Smoked Gouda & Apple Grilled Cheese (Printable Version)

Gourmet grilled cheese with smoked Gouda, crisp apple slices, and golden-brown buttery bread. Ready in 20 minutes.

# 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

# Directions:

01 - Spread a thin layer of butter on one side of each bread slice, then place the slices buttered side down on a clean work surface.
02 - If using Dijon mustard, spread it on the unbuttered side of two bread slices. Layer half of the smoked Gouda slices on these two bread slices.
03 - Arrange the thinly sliced apple evenly over the cheese, then top with the remaining Gouda slices. Season with freshly ground black pepper if desired.
04 - Close the sandwiches with the remaining bread slices, ensuring the buttered sides face outward for even toasting.
05 - Heat a large skillet or griddle over medium-low heat until evenly warmed.
06 - Place the sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread achieves a golden brown color and the cheese is fully melted.
07 - Remove the sandwiches from heat, allow to cool slightly, then slice diagonally and serve while warm.

# Expert Advice:

01 -
  • The sweet and smoky flavor combo feels like something you would order at a fancy restaurant but takes literally minutes to make
  • That crunch from the apple against the melted cheese creates the most satisfying texture in every single bite
02 -
  • Medium-low heat is non-negotiable because high heat burns the bread before the cheese has time to melt into that gooey perfection we want
  • Letting the sandwiches rest for just 2 minutes after cooking keeps the cheese from running out when you slice them
03 -
  • Mayo instead of butter on the outside creates an even crispier crust that browns more evenly
  • Grating half the cheese and slicing the rest gives you that perfect melty base with those satisfying cheese strings
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