This recipe isn't a riff on the grilled cheese sandwich; it just might be its better tasting sibling. This crostini recipe is like making apple cheddar french toast topped with granulated truffle honey.
I made these small so they will be great Holiday Hors d'oeuvres or an amazing brunch dish.
Try these with a great Belgian beer or a crisp hard cider. We ate them one Sunday morning recently with Bloody Marys and Eggs Benedict with our next door neighbors. My point is that you can't go wrong with this recipe and make sure you don't spare the honey.
Makes 12 pieces
9 slices of thin sliced white bread
8 ounces of good cheddar cheese ( sliced if you want, but it is better to do it yourself)
2 apples peeled
4 eggs scrambled
½ cup milk
4 oz butter softened
Vegetable oil for frying
2 Tablespoons Metro Honey Truffleupagus
- Slice the cheddar and the apples paper thin. Set aside.
- Spread a thin layer of butter on one side of all nine slices of bread. When you make the sandwiches, the butter should be on the inside.
- This is a triple decker sandwich, so distribute cheddar and apples on the first slice of bread, place another slice of bread on top and another layer of cheddar and apples. Top this with a third slice of bread.
- Place all of the sandwiches on a plate covered with plastic wrap with another plate on top. First press down then place some weight (I used ½ gallon of milk) and refrigerate for at least two hours.
- After this is done, trim the crust and cut the sandwiches into four pieces.
- Scramble the eggs into a deep bowl. This makes it easier to dip when the time comes.
- Dip each little sandwich into the egg and then place it into the hot oil.
- Fry until golden brown on all sides. The oil needs to be ½ an inch deep.Drain on a paper towel for 30 seconds and place on a platter, Finish it off by sprinkling with Metro Honey Truffleupagus.