Point Reyes Toma Grilled Cheese with Apple and Dijon
Makes 4
- 8 slices multi-grain bread
- ¼ cup Dijon mustard
- 1 large apple, thinly sliced (recommend Fuji or Pink Lady)
- 12 ounces Point Reyes Toma, shredded
- ¼ cup butter, softened
Lay four slices of bread on work surface. Spread each slice of bread with about one tablespoon of Dijon mustard. Top with apple slices and Point Reyes Toma. Top with remaining bread slices, and press the bread firmly into place. Spread softened butter onto the top and bottom slices of bread.
Heat a large non-stick skillet over medium-high heat. Add sandwiches and cook until the bottom slice of bread is golden brown. Flip sandwiches and cook until cheese is melted and bread is toasty. Serve hot.