Green Apple Guinness Melt
This rich, rustic dish combines sweet and tangy green apples, savory cheddar cheese and creamy stout beer, buried in a butter-filled baguette. It’s a recipe so simple you won’t even need the luck o’ the Irish to prepare it. This may just be the best dish ever to accompany St. Patrick’s Day beverages. No Blarney!
- 1 baguette, cut into thirds, each piece cut lengthwise in half
- 2½ tablespoons salted butter
- 2½ tablespoons all-purpose flour
- 6 ounces dry stout, such as Guinness
- 14 ounces extra-sharp cheddar cheese, shredded
- 1 tablespoon whole grain mustard
- 1 tablespoon Worcestershire sauce
- Kosher or sea salt to taste
- Freshly ground pepper
- 1 Granny Smith (or any variety!) unpeeled, ⅛-inch thick slices
- Turn broiler to high and set a rack about 6 inches from the heating element. Line a baking sheet with aluminum foil, shiny side up. Arrange the baguette pieces, cut side down, on the sheet and broil until lightly toasted, about 2 minutes. Remove from oven, turn the pieces over, and use your fingers to scoop out enough bread to make a channel in the center of each piece. Set baguette pieces aside, still on the tray.
- Melt the butter in a large skillet over medium-high heat and cook until bubbling and golden brown. Add flour and whisk it in until the mixture is smooth and chestnut brown. Add the beer and whisk until smooth, then reduce heat to medium and continue stirring until thickened and smooth. Reduce heat to low and add cheese, mustard and Worcestershire, stirring continuously until melted and smooth. Add salt and pepper to taste.
- Spoon a generous amount of cheese sauce into each baguette piece. Lay a few overlapping apple slices over the cheese, then transfer to the oven and broil until browned and bubbling, 2 to 4 minutes. Serve hot.