Double Gloucester and Stilton Grillers

Preheat oven to 350ºF.

Spread 1 teaspoon of butter on one side of each slice of bread. Lay half of the slices of bread buttered side down on a sheet of parchment paper. Arrange half of the cheese on the bread. Use a paper towel to blot the excess lemon juice from 12 of the apple slices and layer 3 slices on top of each sandwich. Divide the basil among the sandwiches and top with the remaining cheese and then place the other slices of bread on top, buttered side up.

Heat a skillet over medium-high heat and then add the sandwiches. Reduce the heat to medium-low and cover the skillet for 2 minutes or until the bread is toasted golden brown. Turn the sandwiches over to toast the second side for 2 minutes.

Transfer the sandwiches to a baking sheet and place in the oven until the cheese softens completely. Move the sandwiches to a cutting board and let cool for 2 to 3 minutes before cutting. Cut the sandwiches at an angle and serve with remaining apple slices.

Note: The cheese I use here is sharp English cheddar with stripes of tangy English blue cheese. It doesn’t really melt as much as it relaxes onto the other sandwich ingredients. Try different, but always sharp or extra sharp, cheddar without the blue. Ask your local cheese-monger for cheddar than melts nicely without separating. And try other varieties of cheese as well.