Gluten-Free Grilled Cheese Aux Pommes
In honor of National Grilled Cheese Day, I thought I would share my Wildatarian take on this American classic.
The grilled cheese you grew up with was most likely made with white bread, processed cow cheese and standard butter. Delicious, but none too friendly for your gut, hormones or for your liver.
Using a gluten free bread, swapping manchego or pecorino for cheddar, and adding thinly sliced apples makes this grilled cheese Wildatarian friendly and a better way to enjoy this comfort food favorite - especially for little ones and picky eaters!
Why it’s Wild:
Sheep dairy contains smaller protein structures that are easier for the body to assimilate, and pectin found in the apple skins acts as a digestive aid, helping to break down the fats in the cheese. Boom!
... Plus the combination of crisp, sharp apples and creamy cheese is out of this world.
- A loaf of sliced gluten-free bread like Canyon Bakehouse gluten-free ancient grain (found in the frozen aisle at Mom’s, Whole Foods or Target)
- ½ an organic apple, thinly sliced
- ¼ cup (approx 4 medium slices) manchego or pecorino cheese
- 1 tbsp French mustard, like Grey Poupon
- 2 tbsp grass fed organic butter
Spread 1 tbsp of butter on the outside of two bread slices. Spread mustard on the inside of each bread slice.
Place 2 slices of cheese on one bread half, on top of mustard. Arrange apple slices on top of cheese, overlapping so that they don’t fall off. Add remaining two slices of cheese on top of apples. Put the remaining piece of bread, mustard side down, on top of the cheese.
Heat 1 tbsp of butter on a griddle or saucepan over low/medium heat.
When butter melts and separates, put the sandwich in the middle of the griddle. Cook until edges begin to brown and cheese begins to melt over the sides of the bread. Flip carefully and brown the opposite side until cheese is fully melted.
Serve with a salad or fresh fruit.
To The Tru Of You,