The rich, rustic dish combines sweet and tangy Granny Smith apples, savory cheddar cheese and creamy stout beer, buried in a butter-filled baguette. And, it’s a recipe so simple you won’t even need the luck of the Irish to prepare as the perfect dish for a St. Paddy’s Day gathering.
- 1 baguette, cut into thirds, then each piece cut lengthwise in half (6 pieces total)
- 2 1/2 tablespoons salted butter
- 2 1/2 tablespoons all-purpose flour
- 6 ounces dry stout, such as Guinness
- 14 ounces extra-sharp cheddar cheese, shredded
- 1 tablespoon whole grain mustard
- 1 tablespoon worcestershire sauce
- kosher or sea salt, to taste
- freshly ground pepper
- 1 Granny Smith apple, unpeeled, cored and cut crosswise into 1/8-inch thick slices
- Turn broiler to high and set a rack about 6 inches from the heating element. Line a baking sheet with aluminum foil, shiny side up. Arrange the baguette pieces, cut side down, on the sheet and broil until lightly toasted, about 2 minutes.
- Remove from oven, turn the pieces over and use your fingers to scoop out enough bread to make a channel in the center of each piece. Set baguette pieces aside, still on the tray.
- Melt the butter in a large skillet over medium-high heat and cook until bubbling and golden brown. Add flour and whisk it in until the mixture is smooth and chestnut brown.
- Add the beer and whisk until smooth, then reduce heat to medium and continue stirring until thickened and smooth.
- Reduce heat to low and add cheese, mustard and Worcestershire, stirring continuously until melted and smooth. Add salt and pepper to taste.
- Spoon a generous amount of cheese sauce into each baguette piece. Lay a few overlapping apple slices over the cheese, then transfer to the oven and broil until browned and bubbling, 2 to 4 minutes. Serve hot.
Check out these St. Patrick's Day food and drink items on Food Republic: