Apple, Cheddar, and Mushroom Monte Cristos

 A Marvelous one for a Meatless Monday:
(serves 4)

6 T. butter, plus more as needed
1/2 lb. crimini* mushrooms, sliced
2 Granny Smith* apples, peeled and thinly sliced  - squirted with lemon juice*
1 T. fresh thyme, chopped
Kosher* salt and freshly ground* pepper
A pinch of freshly grated nutmeg
1/4 cup Calvados or other brandy
1/2 cup crème fraiche
2 T. Dijon mustard
8 slices multi-grain* bread
16 thin slices of sharp* cheddar
3 eggs
1/2 cup whole milk

Heat 2 skillets over med. heat. Add 2 T. butter to each. When the foam subsides, add the mushrooms to one skillet, and the apples to the other. Cook the mushrooms until tender, 4 mins. Add the thyme, S&P. Meanwhile, cook the apples until tender, 5 mins; season with nutmeg. Add the Calvados; then, using a long kitchen match or barbecue lighter, ignite the alcohol (make sure to step back*). Turn off the heat and let the flame subside. In a small bowl, mix the crème fraiche and mustard. Slather on 4 bread slices. Top each with 2 cheese slices, mushrooms, apples, 2 more cheese slices, and the remaining bread. Wipe the skillets clean. In a medium bowl, whisk the eggs and milk; season with S&P. Coat the sandwiches in the egg mixture. In the skillets, melt the remaining butter over med., and cook the sandwiches  until golden on both sides, adding more butter as needed, about 2 mins. per side. Cut in half on the diagonal, and divide among plates. Serve with cold red grapes and Lay's potato chips.

Make someone's day - today!!

Love,

MM