A recipe by Chef Kerry Sear.
8 slices thick white bread
8 ó inch slices of Beecher’s Flagship cheese
4 tbsp softened butter
1 cup panko bread crumbs
4 whole Washington apples (peeled, cored, and sliced)
1/4 tsp cinnamon
1 pinch nutmeg
1/2 cup brown sugar
1 cup dried apple chips
2 Russet potatoes, peeled
Preheat oven to 375°F.
In small saucepan, add apples, cinnamon, nutmeg and brown sugar. Cook until soft. Blend in a food processor until smooth. Refrigerate to cool.
In a food processor, blend the apple chips until they reach a powder consistency.
Cut Russet potatoes into wedges. Lay on a greased baking sheet, sprinkle with salt and pepper. Bake at 375 degrees for approximately 20-30 minutes until the potatoes are crispy and cooked through. When they come out of the oven, sprinkle with apple powder.
Spread the softened butter on all slices of bread. Place the cheese slices between two with buttered side facing out, then coat the sandwich in panko bread crumbs.
Heat an oven-safe sauté pan with butter. Place the sandwich in the sauté pan and brown on both sides. Place sauté pan in the oven at 350 degrees until cheese is melted.
Serve sandwich with cold applesauce and fries.