We woke up this morning and I suspect our heat may not be working. Maybe it's that it was icy cold and I had to keep nursing a fire all day, maybe its the silent, unmoving HVAC, but something is rotten in Denmark. Or at least our furnace/heater-type thingy. Technical term.
Either way, it was a day that seemed to call out, in particular, to hot food. After Aaron surprised me with pumpkin waffles for breakfast and, after we completed a run to gather additional firewood, I was ready to make something good.
Green apple and Gruyere grilled cheese with horseradish and Dijon mustard takes childhood memory, everyday fare and elevates it to another level. This is my attempt to recreate an offering from a (regrettably closed) little restaurant in New York City called Savoy. I discovered Savoy on what I considered my first "real" business trip, which involved a visit to the Stern School of Business.
Well, I had a daily allowance for meals, so I figured that as it was my real adult business trip, I'd have a real adult lunch and went on the prowl for something unique. I had recently discovered tapas back at home in Worcester and Savoy offered what I essentially perceived as "French tapas." It was also within 10 minutes walk of the school.
|A match made in heaven|
|Rich, melty goodness|
4 1/4-inch thick slices cut from a crusty loaf of whole wheat bread
2 tbs Dijon mustard
2 tbs prepared horseradish (check the seafood section)
2 slices Provolone cheese
2 oz Gruyere cheese (cut in two long, thin slices)
1 tart green apple, quartered, cored, and thinly sliced
2 tbs butter, at room temperature
Sea salt and freshly cracked black pepper, to taste
Preheat a skillet or griddle pan to medium while you slice your bread and open each pair of slices to prepare as a sandwich. Slather one side of each pair with a tablespoon of Dijon mustard. Slather the other of each with a tablespoon of prepared horseradish.
|These slices are actually a bit too thick, learn from my mistakes|
|Like a monkey ready to be shot into space|
|Set the table|