Just in time for the Fourth of July we found this recipe for Grilled Cheese Ice Cream Sandwiches using Apple Butter in Cooking Light: Made with cinnamon swirl bread and apple butter, it riffs
on the flavors of America’s most patriotic dessert, right down to the classic bite
of cheddar cheese. Meanwhile, it gives
new jazz to the joys of the ice cream sandwich: warm, crunchy bread snuggles up
to cold, cream ice cream. Serve it on the Fourth.
Ingredients:
8 slices of cinnamon swirl
¼ cup apple butter (Try Graves Mountain Apple Butter)
1 ½ ounces shredded white cheddar cheese (about 1/3 cup)
Cooking spray
½ cup vanilla frozen yogurt or non-fat yogurt
8 slices of cinnamon swirl
¼ cup apple butter (Try Graves Mountain Apple Butter)
1 ½ ounces shredded white cheddar cheese (about 1/3 cup)
Cooking spray
½ cup vanilla frozen yogurt or non-fat yogurt
Yield: 4 1/2 sandwiches
Directions:
1. On each piece of cinnamon swirl bread, spread ½ tablespoon of apple butter on one side. Evenly divide the cheese amongst 4 slices topping with the remaining bread to form 4 sandwiches.
2. In a grill pan over medium-high heat, toast the sandwiches on both sides until the cheese is thoroughly melted. Top two of the warm sandwiches with the frozen yogurt, topping each with the remaining sandwich. Cut each in half and serve.
Directions:
1. On each piece of cinnamon swirl bread, spread ½ tablespoon of apple butter on one side. Evenly divide the cheese amongst 4 slices topping with the remaining bread to form 4 sandwiches.
2. In a grill pan over medium-high heat, toast the sandwiches on both sides until the cheese is thoroughly melted. Top two of the warm sandwiches with the frozen yogurt, topping each with the remaining sandwich. Cut each in half and serve.
