About this Recipe

By: Rachel

The waning of summer and the advent of autumn brings shorter days, cooler weather, and (if you are lucky enough to live in a place with seasons and deciduous trees) a gorgeous palette of reds, oranges, and yellows all around you.

It also means that Rosh Hashanah, the Jewish new year, is right around the corner. The symbolic foods of the holiday are some of my favorites. Round challahs, flavored with honey and often studded with raisins, symbolize the continuity of the year. Crisp apples dipped in honey help us start the year off with sweetness. Pomegranates remind us that our lives should be filled with good deeds, numerous like the seeds of the pomegranate.

The list goes on, and it is fun to think of ways to include symbolic foods in new and creative dishes for the holiday table. This hearty fall salad, featuring pomegranate, often finds a place on my holiday table.

This simple-yet-craveable sandwich makes for a satisfying holiday lunch, or the perfect appetizer for your Rosh Hashanah dinner (simply make the sandwich as directed, and use a small cookie cutter to cut out bite-sized pieces). I love the combination of tart apples with savory cheese. If you can find it, cranberry walnut bread is the perfect choice. The walnuts make for a substantial, earthy bite, and the cranberries add just a note of sweetness.

Apple Melt with Comté and Boursin

Dive into a creamy, savory blend of cheeses and fresh fall apples paired with hearty cranberry-walnut bread.

Print Recipe

Ready In 15

Meal Type Appetizer, Sandwiches

Servings 1

Ingredients

2 slices cranberry walnut bread (or other bread)
2 ounces (55g) Boursin cheese
2 ounces (55g) Comté cheese, sliced
1 Granny Smith apple, thinly sliced
Mayonnaise, for pan-frying

Step by Step Instructions

Step 1

Find a skillet with a tight-fitting lid that will comfortably hold your sandwich.
Lay out your slices of bread. Spread one slice with mayonnaise, and place it spread-side down in a skillet. Spread Boursin cheese over the slice of bread in the skillet.. Add a layer of Comté, a layer of apple, and another layer of Comté.

Step 2

Now spread Boursin on the remaining slice, and place it cheese-side down to create the top of the sandwich. Spread the outside of the top slice with mayonnaise.

Step 3

Cover the skillet, and heat the sandwich over medium-low heat. Your goal is to melt the cheese at the same rate as you toast the bread; if the heat is too high, you will wind up with burnt bread and cold, un-melted cheese.

Step 4

When the cheese on the bottom half of the sandwich is beginning to melt and the bread is golden brown, flip the sandwich and finish cooking on the other side. Serve immediately.

Beverage Pairing

By: Olivia

This delicious Granny Smith apple, Boursin, and Comté trio will pair beautifully with several wines. You could open a Sauvignon Blanc with its bright acidity to cut through the cheeses’ richness and enhance the apples’ tartness, To complement the creaminess of the cheeses, you could explore richer white wines like an unoaked Chardonnay, Chenin Blanc, or Gewürztraminer. Each of these options will bring out more creaminess while adding some contrast to the tart qualities of the dish.