Slices of crisp fall apples and fresh basil leaves lend a whiff of the season to this classic sandwich.
Makes 4 servings
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.
Harold McGee, the author of Keys to Good Cooking, is an expert on the chemistry behind food and cooking. McGee recently made his first trip to China, where he learned more about rice wine.