farms to purchase our meat. We usually go in with someone on a 1/4 side (beef or pork) which is the most economically way for us to get the most for the money. Wish we could do a 1/2 at a time but we only have a little chest deep freezer.
Do your farmers have rabbit? Would love to see a recipe with them.
I’m jealous, Lisa! We did that in VA — bought 1/4 cow, and it was an amazing amount of meat and so nice to have on hand not to mention delicious. I have not looked at the local farmer’s market’s meat offerings too closely, but I will! I made a braised rabbit a long time ago when I was living in Philadelphia. I remember loving it, but dealing with all of the bones was tricky — I think just during the eating process. Anyway, hope you are well!
I had grilled cheese for lunch today but yours looks way better.
Your kids are absolutely adorable! And may I say, from the outside looking in, that I think you embody the answer to, “How do we help our children recognize the things that matter?” Family. It’s one of the reasons I love your blog. I can find recipes anywhere. Yours are great. But, it is your authenticity, story telling and the love of family that I connect with.
Have a great weekend! (I am going to borrow some of your cold air. It was 90 here yesterday).
Trish, hieeee! So great to hear from you. Thank you for your kind words. It means so much, and you’re right re family. We never have so much fun than when we’re all together at my mom’s or aunt’s or sister’s and all the kids are just playing. It doesn’t take much to make them happy.
It’s supposed to be 80+ here tomorrow … I can’t wait!! Hope you are well. xo
So simple but so amazing! I want to get int he kitchen and make these right now.
Looks amazing! I love that you use WHITE cheddar, because in most recipes with cheddar people use that orange stuff, which completely ruins my apetite since it makes the food look like it’s covered/filled with molten plastic 😛
Haha, I love it 🙂