Smoked Gouda & Apple Grilled Cheese (Print View)

A gourmet sandwich featuring smoked Gouda and crisp apple slices melted between golden-brown buttered bread.

# Components:

→ Bread & Dairy

01 - 4 slices sourdough bread or country-style bread
02 - 4 ounces smoked Gouda cheese, sliced
03 - 2 tablespoons unsalted butter, softened

→ Fruit

04 - 1 small crisp apple such as Granny Smith or Honeycrisp, cored and thinly sliced

→ Optional Additions

05 - 1 teaspoon Dijon mustard
06 - Freshly ground black pepper to taste

# Directions:

01 - Spread a thin layer of butter on one side of each bread slice.
02 - Place the bread slices, buttered side down, on a clean surface.
03 - Spread Dijon mustard on the unbuttered side of two bread slices if using.
04 - Layer half of the Gouda slices on two bread slices.
05 - Arrange the apple slices evenly over the cheese, then top with the remaining Gouda. Season with black pepper if desired.
06 - Close the sandwiches with the remaining bread slices, buttered side facing out.
07 - Heat a large skillet or griddle over medium-low heat.
08 - Place the sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing lightly with a spatula, until the bread is golden brown and the cheese is melted.
09 - Remove from heat, let cool slightly, then slice and serve warm.

# Expert Advice:

01 -
  • The smoky cheese and tart apple create a contrast that feels fancy but takes almost no effort.
  • It comes together in twenty minutes, which means comfort food doesn't have to mean waiting.
  • You probably already have most of what you need, and the ingredients are flexible enough to use what's in your fridge.
02 -
  • Keep the heat at medium-low or the bread will brown faster than the cheese melts, leaving you with a gorgeous outside and a disappointing middle.
  • Slice the apples thin, almost translucent, so they soften slightly without adding too much crunch or moisture that could make the sandwich fall apart.
03 -
  • Press down gently with the spatula while cooking, but don't smash it flat or you'll squeeze out all the melted cheese and ruin the layers.
  • If you're making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time.
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