A sturdy cast-iron skillet is the key to a world of delicious dishes. With the power to sear and crisp like no other tool in your kitchen, this pan is definitely worthy of a whole cookbook from the culinary pros at Better Homes and Gardens.
Choose a firm, tart apple, such as Granny Smith or Jonathan, to use for the filling in these sandwiches. These varieties will hold their shape when cooked and won’t break down and create a mushy filling.
- 1 medium onion, halved lengthwise and thinly sliced
- 1/4 cup cider vinegar
- 1/4 cup water
- 1 cup coarsely shredded cabbage
- 1 large cooking apple, such as Granny Smith, Rome Beauty or Jonathan, thinly sliced
- 1 tablespoon stone-ground mustard
- 1 cup shredded Muenster cheese (4 ounces)
- 8 slices caraway rye bread
- nonstick cooking spray
For the sandwiches
In a medium skillet combine onion, vinegar, and the water. Bring just to boiling; reduce heat. Simmer, covered, 3 minutes. Stir in cabbage; simmer, covered, 3 minutes. Stir in apple slices. Simmer, covered, 3 minutes more or just until vegetables and apple are tender; drain. Stir in mustard.
Layer cabbage mixture and cheese on four of the bread slices. Top with the remaining four bread slices. Lightly coat outside of sandwiches with cooking spray.
Preheat a large nonstick skillet over medium heat. Place sandwiches, half at a time if necessary, in skillet. Weight down with a heavy skillet and cook 1 to 2 minutes or until bread is toasted. Turn sandwiches, weight down, and cook 1 to 2 minutes more or until bread is toasted and filling is heated through. Makes 4 sandwiches.