Smoked Gouda & Apple Grilled Cheese (Print version)

Gourmet grilled cheese featuring smoky Gouda and crisp apple slices melted between buttery, golden-brown sourdough bread.

# What you’ll need:

→ Bread & Dairy

01 - 4 slices sourdough bread or country-style bread
02 - 4 oz 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

# Steps:

01 - Spread a thin layer of butter on one side of each bread slice. Place the bread slices buttered side down on a clean surface.
02 - If using, spread Dijon mustard on the unbuttered side of two slices.
03 - Layer half of the Gouda slices on two bread slices. Arrange the apple slices evenly over the cheese, then top with the remaining Gouda. Season with black pepper if desired.
04 - Close the sandwiches with the remaining bread slices, buttered side facing outward.
05 - Heat a large skillet or griddle over medium-low heat.
06 - 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.
07 - Remove from heat, let cool slightly, then slice and serve warm.

# Cooking tips:

01 -
  • It takes the comfort of grilled cheese and adds just enough surprise to make you feel like you're treating yourself.
  • The apple stays crisp enough to give you texture without turning the sandwich soggy or complicated.
  • You can make it on a weeknight without any fancy equipment or a trip to specialty stores.
  • It's one of those recipes that impresses guests but doesn't stress you out in the kitchen.
02 -
  • Don't crank the heat up thinking it will save time, the bread will burn before the cheese gets melty and you'll end up with a crunchy shell around cold Gouda.
  • Slice the apples as thin as you can manage, thick slices don't soften enough and can make the sandwich hard to bite through.
  • Softening the butter really matters, cold butter tears the bread and leaves you with uneven browning and frustration.
03 -
  • Press down gently but consistently with the spatula while cooking, it helps the cheese melt into every layer and keeps the sandwich from falling apart when you bite into it.
  • If the bread is browning too fast but the cheese isn't melting, cover the skillet with a lid for the last minute of cooking to trap the heat.
  • Use a serrated knife to slice the sandwich after it rests, it cuts through the crispy crust without squishing everything inside.
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