Grilled Gruyere, Honeycrisp Apple, and Sage Sandwich with Tomato Soup

This was the BEST grilled cheese sandwich I have ever had. We are almost halfway through October and that means crisp autumn air and the beginning of rainy season here in Seattle which is ideal weather for grilled cheese sandwiches and tomato soup. Tonight I thought I would create a grown-up grilled cheese after being inspired by Martha Stewart's October issue of Living. Keep in mind that you can experiment with different cheeses, apple varieties, and herbs although I highly recommend this combination. 

Grilled Gruyere, Honeycrisp Apple, and Sage Sandwich

Ingredients

2 slices of earthy wheat or rye bread (depends on what you like)

sliced cave-aged Gruyere cheese 

thin slices of honeycrisp apple

handful of fresh sage leaves 

butter (at room temperature)

Method

1. Heat your skillet

2. Butter the outside of each slice of bread 

3. Layer cheese, apple, and sage onto bread

4. Place sandwich in heated skillet and grill until GBD (golden brown and delicious)

5. Flip. Repeat. 

As for a quick and simple tomato soup...I love classic canned Campbell's tomato soup. Add the condensed soup into a saucepan and add half water and half milk or 1/2 and 1/2 for a bit of creaminess. Add a couple of dashes of Lea and Perrins Worcestershire sauce, salt, and fresh ground pepper. Normally I serve with it with fresh basil leaves but tonight I used fresh sage and it was perfect with the grilled cheese.