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Grilled Cheddar Cheese with Apples and Hatch Chile Hot Sauce #AppleWeek #Sponsored

This post is written on behalf of #AppleWeek sponsor Swiss Diamond. 
I was provided with product for recipe creation and a giveaway for our readers. 
As always, all opinions are my own. This page may contain affiliate links.

Today the 2018 edition of #AppleWeek begins in earnest to celebrate the produce darling of the season! Carlee of Cooking with Carlee arranged this incredible event for you and wrangled a group of bloggers to celebrate all things apple. Apples, apples, and more apples.


Check out the prizes and enter the giveaway on my kick-off post from yesterday. As a participating blogger, I received a double burner griddle from event sponsor Swiss Diamond.* And I was immediately taken with the quality. First, it's heavy...all of my favorite cookware verges on being tough to carry with one hand. Seriously. I don't have time for wimpy pots and pans. Second, it's pretty! Really pretty. And, third, it's super easy to clean. All of those aspects made the griddle a winner in my book. Beyond this event, I have already used it about once a week for making steaks and burgers. It's cemented itself as a favorite. Hooray!


And, for today's recipe, I used the griddle twice. But, before I get to that, please look at the other recipes from the #AppleWeek bloggers...

Monday's Recipes


Grilled Cheddar Cheese with Apples 
and Hatch Chile Hot Sauce

So, this isn't a recipe you can whip up for a quick lunch because the hot sauce needs to ferment for at least ten days. But make the sauce as soon as you can...and by the beginning of October you can make this grilled cheese sandwich that will knock your socks off!

Ingredients

Hatch Chile Hot Sauce 
  • 2 pounds Hatch chiles
  • oil (I used canola)
  • 3 whole garlic cloves
  • 1 T salt
  • 1 1/2 C white vinegar

Grilled Cheese makes two sandwiches, double or triple as needed

  • 2 T butter
  • 4 slices bread (I used a local bakery's sourdough)
  • 2 C cheese, grated (I used a sharp cheddar)
  • Hatch chile hot sauce
  • 1 apple, thinly sliced 

Procedure

Hatch Chile Hot Sauce  
Wash and dry your peppers. I cut off the stems and any tips that were bruised. Place the peppers in a large mixing bowl and drizzle with oil. Toss to coat until they are all glossy and oily. 


Place your griddle on the stove and preheat the pan. Place the peppers on the pan.


Cook until the peppers are charred and shriveled. Mine took about 40 minutes.


 The skins will be splitting and the flesh completely softened.


Combine the peppers, garlic cloves, and salt in a blender. Blend for a few pulses. Once the ingredients are roughly combined, drizzle in the vinegar. Blend till smooth.

Transfer sauce to a jar and cover with a cheesecloth. Allow to sit in the pantry; the longer it sits, the deeper the flavor that develops. 


We left ours for about 11 days. Blend the sauce smooth again. Test the sauce and adjust the salt to taste. Transfer to bottles or jars and place in the refrigerator. This sauce will keep for 3-4 months.


Grilled Cheese
Spread thin layer of butter on 1 side of each slice of bread. Place bread slices butter-side-down on the griddle and cook until golden brown, approximately 3 minutes. Remove from pan and transfer to a cutting board.

Spread a thin layer of Hatch chile hot sauce on each untoasted side of the bread. Top each with grated cheese and apple slices and another layer of cheese.  Return bread to griddle, cheese-side up, and cook until cheese is melted, approximately 5 to 7 minutes.


Press the two pieces of bread together, melted cheese sides together. Cut the sandwiches in half - we like them cut diagonally - and serve with more Hatch chile sauce. Enjoy!

Find Swiss Diamond Cookware
on the web, on Twitter, on Facebook, on Pinterest, on Instagram
on Flickr, on YouTube, and on Google+
*Disclosure: I received products for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the manufacturers of this product or the organizers of #AppleWeek.

Comments

  1. You had me at hatch Chili! Love them! This look so good, I can't wait to give it a try!

    ReplyDelete
  2. What a fun combination of flavors. I think I need to invite myself over to spend a month eating with you guys! And don't you just love how easily those pans wipe clean?

    ReplyDelete

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