The
Fit Cook's Fondue
It's a sandwich! Green apples, mild cheddar cheese and homemade honey mustard are nestled in crusty slices of fresh, whole grain bread. Alas, the flavors of fondue any day of the week, minus the mess!
You’ll Need:
4 slices whole grain bread
1 green apple
2 oz mild or sharp cheddar cheese, reduced fat
1 tbsp honey
2 tbsp yellow mustard
salt + pepper
olive oil
red pepper flakes (optional)
4 slices whole grain bread
1 green apple
2 oz mild or sharp cheddar cheese, reduced fat
1 tbsp honey
2 tbsp yellow mustard
salt + pepper
olive oil
red pepper flakes (optional)
Here’s How:
1. Preheat ½ tbsp of olive oil in a large pan to medium. If you have a Panini press, go for it!
2. In a small bowl, combine the honey and yellow mustard with a dash of salt and fresh pepper. If you like a little bit of heat, add a pinch of red pepper flakes. Mix well and set aside.
3. Thinly slice the cheddar cheese and apples. Then assemble the sandwiches to your liking. I spread the honey mustard on one slice of bread and added a thin layer of apples and a thin layer of cheese.
4. Add the sandwiches to the pan. After 1 minute, use a large spatula to check that the bottom of the sandwiches are toasting, not burning. Allow them to toast to your taste, and carefully flip them. Remove them from the pan when they are golden and toasty.
This pairs deliciously with my Creamy Carrot Tomato Soup.
1. Preheat ½ tbsp of olive oil in a large pan to medium. If you have a Panini press, go for it!
2. In a small bowl, combine the honey and yellow mustard with a dash of salt and fresh pepper. If you like a little bit of heat, add a pinch of red pepper flakes. Mix well and set aside.
3. Thinly slice the cheddar cheese and apples. Then assemble the sandwiches to your liking. I spread the honey mustard on one slice of bread and added a thin layer of apples and a thin layer of cheese.
4. Add the sandwiches to the pan. After 1 minute, use a large spatula to check that the bottom of the sandwiches are toasting, not burning. Allow them to toast to your taste, and carefully flip them. Remove them from the pan when they are golden and toasty.
This pairs deliciously with my Creamy Carrot Tomato Soup.
