Description
A deliciously melty and smoky grilled cheese sandwich featuring creamy smoked Gouda and crisp slices of Granny Smith or Honeycrisp apple, perfectly grilled to golden brown perfection and enhanced with optional Dijon mustard for a hint of tang.
Ingredients
Scale
Bread and Cheese
- 4 slices sourdough bread
- 4 ounces smoked gouda cheese, sliced or shredded
Fruit
- 1 medium Granny Smith or Honeycrisp apple, thinly sliced
Spreads and Butter
- 2 tablespoons unsalted butter, softened
- 2 teaspoons Dijon mustard (optional)
Instructions
- Prepare Apple and Cheese: Slice the apple into thin ¼-inch slices and set aside. If you have a block of smoked Gouda, slice or shred the cheese for easier melting.
- Butter and Mustard the Bread: Spread the softened butter evenly on one side of each slice of bread. On the opposite side, spread Dijon mustard if you choose to use it, adding a subtle tang to the flavor profile.
- Assemble Sandwiches: On the non-buttered side of one bread slice, layer half of the smoked Gouda and apple slices. Place another slice of bread on top with the buttered side facing outward. Repeat the layering for the second sandwich.
- Grill the Sandwiches: Heat a skillet over medium-low heat. Place the sandwiches in the skillet and grill each side for 3-4 minutes, pressing gently with a spatula, until the bread is golden brown and the cheese is completely melted.
- Rest and Serve: Let the sandwiches rest for a minute off the heat to set, then slice and serve immediately while warm to enjoy the gooey cheese and crisp apples.
Notes
- Using medium-low heat is key to ensure the cheese melts fully without burning the bread.
- Granny Smith apples provide a tart contrast, while Honeycrisp offers a sweeter flavor; choose based on preference.
- Dijon mustard is optional but adds a delightful tanginess that complements the smoked Gouda.
- Butter the bread generously for a crisp and golden crust.
- Press the sandwich gently while grilling to help the cheese melt evenly.
