This ooey-gooey version of a classic comfort food is amazingly simple and even more amazingly delicious.
1) Use good cheese. Nothing is worse than flavorless filling in a grilled cheese. Really, if you're not using tasty cheese, what's the point?
2) Don't overcook the buttered bread. Butter is amazingly subtle in the flavor that it builds in grilled cheese, but crucial for success. When overcooked, it becomes the only thing you taste. Likewise, no need to go heavy on the butter. The cheese is rich enough.
2 slices favorite bread
Scant teaspoon butter, softened
1 tablespoon apple butter
1/4 teaspoon rosemary leaves
Dash of fleur de sel or high quality sea salt
1 ounce thinly sliced extra-sharp Cheddar cheese (Cabot is of course my fave!)
4 - 6 shavings of high quality, dry aged cheese (Cabot Clothbound and Fiscalini Farms San Joaquin Gold don't disappoint)
Smooth butter over one side of each bread slice; top other sides evenly with apple butter. Sprinkle rosemary and fleur de sel over one side of bread coated with apple butter. Top with sliced & shaved cheeses and remaining bread slice, buttered side up.
Heat nonstick griddle over medium-high heat. When hot, turn down heat to medium and grill sandwich 5 minutes on each side or until golden brown.