Whenever I give people my email, website, or username, they always ask, “What’s a wasabi apple?” or.. “You were a bi-apple?” (The latter question usually came from my previous life as an Internet dater, and withthe number of times that question came up in introductory emails, I regretted the use of it). The answer to the former is “the best ingredient to use in a sandwich.” Wasabi apples became my “gateway drug” to cooking.
In my early 20s, my cupboards used to be stocked entirely with packaged food with the words “just add water” clearly labeled on the front. There have might been a box or two of Hamburger/Tuna Helper just in case I felt like being daring. It wasn’t until I moved to Korea where I had an apartment with no counter-space and missed “western” flavors that I began wanting to experiment in the kitchen.
I spent much of my time in the kitchen during my first visit to my parents’ home after a year of living abroad. While making ham sandwiches for lunch, I tried playing around by adding sliced apples and spreading a thin layer of wasabi over them. Wasabi mayo is great and all, but I really wanted the apples to have a bite more than the mayo. It makes a difference. You end up with a spicy crunch rather than a spicy sauce.
Wasabi apples also add great texture to a grilled cheese sandwich. Since we’ve a surplus after going apple picking yesterday (subject of a future post), I thought I’d make one for Graham’s lunch today. I’ve made grilled cheese apple sandwiches for him before, but this time I thought I’d also make use of the bacon jam from Skillet.
As far as the types of cheeses that complement wasabi apples, I love brie, a mild harvati, gruyere (because gruyere is just amazing), goat, or a mild cheddar . Unfortunately, we didn’t have any of those in stock so I used a combination of the single slice American white cheddar Graham loves to keep on hand, swiss, and Monterey Jack.
And since you know what a sandwich fascist I am with ingredient order…
- buttered bread
- mayo
- cheese(s)
- wasabi apples
- bacon jam
Is there a way to photograph grilled cheese attractively without props or the cheese congealing so soon? You get the idea anyways. What it lacks in aesthetics, it makes up for in taste. It’s a perfect fall sandwich.
On a side note.. while writing up this post, I had to check capitalization rules for cheeses. I swear the rules seem rather arbitrary. And no, the irony of me, the dictator of rigid sandwich rules complaining about cheese capitalization rules is not lost on me.
Stacy
