Grilled cheese sandwiches always make me feel better. Lately, I have been fighting one cold after another, and I’ve been so blue (both from sadness and the frigid temperatures) that I needed a little comfort. That’s why I have found myself literally kissing the March 2013 issue of Food Network Magazine, which is dedicated to all things cheese. I simply couldn’t wait to try the Camembert-apple grilled cheese sandwich with salted caramel.
Of course, I made a few tweaks to the recipe, basically because I didn’t have all the ingredients suggested in the magazine. I used semolina bread, Brie cheese (instead of Camembert), Granny Smith apples, dried thyme (instead of fresh), and caramel sauce. I took a slice of the bread, then piled a couple of thin slices of apple (sans skin) between chunks of brie cheese. I melted butter in a pan and grilled the sandwich. I added a little more butter when I flipped the sandwich to make sure both sides were crunchy and browned. For the sauce, I eyeballed about one-quarter of a cup of purchased caramel sauce (the kind I use on top of my homemade ice cream), added 2 tbsp of water, and some dried thyme (a little goes a long way). Then I nuked it in the microwave for one minute. I stirred it to make it creamier and added sea salt on top. In the future, I will add a little more salt. I think it could have used it. All in all, however, I was delighted with the results. For a moment, while I was eating that grilled cheese sandwich, which I had dipped in the dreamy sweet and salty sauce, I had a rare smile on my face. Gooey cheese really can lift the spirit.