1/4 cup apple cider
1 tsp cornstarch
6 tsp unsalted butter, divided use
2 Tbsp shallots, finely chopped
2 cups Macintosh apples, cut into small cubes
1/4 cup maple syrup
6 Ciabatta or Torta rolls
3 oz Gruyere or Swiss cheese slices
1/2 cup milk
1/3 cup buttermilk
1/4 tsp salt
nutmeg and black pepper to taste
2 large eggs
3 Tbsp toasted and chopped pecan halves
Combine cider and cornstarch in a small bowl. Melt 2 tsp butter in a large skillet over medium heat. Add shallots and cook 1 minute, stirring frequently. Add the cider-cornstarch mixture, apples and maple syrup, bring to a boil, stirring, then reduce heat to low and cook until apples begin to soften – about 3 minutes. Set aside.
Cut a pocket in the ciabatta or torts rolls and stuff a half slice of the cheese into each one.
Combine the buttermilk, whole milk, salt, nutmeg, pepper, and eggs in a shallow dish and whisk well.
Heat a large non-stick skillet over medium high heat. Melt 2 tsp butter and begin addition egg-dipped ciabatta to the pan. Cook for about 2 minutes on each side until lightly browned. Repeat until all of the rolls have been cooked.
Place one roll on a plate and top with the apple-maple syrup mixture and garnish with toasted pecans.
(Recipe adapted from Cooking Light)