I saw a note that says we can look forward to apples in our box through the end of the season. Thought you might want some ideas. This recipe comes from “Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes” by Janice Cole (Chronicle Books). The onions and apples can be cooked (separately) up to 8 hours ahead of time and refrigerated. Bring to room temperature before using.
Ingredients:
1 tablespoon extra-virgin olive oil 4 tablespoons unsalted butter, softened, divided 2 large onions, halved and thinly sliced 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 2 unpeeled apples 2 teaspoons sugar 1/2 teaspoon ground allspice 1/4 cup honey mustard 8 sliced country French bread, cut 1/2-inch thick from an oval loaf 1 cup shredded smoked Gouda cheese (4 ounces) 2 cooked chicken breasts, thinly sliced (about 2 cups)
Preparation:
Serves 4
Heat the oil and 1 tablespoon of the butter in a large nonstick skillet over medium heat. Add the onions and sprinkle with the salt and pepper. Cook the onions, stirring occasionally, for 8 to 10 minutes or until they are wilted and golden brown. Transfer to a plate.
Melt 1 tablespoon of the remaining butter in the same skillet over medium heat and add the apples. Combine the sugar and allspice and sprinkle over the apples, stirring to coat them. Increase the heat to medium-high and cook the apples for 5 to 8 minutes, or until brown but still slightly crisp, increasing the heat to high if necessary.
Spread the mustard over one side of each slice of bread and lightly spread the remaining 2 tablespoons of butter over the other sides. Arrange the cheese over the mustard side of half of the bread slices. Layer with the caramelized onions, chicken, and apples. Top with the remaining bread, mustard-side down.
Grill the sandwiches in a skillet or on a griddle, lightly coated with butter or olive oil, over medium heat for 6 to 8 minutes or until the bread is toasted golden brown and the cheese is melted, turning as needed.
Serve immediately.