Grilled Cheese & Apple Sandwiches

An American lunch classic gets a crisp upgrade when sharp cheddar meets thin apple slices between buttered sourdough. Grilled low and slow with a hint of Dijon and thyme, the fruit brightens every gooey bite.

Serves 4 · 12 min prep · 16 min cook

Estimate for one serving

• 485 cal
• 18g protein
• 42g carbs
• 27g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 8 slices sourdough bread slices
• 8 oz thinly sliced sharp white cheddar cheese
• 1 large thinly sliced Honeycrisp or Granny Smith apple
• 3 Tbsp softened unsalted butter
• 2 Tbsp Dijon mustard
• 1 tsp fresh thyme leaves
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Set a large skillet or griddle over medium-low heat so the cheese melts before the bread burns.
2. 2Lightly butter one side of each bread slice; these buttered sides will face outward.
3. 3Flip the slices and spread a thin layer of Dijon on the unbuttered inner sides of four slices.
4. 4Layer cheddar on the mustard-coated bread, overlapping slices so coverage is even.
5. 5Arrange thin apple slices in a single layer over the cheese, then sprinkle with thyme, salt, and black pepper.
6. 6Top with the remaining cheddar so the apple is sandwiched between cheese layers that will melt and hold everything together.
7. 7Cap each sandwich with the remaining bread slices, buttered side facing out.
8. 8Place sandwiches in the preheated skillet and cook 3 to 4 minutes until the underside is deep golden and crisp.
9. 9Flip carefully with a spatula and cook the second side another 3 to 4 minutes, pressing gently so the cheese fully melts and the apple softens slightly but still keeps a little crunch.
10. 10If the bread browns too fast, lower the heat; the center should be gooey and the apples warm and fragrant.
11. 11Transfer to a cutting board, rest 1 minute, then slice on the diagonal for easy sharing.
12. 12Arrange on a board with extra apple slices on the side so the platter looks abundant for a casual weekend lunch.