Smoked Gouda & Apple Grilled Cheese (Print Version)

Gourmet grilled cheese with smoky Gouda and crisp apple slices on buttery sourdough bread. Comforting and quick to make.

# Ingredient List:

→ 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

# Cooking Directions:

01 - Spread a thin layer of butter on one side of each bread slice and place 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. Season with black pepper as desired.
04 - Place the remaining bread slices on top with buttered side facing outward to complete the sandwiches.
05 - Heat a large skillet or griddle over medium-low heat until hot.
06 - Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing lightly with a spatula, until bread is golden brown and cheese is melted.
07 - Remove from heat, let cool slightly, slice diagonally, and serve warm.

# Expert Suggestions:

01 -
  • It takes the comfort of grilled cheese and adds just enough sophistication to feel special without any fuss.
  • The crisp apple cuts through the richness in a way that keeps you coming back for another bite.
  • You probably have most of what you need already sitting in your kitchen right now.
  • It cooks in less time than it takes to decide what to watch while you eat it.
02 -
  • Do not crank the heat or the bread will burn before the cheese melts, patience is everything here.
  • Slice the apples thin, thick slices will not soften enough and can make the sandwich awkward to bite.
  • Softened butter spreads without tearing the bread, cold butter is a one-way ticket to frustration.
03 -
  • Press the sandwich gently with the spatula while it cooks to help the cheese melt evenly and bond with the apples.
  • If your skillet is not non-stick, wipe it lightly with a paper towel between sandwiches to avoid burnt butter bits.
  • Let the sandwich rest for a full minute after cooking, cutting it too soon will make all the cheese run out and you will lose half the magic.
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