3 tablespoons unsalted butter, divided
1 apple, cored and thinly sliced
1 tablespoon sugar
1 teaspoon cinnamon1 tablespoon water
2 tablespoons milk
1/2 teaspoon vanilla extract
8 slices sourdough bread
8 1-ounce slices Wisconsin Gruyere Cheese
Maple syrup, warmed, for serving
Melt 2 tablespoons butter in large skillet over medium heat. Add apple, sugar, cinnamon and water. Cook, stirring occasionally, until apples are tender, about 5 minutes.
In large, wide bowl, whisk together eggs, milk and vanilla.
Top 4 sourdough slices with equal portions Gruyere and generous scoop of cinnamon apple mixture. Top with remaining bread slices.
Working one at a time, soak sandwiches in egg mixture, about 10 seconds per side, allowing excess batter to drip off.
Melt remaining 1 tablespoon butter in skillet. Place sandwich in pan and grill, flipping once, until golden and cheese has melted, about 2-3 minutes per side.
Serve immediately, drizzled with maple syrup, if desired.
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