Description
Open-Faced Apple Shallot Sandwich with Swiss cheese and thyme, served warm.
Ingredients
- 1 Tablespoon Butter
- ½ cups Sliced Shallots
- ½ teaspoons Fresh Thyme
- 1 pinch Salt And Ground Black Pepper To Taste
- 2 slices Fresh Rye Bread
- 1 whole Tart Apple, Such As Cortland Or Granny Smith, Thinly Sliced
- 2 ounces, weight Swiss Cheese, Sliced
Preparation
Preheat oven to broil setting. Line a baking sheet with foil if desired and spray with cooking spray.
Heat butter in a small saucepan over medium heat. Add shallots and thyme. Season with salt and pepper. Cook shallots, stirring continuously, until shallots begin to soften and caramelize, 4-5 minutes. Remove from heat and set aside.
Place bread in skillet to soak up any butter and juices left over from the shallots. Transfer bread, wet side down, to prepared baking sheet. Top each slice of bread with sliced apples. Then layer 1 ounce cheese. Lastly, evenly divide shallots between sandwiches.
Broil for 3-5 minutes or until cheese is melted and bubbly.
