The Vermonter Recipe
Cabot Cheddar. Muenster Cheese. Sourdough Bread.
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Ingredients
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Sandwich
Method
Sandwich
- 1
Prepare bread
Spread softened unsalted butter evenly on the outer face of each sourdough slice. On the inner face of one slice spread the Dijon mustard in an even layer.
- 2
Assemble cheeses
Layer the thin slices of Cabot sharp cheddar directly on the mustard-coated slice so they cover the bread evenly. Top the cheddar with an even layer of muenster slices so the two cheeses overlap slightly.
- 3
Add optional apple & seasoning
If using, arrange the thin apple slices in a single layer atop the muenster. Lightly drizzle the apple with the maple syrup and sprinkle the apple (and exposed cheese) with the freshly ground black pepper.
- 4
Close sandwich
Place the second slice of sourdough, buttered side out, on top to close the sandwich so buttered sides face the pan when cooking.
- 5
Cook - stovetop
Heat a heavy skillet or cast-iron pan over medium-low heat until warm (about 2 minutes). Place the sandwich in the pan and cook gently for 3–4 minutes, pressing lightly with a spatula or a weighted press, until the bottom is golden brown. Carefully flip the sandwich and cook the other side 3–4 minutes until golden and the cheeses are fully melted. If the bread is browning too quickly before the cheese melts, reduce heat to low and cover the pan for 1–2 minutes to trap heat and encourage melting.
- 6
Rest & slice
Transfer the sandwich to a cutting board and let rest 1 minute. Slice in half on the diagonal so the melted cheeses can be enjoyed immediately.
- 7
Serve
Serve hot. Optionally serve with extra apple slices or a small dish of maple syrup for dipping.