Cheddar Melt with Shaved Granny Smith Apple Salad

Adapted by StarChefs.com
September 2005
Yield: 4 Servings

INGREDIENTS:

Apple Salad
3 Granny Smith apples
2 cups water
2 cups honey
Cheddar Melt
8 slices pumpernickel bread
4 tablespoons honey syrup
6 ounces cheddar cheese (Chef Segal likes to use cheddar that has been aged for 6 years)

METHOD:

For the Apple Salad

Place water and honey in a saucepot and bring to a boil. When the honey is dissolved, remove from heat and place the syrup in an ice bath. Using a mandoline, shave the apples into thin julienne sticks. Drizzle 2 ½ tablespoons of honey syrup over the apple slices and toss lightly. 

For the Cheddar Melt

Preheat oven to 400° F. Brush remaining honey syrup oover pumpernickel slices. Slice cheddar into thin pieces and distribute over 4 slices of bread. Cover with remaining slices and place in oven. Toast until cheese has melted and remove from oven. 

To Assemble and Serve

Slice sandwiches in half and arrange on plates with the apple salad.