Toma Grilled Cheese with Apple and Dijon
- 8 slice sourdough or multi-grain bread
- 4 tbsp. dijon mustard
- 1 Pink Lady apple, quartered and sliced
- 12 oz. Point Reyes Toma cheese, shredded or sliced thinly
- ¼ c. salted butter
Place eight slices of bread on a clean work surface. Spread four slices with 1 Tbsp mustard each, top with apples and cheese; top with remaining bread slices. Spread softened butter onto the top and bottom of bread slices.
Heat a large nonstick skillet over medium-high heat. Cook sandwiches, two at a time, for 3 minutes or until bottoms are golden brown. Turn and cook 3 minutes more or until cheese is melted and bread is toasted. Serve immediately.
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