To get the corn toasty, I caramelized it in a cast iron skillet,
then tossed everything together while the corn was still warm,
letting the feta
cheese melt into the warm salad.
Once you have all the sandwiches in the skillet and assembled, turn heat up to medium (not too high, we want the bread to toast and the
cheese to
melt, if you cook too high
then the
cheese will not
melt before the bread burns), and
let cook for 3 - 4 minutes.
Directions: Preheat oven to 400 degrees / Butter a baking dish /
Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil,
then remove from heat and
let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before servi
let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated
cheese and continue to bake until the top browns, about 10 — 15 minutes longer /
Let stand 15 minutes before servi
Let stand 15 minutes before serving.