Eric Greenspan is the chef/owner of The Foundry on Melrose. I was hired to photograph Eric for a promotional piece about his famous grilled cheese sandwich, “The Johnny Apple Cheese aka The Johnny Pastrami.” Eric uses fresh honeycrisp apples to make an apple chutney that he spreads on both pieces of sourdough bread for the sandwich, so I had him pose with the apples in the back courtyard of his restaurant. The final dish was unbelievably delicious. For the foodies out there, Eric has kindly shared the recipe below.
Chutney: 6 honeycrisp apples peeled cored and diced, 2 TB Honey, 1/4 C apple cider vinegar, 1/2 C fresh apple juice, 1/2 C strong dijon mustard
Sandwich: 8 slices sourdough bread, 1 LB aged white cheddar cheese sliced, 1/2 LB thinly sliced pastrami, 2 honeycrisp apples thinly sliced, 1/2 LB butter
Instructions: In a medium saucepan, heat the honey until it begins to bubble and add the honeycrisp apples. Cook until brown and caramelized. Deglaze with the vinegar and reduce until almost dry. Add the juice and mustard and cook until almost no liquid is left. Blend in a blender until smooth. Spread a tbsp. of chutney on a slice of bread. Place 2 slices of cheese atop then 1/4 of the pastrami. Top with 1/4 of the apple slices, then 2 more slices of cheese. Place another slice of bread on top to complete the sandwich. Repeat 3 more times. In a large iron skillet melt 1/2 the butter and heat until slightly browned. Add the sandwiches and cook until golden brown and crispy. Turn the sandwiches over, add the rest of the butter and continue to cook until both sides are golden brown, crispy, and the cheese is melted within.