Total time: About 25 minutes
Servings: Makes 2 sandwiches
Apple-wood-smoked cheddar is available at well-stocked supermarkets and fine cheese counters. You can substitute any best-quality cheddar.
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4 slices rosemary bread
2 tablespoons salted butter, melted
6 ounces apple-wood- smoked cheddar cheese, coarsely grated
2 tablespoons unsweetened apple butter
Heat a cast-iron pan or griddle over low heat. Brush one side of each bread slice with the melted butter.
Spread half the cheese evenly over the unbuttered sides of two slices of bread, carefully spreading it to the edges. Spread 1 tablespoon of apple butter over each of the unbuttered sides of the two remaining slices, then place them, apple-butter side down, onto the slices spread with cheese.
With a spatula, place sandwich into the heated pan and weight it with a second heavy pan or a steak weight. (If your pan is large enough, cook both sandwiches; otherwise, cook them one at a time.) Cook until golden brown, about three to four minutes. Flip the sandwich and weight it with the pan or steak weight, and cook until golden brown, another three to four minutes.
Remove the sandwich to a cutting board and cut it in half or quarters. Serve immediately, with extra apple butter if desired.
Each sandwich: 782 calories; 26 grams protein; 46 grams carbohydrates; 54 grams fat (27 saturated); 158 milligrams cholesterol; 769 milligrams sodium; 2 grams fiber.