Recipe:
butter, at room temperature
2 slices of bread of choice (I used at thick white shokupan)
1/2 cup shredded cheddar
whole grain mustard, to taste
1/2 an apple, sliced thin
Heat up a non-stick pan on medium-low heat. Butter one slice of bread and place in the pan butter-side down. Spread on some mustard to taste and top with half of the shredded cheddar and the sliced apple. Add the remaining cheddar on top of the apple slices, making sure to get to the edges. Butter the other slice of bread and place on top of the cheese, butter-side facing out. Cook slowly on medium-low heat until golden brown and toasty. Most of your cheese should be melted when it’s time to flip. Carefully flip your sandwich and continue grilling. The second-side grills a bit faster, so turn the heat down to low and keep a close eye on it. When toasty brown and perfect, remove from the pan, and enjoy hot!
And, on another note: I’m in Tokyo! It’s a dream come true. We’ll be here for a little while, but don’t worry, I’ve cooked up a storm and am going to be updating on the regular. I’m planning on cooking in my tiny Tokyo kitchen (post about that coming soon!) and doing some general travel posts. If there’s anything you’d love to see, let me know in the comments and if you have any suggestions on where to eat and what to do while I’m here, I’d love to know!
