Snow!!! I’m pretty sure it’s the first snow of the year and it looks lovely. I ventured out for coffee and I’m currently inside a snow globe that very closely resembles a Starbucks, haha. So I know literally just yesterday I alluded that there would’t be many posts until we are both settled in NYC but I want to make an effort to post when I can because I know if for nothing else, it will be really sweet to look back on this chapter one day.

Yesterday, everyone was in a frenzy when the weatherman announced snow was on its way. After finishing up some computer work, I made my way to Kroger to get a few ingredients to add to some items I knew I had at home to whip up a little soup and sandwich combo.

My favorite gluten free bread is Schar Gluten Free Artisan Baker White Bread. I usually buy it at Walmart but I’ve sometimes found it at Kroger and I’m sure it’s sold somewhere online too.

Searching Pinterest for something unrelated the other day, I came across several twists on the classic grilled cheese sandwich. So last night I decided grilled cheese would make an excellent companion to my soup experiment (lol, I’ll get to that later).

I had some Gouda in the fridge and remembered it being a component in some of the sandwiches I saw on Pinterest so I decided to pair it with a Granny Smith apple I picked up at Kroger.

This is super simple as far as a “recipe” goes, so please don’t be disappointed haha!

Ingredients

• 2 slices Schar Gluten Free Artisan White Bread

• Desired number of slices of Gouda

• 1 Small Granny Smith Apple

• Country Crock Spread Original

(The apple will provide way more than you need for one sandwich and most people will probably make more than one but I did not… with simple ingredients like these it is easy to make as many sandwiches as you desire!)

Directions

1. Use an apple corer to cut the apple. Slice into desired thickness. I prefer extra thin slices to make the sandwich less awkward.

2. Slice desire amount of Gouda (enough to cover one slice of bread and a little for on top of the apple slices). I also sliced the Gouda very thin so it would melt at a pace that matched the bread browning.

3. Heat a small skillet over medium heat.

4. Butter one side of each slice of bread.

5. Place the buttered side of one slice of bread down in the skillet and top with sliced gouda covering the top of the bread.

6. Add a layer of apple slices.

7. Place additional slices of Gouda on top of the apple slices.

8. Top with slice of bread, butter side up.

9. Allow to cook until desired browning and then flip sandwich to cook other side. (I use a set of tongs and slide one side under the sandwich and use the other side to clamp down so I can keep the sandwich together as best as possible). Cook until desired “doneness.”

I paired my Grilled Gouda and Green Apple sandwich with a bowl of butternut squash / pumpkin soup which I just made up but was actually very good! It needs a little more pizzazz so I’m going to continue working on it and hope to eventually share on the blog this winter.

More About Gluten Free Bread

Gluten free bread loaves tend to be smaller in length and just in general slice size. Schar bread seems to have the best shelf life and has more of the consistency and appearance of normal white bread. I learned from someone years ago to keep gluten free bread in the fridge. It really does help it last longer. Other brands I’ve tried have molded within a couple days on many occasions! While the expiration date on Schar bread is surprisingly far out, I try to use a loaf within a week of opening it for freshness.

What’s your favorite twist on the classic grilled cheese?