Serves 1
 
2 slices rye bread
1 small round brie cheese, cold
½ a red apple, sliced 1/8” thick
1 tbsp cranberry chutney
3-4 slices gruyere cheese
3-4 slices old cheddar cheese
1-2 tbsp roasted garlic aioli*
butter for frying
 
Preheat a cast iron skillet over medium heat.
 
Meanwhile, cover one side of one of the rye slices with brie cheese, sliced about ¼” (.5 cm) thick. Top the brie with thinly sliced apple. Spread some cranberry chutney over the apple. Cover the apple with thinly sliced gruyere and cheddar cheese. Generously smear one side of the second slice of rye bread with garlic aioli. Place the aioli side on the cheese-covered bread.
 
Melt about 1 tablespoon butter in the preheated skillet. Place the sandwich in the skillet and grill until golden brown. Carefully turn the sandwich and grill the second side until golden brown, pressing the sandwich down with a spatula. Remove from the skillet and cut in two. Serve immediately.
 
* To make the roasted garlic aioli: Cut the top off one whole bud of garlic. Wrap in foil and bake at 400°F for about 30-45 minutes, or until soft. Remove from foil and squeeze the roasted cloves into a bowl. Discard the bud and mash the cloves with a fork. Add 1 cup mayonnaise and 2 tbsp lime juice. Season with salt. Keeps for one week, covered, in the fridge.