Use Granny Smith or Pink Lady apples. The nuttiness of the cheese is the perfect foil for the apples. For a flavour change use pear slices and gorgonzola or cambazola.

1 large apple, quartered and cored

1 tablespoon lemon juice

¼ cup mayonnaise

¼ cup fig chutney

1 cup grated Comte cheese

8 ½-inch thick slices egg bread, crusts removed

¼ cup butter, softened

Thinly slice apples and toss with lemon juice to prevent from turning brown.

Place mayonnaise and chutney in a separate bowl and stir to combine.

Butter one side of the bread, and lay buttered side down on parchment paper. Butter second side and spread with some of the mayonnaise chutney mixture. Lay apples on top of mayonnaise, thickly layer on cheese and sandwich with a second slice of bread, buttered side up.

Heat a frying pan over medium-high heat. Add butter and, working in batches, fry sandwiches for 2 to 4 minutes per side, pressing down using a spatula, or until golden brown and cheese is melted. Repeat with remaining sandwiches.Slice sandwiches into triangles by cutting them in half and then into thirds. Reheat when needed. Makes 24 mini sandwiches