This was a tasty but something was missing and with Swiss I tend to get that at times. For my 'food lovin' palate', Swiss Cheese is a bit too tough and while I like Swiss on somethings (like a nice big, thick Corned Beef Rueben on Rye umm..with Russian dressing and Sauerk)...oh wait...where was I??? Oh!...this sandwich...(ummmm...Ruuueeeben) ok..ok...um...Swiss doesn't really yield much flavor to me with this sandwich. I did however, give 'meself' 4 stars because the second time I used Harvarti Cheese instead. I like the buttery taste of the cheese better with the apples. I love and used Cameo--a little sweeter but still firm. I also butter my bread (100% Whole Grain--nutty flavor/crunchy toasted texture) with "Smart Balance" (omitted olive oil), sprinkled buttered sides with a bit of cinnamon/sugar, put one slice bread *butter sides down* on heated non-stick, put 1 slice of Harvarti down, my thin sliced apple, 1 more slice of Harvarti and then my other slice of bread. Pre-sliced Harvarti is usally thin. Using a wide-wide 'panny-cake' turner i.e spatula--I smashed ever-so gently. Just to help it a long a bit. Yeeuummie. If you try this...don't overdue it on the cinnamon/sugar or you will increase the chance of burning it in spots. Don't have flames or electric too high. Slow toasting is always better even with a 'Classic Grilled Cheese'. SLOWWW TOOOAST. I would have gave myself 5 but mine is a littttttlllle bit more fattening....;o)...but sometimes fat RULES.!!!
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