Our Crispin Cider portfolio allows you to infuse the unique and innovative flavors of our different ciders into your everyday cooking. All recipes include use of Crispin Ciders and anyone using them must be 21+ or of legal drinking age.
Cider and cheese have always been a fantastic pairing- so it goes without saying that cider must also go well with a grilled cheese sandwich. We put that theory to the test with this decadent sandwich with a cider twist.
We chose to use the Bohemian for its pronounced bready characteristics as well as its bright green apple flavor. In assembling the sandwich, we used a mixture of provolone and aged white cheddar- wanting it to have the ooey-gooey consistency that we crave, but still with a bit of a bite. Cooking down some yellow onions and apple slices with an addition of the cider, and topping it off with some creamy stone-ground mustard, we created a great sandwich pairing for Crispin's Bohemian.
Makes 4 Sandwiches:
8 Slices of bread (whole grain)
8 Slices provolone
Equal amount of aged white cheddar
1/3 c Crispin Bohemian Cider
1 Tart baking apple (Braeburn, Cortland, Granny Smith)
1 Small Yellow Onion
Stone Ground Dijon (to taste per sandwich)
1) Start by cutting your apple into 1/4 in. thickish slices, peeling is not necessary. Cut your onion crosswise into rings at about the same width. Heat a large sauté pan over medium heat and add about a tablespoon of butter. When melted add in your onions, allow to cook for 5 minutes, stirring occasionally. When the onions are soft, add in your apples and cook until soft. Add in your cider and allow the liquid to cook off. Set aside.
2) Assemble your sandwich with the cheese, mustard, and apples/onions mixture. Brush each side with butter and heat a large pan or griddle to medium. Once hot, place the sandwich on the pan and cook until well browned on each side and the cheese has melted.