Slices of crisp fall apples and fresh basil leaves lend a whiff of the season to this classic sandwich.
Arrange 4 of the bread slices on a work surface and place a slice of cheese on each. Top each evenly with the apple slices and a basil leaf. Top with the remaining cheese and the remaining 4 slices of bread.
Spread both sides of each sandwich with a little butter. Preheat a skillet, griddle, or panini press over medium heat. Toast the sandwiches over medium heat until golden and the cheese is melted, about 1 minute per side. Cut on the diagonal and serve.
To be served with: Easy Cream of Tomato Soup
Reprinted from The Soup & Bread Cookbook, by Beatrice Ojakangas.
"Bones, to a chef, are the gold of an animal," says Rachael Mamane, founder of Brooklyn Bouillon. "It's what makes a beautiful foundation for our cooking."