My new favorite bread is Pain Quotidien’s 5-grain bread with raisins. Use it to make a grilled cheese sandwich (to go with your butternut squash soup) and your troubles will be over. If you have no troubles (in which case you are either a Republican or delusional), make it anyway and you will remain trouble-free. If you do not follow this advice, trouble may come your way, but, hey, it’s your call.
Grilled Gruyere And Apple Sandwich
2 slices Pain Quotidien 5-grain bread
2 ounces gruyere cheese
¼ of an apple (your favorite kind), very thinly sliced
Yield: 1 sandwich
1. Place half the cheese on top of one slice of bread. Place the apple slices on top of the cheese, and the remaining cheese on top of the apple slices. Place the other slice of bread on top of that to make a sandwich.
2. Heat a small skillet over medium low heat. Add a little butter (a teaspoon or two), and when it’s melted, add the sandwich. Place a weight on it, like a heavy pot lid. Cook the sandwich until it’s golden brown, 4-5 minutes, then flip it, adding a little more butter to the pan, and cook the other side for 4-5 more minutes, until it too is golden brown and the cheese is melted. Serve it hot.