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By Spif, Master Chef, Spud.ca Culinary Institute (Published: Jun 13, 2013)

Directions:

This is best paired with hints of walnut, so if you can find a good Walnut Loaf, use that. Alternatively, using a little walnut oil in the pan to help crisp up the bread will bring some of the musty qualities of walnut to the dish, which helps accent the bit of the cheddar and the tang of the apples.

1. Heat a frying pan to medium. If using walnut oil, place a tsp per sandwich in the pan.
2. Slice the cheese and apple quite thin. Do not be afraid if the cheese crumbles - grating it is good, too!
3. Butter on side of each slice of bread. Again, if using walnut oil, a little less butter is needed. A good way to make sure the butter doesn't get all over the place is to stick 2 buttered sides together for now. This will keep an unbuttered side on the counter or board and leave another unbuttered side up for working on.
4. Layer some cheese over the unbuttered sides that are facing up. Lay some apple over that, grate a bit of pepper on it, if desired, and top with another thin layer of cheese.
5. Pick up one of the sandwiches and separate the buttered sides. Place the topping-less side on the top of the sandwich, with the butter facing out. Place in the heated pan - if using oil spread the oil evenly around the pan before putting the sandwich in. Repeat with a second sandwich, if you have room in the pan.
6. Cook until the bottom side gets crisp and browned - not too brown, mind you - about 3-5 minutes, depending on your stove. Flip and cook the other side for 2-3 minutes until it is brown and the cheese is melted.
7. Repeat with as many other sandwiches as you want. Cooking time will be slightly less for subsequent batches.