Tangy mustard, tart apples, sharp cheddar, and crusty bread work together to make one seriously delicious grilled cheese sandwich.
By Yankee Magazine
Sep 02 2022
With this technique, you’ll have a perfect crispy-melty grilled cheese sandwich without a panini press. A number of different cheeses work equally well here, so feel free to experiment.
1-1/2 tablespoons salted butter, at room temperature
4 slices sourdough bread
2 teaspoons whole-grain mustard
1/3 large firm-tart apple (about 3 ounces; see “Apple notes,” below), unpeeled cored, and sliced very thin
4 ounces sharp Cheddar, aged Gouda, Gruyère, or Havarti cheese, thinly sliced
You’ll need one large skillet and one medium-size one, preferably cast-iron (the heavier the better). Set both skillets over medium heat and let them get hot.
Meanwhile, butter one side of each bread slice; then lay slices butter side down on your cutting board. Spread equal portions of mustard on two slices; then divide apple slices into two portions and lay on top of mustard. Divide cheese slices and lay over apples. Top sandwiches with remaining bread slices, buttered side up.
Lay sandwiches in the large skillet. Cook until bottoms are browned, 3-4 minutes; then flip. Set the preheated medium-size skillet on top of sandwiches as a press. (If your skillet isn’t heavy, weigh it down with a water-filled kettle or a few large cans of tomatoes.) Cook until both sides are evenly browned, about 2 minutes more. Pair with Quick Bread-and-Butter Apple Pickles for the ultimate autumn lunch.
Apple notes: Use whatever variety you have on hand, but a firm-tart apple (such as Granny Smith) goes well with the mustard and cheese in the sandwich.