Grilled cheese sandwich recipes from chef Eric Greenspan

Johnny Apple Cheese, a.k.a. Johnny Pastrami
Makes 4 sandwiches

1/2 pound butter
1/2 cup mustard seeds
5 Granny Smith apples, cored and sliced thin
1 medium onion, sliced thin
2 tablespoons Dijon mustard
2 tablespoons honey
1/2 cup apple cider
1/2 cup cider vinegar
8 slices of extra sour sourdough bread
16 slices aged white Cheddar
1 pound pastrami, sliced thin

1. For the apple mustard chutney: In a pan over medium heat, heat two tablespoons of butter until it foams. Add the mustard seeds and toast in the pan for 1 minute, and then add most of the apples (reserve 8 slices) and onions and cook until tender. Add honey, cider, vinegar and Dijon mustard, and reduce until the liquid is absorbed. Take off heat and puree in a blender until mostly smooth.

2. In a large pan (cast iron is best) or griddle, melt half of the remaining butter and 4 slices of bread. Top each slice of bread with 2 slices of cheddar cheese and toast until golden brown. When the cheese is melted, add 1/4 of the pastrami to each slice, a dollop of chutney, and two thin slices of raw green apple. Cover with remaining bread. Add remaining butter, flip sandwich and grill until other side is equally golden brown. Cut each sandwich in half and serve hot, preferably with a frilly toothpick.

WEB EXTRA VIDEO: How to make a grilled cheese sandwich
Chef Eric Greenspan demonstrates for Bill Geist how to make one of his specialty grilled cheese sandwiches. Lots of butter went into the making of this video.