An elegant take on grilled cheese sandwiches.
Ready time: 15 minutes
Opposites attract. In truth, I’m not sure that’s always true, whether in love or in wine-and-food matching. But it is the case here. For the gooey, smelly cheese hearts, go with something crisp to keep the palate kissing clean, like a sparkling wine or a crisp white such as Austrian gruner veltliner. -Beppi Crosariol
10 slices brioche or challah, about 1/4-inch thick
2 tbsp butter
50 g (2 oz) Taleggio cheese
8 thin slices of a tart apple
1/2 cup watercress
Cut 12 heart shapes out of brioche using a heart-shaped cutter. Butter one side of each heart. Spread the buttered side of 6 hearts with Taleggio cheese.
Cut hearts out of the apple and place over the cheese. Top the apple with watercress, trimming the edges if needed. Finish with another slice of bread, buttered side down.
Heat remaining butter in skillet over medium heat. Fry sandwiches until golden brown on each side and cheese has melted, about 2 minutes per side.
Serve with either a small side salad or watercress salad dressed with lime, olive oil and a drizzle of honey.