Smoked Gouda & Apple Grilled Cheese (Print View)

Buttery sourdough bread layered with smoky Gouda cheese and crisp apple slices for a sophisticated, comforting sandwich.

# 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

# Method:

01 - Spread a thin layer of butter on one side of each bread slice, then place the slices buttered side down on a clean surface
02 - Spread Dijon mustard on the unbuttered side of two bread slices if using
03 - Layer half of the Gouda slices on the two prepared bread slices, arrange apple slices evenly over the cheese, then top with remaining Gouda and season with black pepper if desired
04 - Close the sandwiches with the remaining bread slices, ensuring the buttered side faces outward
05 - Heat a large skillet or griddle over medium-low heat until warm
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 fully melted
07 - Remove from heat, allow to cool slightly, then slice and serve warm

# Expert Advice:

01 -
  • It tastes like something you'd order at a cafe but takes less than twenty minutes start to finish.
  • The apple adds this unexpected crunch and sweetness that makes regular grilled cheese feel flat afterward.
  • Smoked Gouda melts like a dream and brings a depth most cheeses just can't match.
  • You probably have everything you need already sitting in your kitchen right now.
02 -
  • Medium-low heat is non-negotiable, I burned my first attempt by cranking the burner and ended up with charred bread and hard cheese.
  • Slice the apples thin, anything thicker makes the sandwich bulky and the apples won't soften just enough to blend in.
  • Soften your butter first, cold butter tears the bread and leaves bald spots that won't brown right.
03 -
  • Press gently with your spatula while grilling, it helps the layers meld without squashing the bread flat.
  • If your skillet is small, cook one sandwich at a time so you can control the heat and get an even crust.
  • Leftover sandwiches reheat surprisingly well in a dry skillet over low heat, don't use the microwave or the bread goes limp.
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