6 tbsp unsalted butter, divided into 12 equal-size parts
12 thickly cut slices peasant bread
2 cups grated sharp cheddar
2 cups grated smoked gouda
1. Heat a large, nonstick pan over medium-low heat. Melt one pat of butter.
2. Place one slice of bread in the pan; top generously with equal amounts of both cheeses.
3. When cheese begins to melt, top with second piece of bread. Melt another pat of butter in the pan and flip sandwich with a spatula, cooking until all the cheese has melted and bread is golden brown (about 4–6 minutes).
4. Remove, cut in half, and serve with soup.
2 tbsp butter
1 large yellow onion, diced
3 cloves garlic, sliced
3 Honey Crisp (or Fuji) apples, peeled, cored, and sliced
½ cup tomato paste
1 tbsp Dijon mustard
1 tbsp sambal (Huy Fong sambal oelek chili paste, $4/8 oz.; amazon.com or local Asian markets)
½ cup dry white wine
2 16 oz. cans whole peeled tomatoes (and juice)
4 cups apple cider
¾ cup heavy cream, divided in half
Salt and pepper to taste
1. In a large soup pot, melt butter over medium heat. Add onions, garlic, and a pinch of salt. Sauté for 10 minutes until pale and tender.
2. Add apples, tomato paste, mustard, sambal, and white wine. Let wine reduce by half (5–7 minutes).
3. Add tomatoes and cider; bring to a boil. Reduce heat and simmer for an hour.
4. Pour half the soup in a blender. Purée with one part of the cream until smooth. Repeat with the second batch and combine it all together. Season to taste with salt and pepper.