The All-American

The All-American

servings
4

Ingredients



















Cooking Instructions

1

For filling: Peel and core apples; cut into thin slices and place in small saucepan. Add sugar, cinnamon and lemon juice; bring to boil, stirring constantly. When apples start to become transparent, remove from heat and set aside for about 10 minutes. 


2

For batter: In wide medium bowl, whisk flour and milk until no clumps remain. Add sugar, vanilla and eggs; whisk until ingredients are fully incorporated. Set aside. 


3

Place mascarpone in piping bag or resealable plastic bag. Snip 1 corner if using bag. Set aside.


4

Heat butter in large skillet over medium-low heat. Dip bread slices, one by one, in batter on both sides. Place in skillet; cook until first side is browned, flip to brown second side. Repeat with all slices, placing them on flat surface, such as a baking sheet. Pipe mascarpone in a 1/2-inch thick layer over entire surface on half the slices. Top with thin layer of reserved apple filling and 2 slices aged cheddar. Top with remaining bread slices to close sandwich. Return sandwiches to hot skillet; cook, flipping a couple times to melt the cheeses. Bread should be crispy; a good dark brown color. Remove from skillet; place directly into reserved cinnamon-sugar coating mix on plate. Flip to coat both sides with the mixture. Halve sandwiches and serve immediately.


Ingredients



















Cooking Instructions

1

For filling: Peel and core apples; cut into thin slices and place in small saucepan. Add sugar, cinnamon and lemon juice; bring to boil, stirring constantly. When apples start to become transparent, remove from heat and set aside for about 10 minutes. 


2

For batter: In wide medium bowl, whisk flour and milk until no clumps remain. Add sugar, vanilla and eggs; whisk until ingredients are fully incorporated. Set aside. 


3

Place mascarpone in piping bag or resealable plastic bag. Snip 1 corner if using bag. Set aside.


4

Heat butter in large skillet over medium-low heat. Dip bread slices, one by one, in batter on both sides. Place in skillet; cook until first side is browned, flip to brown second side. Repeat with all slices, placing them on flat surface, such as a baking sheet. Pipe mascarpone in a 1/2-inch thick layer over entire surface on half the slices. Top with thin layer of reserved apple filling and 2 slices aged cheddar. Top with remaining bread slices to close sandwich. Return sandwiches to hot skillet; cook, flipping a couple times to melt the cheeses. Bread should be crispy; a good dark brown color. Remove from skillet; place directly into reserved cinnamon-sugar coating mix on plate. Flip to coat both sides with the mixture. Halve sandwiches and serve immediately.


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