Cheddar Melt with Shaved Granny Smith Apple Salad
Chef Mindy Segal of Hot Chocolate – Chicago, IL
Adapted by StarChefs
Yield: 4 Servings
- 3 Granny Smith apples
- 2 cups water
- 2 cups honey
- 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)
For 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 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.